Rabo del Torro
Traditionally served after bullfights, Rabo del Torro is one of the most typical delicious stews from Spain.
Ingredients
Oxtail
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Oxtail, cut into 1 inch segments 500 g
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Crushed Black Pepper 1 g
Stew
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Olive Oil 20 ml
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White Onions 80 g
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Carrot 50 g
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Celery 50 g
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Garlic Clove 10 g
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Red Bell Peppers, large diced 80 g
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Green Bell Peppers, large diced 80 g
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Smoked Paprika 2 g
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Tomato Paste (Ready-made)
Potatoes
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Potatoes, peel & cut into quarters 50 g
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Sweet Potatoes, peel & cut into quarters 50 g
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Salt and Pepper
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French Beans 20 g
Preparation
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Oxtail
- Season oxtail with Knorr Chicken Flavoured Seasoning Powder & crushed black pepper.
- Sear the oxtail, put aside.
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Stew
- Heat oil in a large saute pan.
- Over high heat, add the onions, carrots & celery.
- Add garlic and bell peppers.
- Add the smoked paprika to the pan, along with tomato paste.
- Gently pour in the beef stock and let it come to a boil.
- Add the oxtail and turn the heat down to simmer.
- Pour in the demi glace paste (Knorr Demi Glace 10g mixed with 100ml water). Stir until the sauce has slightly thickened.
- Simmer for about 2 -3 hours or until tender.
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Potatoes
- Mix all the potatoes, and deep fry until golden brown.
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Plating
- Place the oxtail stew on a square hotplate.
- Serve with deep fried potatoes.
