Rabo de Toro (Bull's Tail Stew in Red Wine)

Name: Rabo de Toro (Bull's Tail Stew in Red Wine)
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Spanish & Portuguese
Ingredients: 1.5-2 kg bull's tail (or oxtail), cut into pieces; 4 onions; 2 cloves garlic; olive oil; saffron threads; 3 bay leaves; 6 cloves; 3 carrots; 4 ripe tomatoes; 5 dl sweet oloroso sherry (or other sweet white wine); 4 potatoes; white pepper and coarse salt

Time: 3 hr 30 min (about 30 min hands-on)6 servingsapprox. 870 kcal / serving (estimated)approx. 69 g protein / serving

Rabo de Toro (Bull's Tail Stew in Red Wine) (illustration)

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Method

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Sauté the finely chopped onions with the garlic in a little olive oil.
When the onion is translucent, add the peeled, sliced carrots.
Put the cut-up tail pieces in a pot with the diced tomatoes, season with salt and pepper, add the bay leaves, cloves and crushed saffron, then top with the sautéed onion and carrot base.
Cook for 10 minutes, stirring constantly, and when the meat browns, pour in the wine.
Simmer over low heat for about 3 hours, until the meat is falling-apart tender.
Dice and fry the potatoes, and add them to the stew for the last 15 minutes of cooking.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Rabo de toro (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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