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The warm earthy flavours of this oxtail recipe echoes the legacy of Andalusia's Arab conquerors with each spoonful.
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Oxtail, rabo de toro, is a Andalusian delicacy typical especially for Sevilla, though there this lump of meat is known as cola de toro.
While I'm a passionate advocate of making most of each oart of the animal, I'd have to admit oxtail does not exactly charm with its glamorous appearance.
Much like pork cheeks though, these babies will handsomely reward those who dare to get over the initial apprehension. Oh, do they ever.
Just forget them in the oven for a few hours (or overnight as is the case with these favourite recipe of mine) and dear me, what you'll get in return! Trust me - enough to reduce a grown man to tears.
My own niece and nephew are the fussiest eaters out there but my gorgeous god daughter Tiger never fails to restore my faith in humanity.
The sight of this 3-year-old heroine grab oxtail with both of her hands and devouring every last piece of them... ahhhh. That's a thing of beauty!
Serves 4
Rabo de Toro – Andalusian oxtail in sherry:
1,2 kg oxtail, cut in 5 cm pieces
oil for frying
2 onions, finely chopped
4 large garlic cloves, finely chopped
2 tsp pimentón
1 tsp ground cumin
1 tsp cinnamon
2 tbsp tomato concentrate
3 dl sweet or medium sweet sherry (such as Valdespino Oloroso Blend)
1 l stock (game or meat)
1 dl almond flour
(salt), pepper
to serve: handful of tasted almond flakes, handful of chopped flat leaf parsley
Pre-heat the oven to 150° (in a fan oven 130 will do).
Pat the meat dry. Season with salt and pepper. Heat a couple of tbs of oil in a Dutch oven. Brown the meat in batches and transfer aside.
Sauté onion and garlic in the pot over meium heat until they're soft and the onion is translucent.
Then add the spices and continue cooking for a couple of more minutes. Add tomato concentrate and sherry. Stir well, scraping in all the bits in the bottom of the pot, too.
Return the oxtail into the pot and pour over the stock. Bring to boil. Cover and transfer to the oven for 4 hours.
Using a slotted spoon transfer the oxtails carefully out of the pot. Cover with foil to keep them warm. Drain the stock through a sieve. (Don't forget to scrape in the pulp on the bottom of the sieve and don't discard the onions either as they're packed with flavour).
Pat the meat dry. Season with salt and pepper. Heat a couple of tbs of oil in a Dutch oven. Brown the meat in batches and transfer aside.
Sauté onion and garlic in the pot over meium heat until they're soft and the onion is translucent.
Then add the spices and continue cooking for a couple of more minutes. Add tomato concentrate and sherry. Stir well, scraping in all the bits in the bottom of the pot, too.
Return the oxtail into the pot and pour over the stock. Bring to boil. Cover and transfer to the oven for 4 hours.
Using a slotted spoon transfer the oxtails carefully out of the pot. Cover with foil to keep them warm. Drain the stock through a sieve. (Don't forget to scrape in the pulp on the bottom of the sieve and don't discard the onions either as they're packed with flavour).
Skim the fat off the stock.
Kitchen supply stores sell particular separator jugs for this, but another easy way of doing this is freezing it quickly (in the winter you can chill the liquid by placing the container into the snow - provided you live in equally unfortunately Arctic climate as I do...).
Add a couple of tbsp of oil into the pot along with the onions and almond flour. Cook for a couple of minutes over medium heat and then pour in the stock.
Reduce over high heat until the stock has reached the desired thickness. Return oxtails into the pot and heat until they're piping hot all the way through. Check the taste and season as needed.
Kitchen supply stores sell particular separator jugs for this, but another easy way of doing this is freezing it quickly (in the winter you can chill the liquid by placing the container into the snow - provided you live in equally unfortunately Arctic climate as I do...).
Add a couple of tbsp of oil into the pot along with the onions and almond flour. Cook for a couple of minutes over medium heat and then pour in the stock.
Reduce over high heat until the stock has reached the desired thickness. Return oxtails into the pot and heat until they're piping hot all the way through. Check the taste and season as needed.
Scatter toasted almond flakes and parsley on top and serve, for instance with boiled rice.
This recipe is from my new book and based on the feedback I've been getting, it has swiftly become favourite among the readers, too. "Food of love for those you love" is how a blogger colleague of mine described it and I don't think I could think of a better review.
How about you guys? Oxtail - yay or nay?
PS. In case you're part of the yay camp (and I sure hope you are!), don't forget to check out my other oxtail recipes:
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SHARING IS CARING!
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