Rabo De Toro Cordoba
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg oxtail, cut into pieces
- 250 g carrot (s)
- 100 g onion (s)
- 100 g leeks
- 6 cloves garlic
- 400 g tomato (s)
- 0.5 liter ½ beef broth
- 0.5 teaspoon ½ paprika powder, noble sweet
- 25 ml olive oil
- 0.5 liter ½ red wine, Spanish
- 50 ml brandy, Spanish
- 1 bay leaf
- 2 teaspoons parsley, smooth
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ black pepper
- salt
- Flour, for dusting
Print Recipe
Pin Recipe Instructions
- Brown the floured oxtail pieces well in the oil and then remove them from the pan. Now add the onions cut into small cubes, the carrots cut into slices and the leek and the cloves of garlic, pressed lightly with the knife, into the oil. Peel the tomatoes and add them to the vegetables, cut without seeds. Add the thyme and bay leaf and red wine.
- Add the meat again and pour the brandy and half of the beef stock over it. Put on the lid and stew in the oven at 120 degrees for at least 4 hours. (Better to warm up for 3 hours the day before and again the next day). If it gets too dry, add the remaining beef stock. If there is no more, add water. The sauce should be thick enough to be dipped with bread.
- Sprinkle freshly chopped flat-leaf parsley over the top before serving.
- In any case, serve fresh white bread with it. The sauce is incomparable and the meat is unique.
- Mashed potatoes can also be served very well with it.
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