Post by amarante on Nov 11, 2016 8:08:15 GMT -5
Haven't made these yet but the cookbook is a fascinating read on Spanish cuisine as well as having some great recipes including a chapter on various olives.
Rabo de buey al vino tinto con chocolate (Slow-cooked oxtail in red wine and chocolate)
Source: Linton, Monika - Brindisa Spanish Cook Book
This second recipe for oxtail is inspired by a dish that Ana Barrera makes at her restaurant (see here) and has a darker sauce than the Cordoban-style dish on here, as it is made with red wine. It does take longer planning, as the oxtail needs to tenderise in the wine for a day before you cook it, and it is at its best if you serve it the day after it is cooked. It is good served, as Ana does, with chunky chips.
Serves 4
1.5kg oxtail, cut into medallions 4cm thick
2 large onions, cut into chunks, about 3–4cm
2 medium carrots, cut into chunks, about 3–4cm
2 leeks, cut into chunks, about 3–4cm
2 medium parsnips, cut into chunks, about 3–4cm
1 litre red wine
a little plain flour, seasoned with sea salt and freshly ground black pepper
2 tablespoons olive oil
2 bay leaves
1 sprig of thyme
12 black peppercorns
4 cloves
8–10 threads of saffron
sea salt and freshly ground black pepper
5cm cinnamon stick
1 head of garlic, whole but trimmed top and bottom
50g dark chocolate
2 tablespoons Cognac (optional)
1.5 litres beef stock (see here)
Put the oxtail and vegetables into a bowl with the red wine, ensuring that the liquid covers the meat. Leave in the fridge for 24 hours.
Take out the oxtail, reserving the vegetables and marinade. Put the seasoned flour into a shallow bowl and dust the oxtail pieces in it, shaking off the excess.
Heat the oil in a large casserole, put in the pieces of oxtail and brown and seal on all sides, then add the reserved vegetables and sauté briefly. Add the reserved wine marinade and bubble up to reduce a little before adding all the rest of the ingredients and enough stock to cover all the ingredients by 1cm.
Allow to simmer extremely gently – just the occasional bubble disturbing the surface – for 2–2½ hours (if you have a diffuser, use this underneath the casserole). Add a little more stock if necessary during cooking and towards the end, taste and adjust the seasoning if needed.
The stew is ready when the meat will come away from the bone easily, but keep checking that you don’t overcook it, as you want the bone to stay in for serving. Take off the heat, cool and then leave for 12 hours in the fridge to rest.
The next day, turn the oven on to low, and put a serving dish in to warm. Scoop the fat off from the surface of the stew, return the pan to the hob and gently heat through.
Carefully lift out the oxtail, arrange in the warm serving dish and put into the oven while you strain the vegetables and liquid through a fine sieve into a clean pan. Bubble up gently for about 10 minutes, stirring all the time until you have a sauce that is the consistency of a thick syrupy gravy. Pour over the oxtail and serve.
Rabo de buey al vino tinto con chocolate (Slow-cooked oxtail in red wine and chocolate)
Source: Linton, Monika - Brindisa Spanish Cook Book
This second recipe for oxtail is inspired by a dish that Ana Barrera makes at her restaurant (see here) and has a darker sauce than the Cordoban-style dish on here, as it is made with red wine. It does take longer planning, as the oxtail needs to tenderise in the wine for a day before you cook it, and it is at its best if you serve it the day after it is cooked. It is good served, as Ana does, with chunky chips.
Serves 4
1.5kg oxtail, cut into medallions 4cm thick
2 large onions, cut into chunks, about 3–4cm
2 medium carrots, cut into chunks, about 3–4cm
2 leeks, cut into chunks, about 3–4cm
2 medium parsnips, cut into chunks, about 3–4cm
1 litre red wine
a little plain flour, seasoned with sea salt and freshly ground black pepper
2 tablespoons olive oil
2 bay leaves
1 sprig of thyme
12 black peppercorns
4 cloves
8–10 threads of saffron
sea salt and freshly ground black pepper
5cm cinnamon stick
1 head of garlic, whole but trimmed top and bottom
50g dark chocolate
2 tablespoons Cognac (optional)
1.5 litres beef stock (see here)
Put the oxtail and vegetables into a bowl with the red wine, ensuring that the liquid covers the meat. Leave in the fridge for 24 hours.
Take out the oxtail, reserving the vegetables and marinade. Put the seasoned flour into a shallow bowl and dust the oxtail pieces in it, shaking off the excess.
Heat the oil in a large casserole, put in the pieces of oxtail and brown and seal on all sides, then add the reserved vegetables and sauté briefly. Add the reserved wine marinade and bubble up to reduce a little before adding all the rest of the ingredients and enough stock to cover all the ingredients by 1cm.
Allow to simmer extremely gently – just the occasional bubble disturbing the surface – for 2–2½ hours (if you have a diffuser, use this underneath the casserole). Add a little more stock if necessary during cooking and towards the end, taste and adjust the seasoning if needed.
The stew is ready when the meat will come away from the bone easily, but keep checking that you don’t overcook it, as you want the bone to stay in for serving. Take off the heat, cool and then leave for 12 hours in the fridge to rest.
The next day, turn the oven on to low, and put a serving dish in to warm. Scoop the fat off from the surface of the stew, return the pan to the hob and gently heat through.
Carefully lift out the oxtail, arrange in the warm serving dish and put into the oven while you strain the vegetables and liquid through a fine sieve into a clean pan. Bubble up gently for about 10 minutes, stirring all the time until you have a sauce that is the consistency of a thick syrupy gravy. Pour over the oxtail and serve.