Is a traditional dish in Spain, especially in the South, as it is original from Cordoba. Traditionally, bull tail was prepared after bull fights, but nowadays it is perfect dish for any winter or fall day.
This type of meat needs to be cooked slowly and over a low heat because it is extremely bony and tough. However, once it is cooked long enough, it becomes really tender and delicious.
Oxtail stew (Estofado de rabo de toro)
- 1½ kg/3-4 pounds bull tail (oxtail, cow tail, etc.), cut into pieces with separated joints
- olive oil
- 1 leek, chopped
- 1 large sweet onion, chopped
- 4 cloves of garlic, minced
- 1 red pepper, chopped
- 2-3 ripe tomatoes, chopped
- 3 carrots, sliced
- 2 bay leafs
- 1 tsp ground ginger
- 2 cloves
- 2 cups beef stock
- 3 cups red wine (Spanish Rioja, for example)
- Season the bull tail (cut into pieces) with salt and pepper.
- In a large, heavy pan add a trickle of olive oil and heat to a medium high heat (until smoking).
- Dust the meat lightly with flour and shake away excess.
- Sear the meat in the hot oil in batchesuntil each piece is browned (30 seconds each side). Set aside.
- Remove the bull tail from the pan.
- In the same oil, sauté the leek, onion, garlic, red pepper, and tomato for 10 minutes.
- Then add the carrots, bay leafs, ground ginger, and cloves and sauté for 1 minute.
- Put the bull tail back into the pan.
- Add the wine and stock (until cover the meat).
- Bring to a boil, cover and then reduce to a slow simmer.
- Cook the meat for 3 hours.
- After this time, check if it is falling away from the bone.
- If it is tender enough, remove the meat from the pan and puree the sauce with a hand blender (this step is optional).
- Serve with the sauce and some French fries.