Andalusian style bull’s tail
brandy
red wine
thyme
rosemary
parsley stalks
bay leaf
plain flour
olive oil
pepper and salt
Rabo de Toro, bull's tail from Andalusia. It can also be
prepared with oxtail. Or even with veal shank. That is
different from the original, but with that, you have more
meat on your plate in proportion to the bone.
This recipe with bull's tail originates from Madrid. It is
mostly eaten on and around 15 May, San Isidro, a local
Madrid holiday. As a tourist, you can almost certainly find
it on the menu in the restaurants around 'Las Ventas',
which is the biggest bullfighting arena in all of Spain.
Pat the meat dry with kitchen paper. Rub it in with a mixture of
flour, pepper and salt. Shake off the excess flour. Sear the
pieces of meat in a pan with olive oil until brown all over. Place
them in a deep casserole.
Cut a couple of onions into halves, a whole leek into rings and
a scraped carrot into cubes. Peel half a bulb of garlic cloves
and crush them.
Fry the onion and garlic in oil for a few minutes and then add
the diced carrot and leek. Let the vegetables stew for about
ten minutes. Then spoon them over the meat. Make a bouquet
garni from thyme, rosemary, parsley stems and bay leaf and
put it in the pot with the rest.
Add a tin of diced tomatoes, a tin of tomato concentrate, meat
stock, red wine and a shot glass of Spanish brandy. The meat
should be completely submerged. Bring the preparation to the
boil and then leave to simmer on a gentle heat for a few hours.
The stew is ready when the meat is tender and almost falls off
the bone.
Scoop the meat out of the casserole. Reduce the sauce on
medium heat and puree it. Add the meat back in and keep the
preparation warm until serving.
You can serve the rabo de toro with patatas bravas, (fried
potatoes) or with rice. Serve with a fresh salad if you like.
bull’s tail
onions
carrots
leek
garlic
canned tomatoes
tomato concentrate
meat stock
Andalusian style
oxtail
Rabo de Toro, bull's tail from Andalusia. It
can also be prepared with oxtail. Or even
with veal shank. That is different from the
original, but with that, you have more meat
on your plate in proportion to the bone.
This recipe with bull's tail originates from
Madrid. It is mostly eaten on and around 15
May, San Isidro, a local Madrid holiday. As a
tourist, you can almost certainly find it on
the menu in the restaurants around 'Las
Ventas', which is the biggest bullfighting
arena in all of Spain.
Pat the meat dry with kitchen paper. Rub it in
with a mixture of flour, pepper and salt. Shake
off the excess flour. Sear the pieces of meat in
a pan with olive oil until brown all over. Place
them in a deep casserole.
Cut a couple of onions into halves, a whole
leek into rings and a scraped carrot into cubes.
Peel half a bulb of garlic cloves and crush
them.
Fry the onion and garlic in oil for a few minutes
and then add the diced carrot and leek. Let the
vegetables stew for about ten minutes. Then
spoon them over the meat. Make a bouquet
garni from thyme, rosemary, parsley stems and
bay leaf and put it in the pot with the rest.
Add a tin of diced tomatoes, a tin of tomato
concentrate, meat stock, red wine and a shot
glass of Spanish brandy. The meat should be
completely submerged. Bring the preparation to
the boil and then leave to simmer on a gentle
heat for a few hours. The stew is ready when
the meat is tender and almost falls off the bone.
Scoop the meat out of the casserole. Reduce
the sauce on medium heat and puree it. Add
the meat back in and keep the preparation
warm until serving.
You can serve the rabo de toro with patatas
bravas, (fried potatoes) or with rice. Serve with
a fresh salad if you like.
brandy
red wine
thyme
rosemary
parsley stalks
bay leaf
plain flour
olive oil
pepper and salt
bull’s tail
onions
carrots
leek
garlic
canned tomatoes
tomato concentrate
meat stock
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
