© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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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.
3 to 3 ½ pounds oxtail, cut into 2 inch 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
7 ounces red wine
7 ounces water
1 tablespoon unsweetened chocolate powder
Cover bottom of large casserole with oil and heat. Brown oxtail 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 Catalonia.