 |
Right after a bullfight you might be able to find a real
bull's tail for your Rabo de Toro. However, an oxtail
does well in this traditional dish.Chocolate is used sparingly
in Spanish cooking, but it often give a lovely, spicy touch
to meat dishes.
1 1/2 kg (3-3 1/2 pounds) oxtail, cut into 2-inch (5 cm)
pieces
oil for frying
2 large onions, finely chopped
3 garlic loves, minced
3 carrots in thick slices
1 green pepper, chopped
4 bay leaves
Salt
2 dl (7 ounces) red wine
2 dl (7 ounces) water
1 tablespoon unsweetened chocolate powder
Cover bottom of large casserole with oil and heat- Brown
pieces about 15 minutes. Add onion, garlic, carrots, green
pepper, bay leaves, salt, red wine and water. Heat to boiling;
reduce heat. Skim off foam. Cover and simmer 3 hours. Remove
meat to warm platter. Discard bay leaves. Skim fat from broth.
Purée broth in blender until smooth. Pour into saucepan. Stir
in chocolate powder and heat through. Pour over oxtail pieces
and serve immediately. If you wish to make additional sauce,
add more red wine or beef broth. This dish demands a Torres
Sangre de Toro, a heavy, full-bodied red wine from Catalunya.
Recommended reading
 |
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
|
|
