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Rabo de Toro







               served with White Bean Mash



        This version of Rabo de Toro is slow cooked for delicious fall-off-the-bone
        meat that is infused with red wine, garlic, and thyme aromas.


        Ingredients (serves 6)                       Q   Heat the oven to 140 C.
        2 kg: oxtail, cut into thick slices          Q   Generously coat the pieces of oxtail with flour. Remove the excess flour.
                                                     Q   Heat 6 tablespoons of olive oil in a large casserole over medium heat.
        2: onions, chopped                             Add the pieces of oxtail. Brown the meat on all sides. Remove the meat
        3: medium carrots, diced                       from the pan and set aside.
                                                     Q   In the same casserole, heat 6 tablespoons olive oil over medium heat.
        1: red bell pepper, diced                      When the oil is hot, add the onion and garlic, bell pepper and carrots.
        5: cloves garlic  chopped                      Brown for 10 minutes, stirring regularly.
        4: tomatoes chopped                          Q   Add the leeks, bay leaves and thyme to the pan and sauté for another 10
                                                       minutes, stirring regularly. Add the tomatoes and continue cooking for 15
        1: leek, roughly chopped                       minutes.
                                                     Q   Add the red wine, stir well and add the reserved meat.
        2: bay leaves
                                                     Q   Bring to a simmer then place in the hot oven.
        2: sprigs thyme                              Q   After 4 hours, remove the pieces of meat that should be very tender and
        750: ml Sangre de Toro red wine                prepare the sauce.
                                                     Q   Put all the cooking liquid and vegetables in a food processor or liquidiser
        Salt & Black pepper , freshly ground           and process until smooth.
        Extra virgin olive oil                       Q   If you prefer a thinner sauce, add the optional stock.
        20 gm: flour                                 Q   Pour the sauce back into the casserole and return the meat.

        500ml: beef stock (optional)                 Q   Reheat gently and serve with white bean mash and another bottle of
                                                       Sangre de Toro





































   18           www.visit-andalucia.com                       February 2019
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