Post by amarante on Nov 11, 2016 8:10:28 GMT -5
A companion to the other oxtail recipe I posted.
Rabo de buey a la cordobesa (Cordoban oxtail stew with potatoes)
Source: Linton, Monika - Brindisa Spanish Cook Book
I am including two ways with oxtail – first, this quite light southern recipe which we serve at Tapas Brindisa. What is special and unusual about it is that it is made with sweet Moscatel wine and tomatoes, which results in a sweet-savoury sauce wonderfully enriched with the gelatine from the oxtail. We serve it with very thinly cut sautéd potatoes, but boiled potatoes or slices of chunky bread are just as good.
Serves 4
a little plain flour, seasoned with sea salt and freshly ground black pepper
1.5kg oxtail, cut into medallions 4cm thick
around 4 tablespoons olive oil
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon pimentón dulce (sweet paprika)
2 bay leaves
500ml Moscatel wine
600g tomatoes, grated
around 1.5 litres beef stock (see here)
Put the seasoned flour into a shallow bowl and dust the oxtail pieces in it, shaking off the excess.
Heat 2 tablespoons of olive oil in a wide pan (that has a close-fitting lid), put in the onions, carrots and garlic and cook gently until softened but not coloured. Lift out and keep to one side.
Turn up the heat, add another 2 tablespoons of oil, put in the pieces of oxtail and brown and seal on all sides, then lift out and keep to one side.
If the pan contains any burnt flour, lift out the oxtail and clean the pan before putting it back on a gentle heat with a little fresh oil.
Return the vegetables to the pan, add the paprika and cook for another minute, then return the oxtail to the pan, add the bay leaves and wine and bubble up to burn off the alcohol. Add the tomatoes, season, and pour in enough stock to cover by 1cm.
Put on the lid, turn the heat down very low and simmer extremely gently – just the occasional bubble disturbing the surface – for 2–2½ hours (if possible use a diffuser underneath the pan). Top up with stock as necessary. The stew is ready when the meat comes readily away from the bone and the sauce is thick and glossy.
.
Rabo de buey a la cordobesa (Cordoban oxtail stew with potatoes)
Source: Linton, Monika - Brindisa Spanish Cook Book
I am including two ways with oxtail – first, this quite light southern recipe which we serve at Tapas Brindisa. What is special and unusual about it is that it is made with sweet Moscatel wine and tomatoes, which results in a sweet-savoury sauce wonderfully enriched with the gelatine from the oxtail. We serve it with very thinly cut sautéd potatoes, but boiled potatoes or slices of chunky bread are just as good.
Serves 4
a little plain flour, seasoned with sea salt and freshly ground black pepper
1.5kg oxtail, cut into medallions 4cm thick
around 4 tablespoons olive oil
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon pimentón dulce (sweet paprika)
2 bay leaves
500ml Moscatel wine
600g tomatoes, grated
around 1.5 litres beef stock (see here)
Put the seasoned flour into a shallow bowl and dust the oxtail pieces in it, shaking off the excess.
Heat 2 tablespoons of olive oil in a wide pan (that has a close-fitting lid), put in the onions, carrots and garlic and cook gently until softened but not coloured. Lift out and keep to one side.
Turn up the heat, add another 2 tablespoons of oil, put in the pieces of oxtail and brown and seal on all sides, then lift out and keep to one side.
If the pan contains any burnt flour, lift out the oxtail and clean the pan before putting it back on a gentle heat with a little fresh oil.
Return the vegetables to the pan, add the paprika and cook for another minute, then return the oxtail to the pan, add the bay leaves and wine and bubble up to burn off the alcohol. Add the tomatoes, season, and pour in enough stock to cover by 1cm.
Put on the lid, turn the heat down very low and simmer extremely gently – just the occasional bubble disturbing the surface – for 2–2½ hours (if possible use a diffuser underneath the pan). Top up with stock as necessary. The stew is ready when the meat comes readily away from the bone and the sauce is thick and glossy.
.