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Oxtail Stew
Oxtail Stew (Rabo de Toro)
Right after a bullfight you might be able to find a real bull's tail for your Rabo de Toro. However, an oxtail does well in this traditional dish. Chocolate is used sparingly in Spanish cooking, but it often give a lovely, spicy touch to meat dishes. 1 1/2 kg (3-3 1/2 pounds) oxtail, cut into 2-inch (5 cm) pieces oil for frying 2 large onions, finely chopped 3 garlic loves, minced 3 carrots in thick slices 1 green pepper, chopped 4 bay leaves Salt 2 dl (7 ounces) red wine 2 dl (7 ounces) water 1 tablespoon unsweetened chocolate powder
Cover bottom of
large casserole with oil and heat- Brown pieces about 15 minutes. Add onion,
garlic, carrots, green pepper, bay leaves, salt, red wine and water. Heat to
boiling; reduce heat. Skim off foam. Cover and simmer 3 hours. Remove meat to
warm platter. Discard bay leaves. Skim fat from broth. Purée broth in blender
until smooth. Pour into saucepan. Stir in chocolate powder and heat through.
Pour over oxtail pieces and serve immediately. If you wish to make additional
sauce, add more red wine or beef broth.
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