RABO DE TORO (BRAISED OXTAIL)

Ingredients

  • 3 kg of oxtail
  • 2 kg of ripe onions
  • 1 kg of raw red tomato
  • 3/4 kg of potatoes
  • 8 cloves of garlic
  • Ground saffron strands
  • 3/4 l of Montilla-Moriles or Jerez oloroso wine
  • Olive oil
  • Ground pepper
  • Salt

Preparation

Clean the oxtail of fat and fry the onion in oil until it is well browned.

Once the oxtail is clean, put it into a pressure cooker together with the onion, the tomato, the garlic, salt, ground pepper and saffron; then put the pan on the heat without covering.

Stir the oxtail for about a quarter of an hour until everything is very well cooked.

Once you have done this, add the wine.

Then cover the pan until it comes up to pressure.

Leave it on a low heat for a period of 40 minutes without uncovering, until normal temperature is reached.

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Presentation

This dish must never be served freshly cooked, but instead left to rest for at least two hours.

To serve, put the oxtail in a frying pan together with potatoes that have been very well fried in olive oil and reheat over a very low heat.

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Características

  • Alimento base: Oxtail
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Spain
  • Comunidad: Andalusia
  • Típica de: Spain
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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