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Andalusian Oxtail Stew

author
James Lee
• Tuesday, 01 December, 2020
• 8 min read

Add vegetables, herbs and spices and stir to combine. One of the most delicious cold-weather dishes in Spain is bull tail (nowadays oxtail) stew.

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(Source: www.simplyrecipes.com)

Contents

This easy Rambo DE too recipe is a Spanish classic, served in traditional restaurants throughout the country. Delicious Spanish bull tail stew. Braised bull tail, oxtail stew, Rambo DE too, braised oxtail … this famous Spanish dish goes by many names.

When you find Rambo DE too in a restaurant in Spain, you aren’t guaranteed that it is actually bull tail. It was served next to a heap of french fries and the plate was covered in a thick brown gravy.

A heaping plate of Rambo DE too in CordobaLater, I learned my mother-in-law, Antonia, made an excellent version. Her Rambo DE too recipe changes slightly each time, depending on the wine she might have open, and sometimes she’ll add pearl onions to the dish as well (a great idea!).

It actually dates back to Roman times, and Rambo DE too is actually an Andalusian creation, allegedly inspired in Córdoba. Each restaurant has its own special recipe for Spanish bull tail stew, some using red wine, others opting for Andalusian sherry, or even a bit of brandy.

The bull tail needs to be braised (cooked slowly over low heat) because it is extremely bony, fatty, and tough. But once it cooks long enough, it becomes so tender that it nearly dissolves in your mouth (similar to my beef bourguignon recipe).

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(Source: www.dishmaps.com)

I remind you, cooking Rambo DE too takes a lot of patience, but if you wait long enough the rewards are delicious! Dusting the oxtail with flour will help build a thick and delicious sauce, but you can omit if you prefer without an effect on flavor.

Oxtail substitutions : Oxtail can easily be substituted for Oslo bunco, beef shanks, beef short ribs on the bone, veal neck, and veal shank. Start by seasoning the raw oxtail with plenty of salt and pepper and then lightly dusting each piece with flour.

Sear the oxtail on all sides in a heavy skillet filled with a couple of tablespoons of olive oil. Next, add the carrots, bay leaves, ginger, and cloves and sauteed for one minute.

Then add the oxtail back to the pot and cover with the red wine and stock. Take the oxtail, bay leaves, and cloves out of the pot and purée the sauce.

Rambo DE too is traditionally served with homemade french fries at most casual restaurants. Because this is such a rich dish, I would recommend pairing a crisp salad or green vegetable with it on the side.

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(Source: www.westoftheloop.com)

You could serve a Spanish Iowa or Rivera del Due, or even a Too or more modern Andalusian red wine. Poll en Editorial : One of my favorite chicken stews, this is made with an addictive almond and saffron sauce.

Ricardo Stew : This incredible slow-cooked beef with mushrooms recipe is a winter favorite in my kitchen. Lauren Eloise Spanish bull tail stew (also known as Rambo DE too Estrada or oxtail stew) is one of Spain’s most typical dishes.

Lightly dust the Rambo DE too with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side. In the pan's oil, sauté the leek, onion, garlic, red pepper, and tomato for about 10 minutes.

Add the carrots, bay leafs, ginger, and cloves and sauté 1 minute. Add the bull tail back to the pan and cover with the wine and stock.

Cook the Rambo DE too for 3 hours and then check to see if it is falling away from the bone. If it is tender enough, remove the meat and then purée the sauce with a hand blender (not necessary but nice).

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(Source: www.simplyrecipes.com)

Serve with the sauce and homemade french fries or mashed potatoes for an authentic Spanish meal! Oxtail substitutions : Oxtail can easily be substituted for Oslo bunco, beef shanks, beef short ribs on the bone, veal neck, and veal shank.

Keyword bull tail stew, oxtail stew recipe, Rambo DE Too Update note: This recipe was originally published on January 22, 2013, and was republished with new photos and information on November 18, 2021.

Spanish bull tail stew is one of the most delicious winter dishes you can make. Loves: a gooey slice of tortilla, fish markets, homemade cocktails, train travel.

Hates: Over hyped restaurants, wine snobs, long menus, mediocrity. Winter is traditionally the time for slow-cooked stews, and oxtail with its rich flavor and soft, silky texture teased out by long cooking, is understandably a contender for this sort of comfort food.

But for me, oxtail evokes thoughts of warmer climates; specifically the southern Spanish cities of Seville, Córdoba and Ronda. Those are the places where I’ve eaten the best oxtail, in the form of the intensely flavored tapas dish Rambo DE Too, or bull’s tail.

oxtail stew pot crock recipe spruce
(Source: www.thespruceeats.com)

Its garlicky sauce is rich and thick, usually incorporating red or white wine, sherry or brandy. But rest assured you need to have no ethical qualms about the source of oxtail in this recipe, as I bought it from the unimpeachable Den stone Hall Farm Shop, a family-run affair near the Derbyshire border.

Den stone Hall is a great supplier of high quality, local produce including beef from the cattle on their own farm. The 28-day hung beef is not only sold from their excellent butchery counter, but also features in their homemade items such pies and lasagna available from their deli and packed chiller cabinets.

You’ll find it in numerous guises on their café menu too, such as in burgers, steak pies, sandwiches and the like. My memory is one of struggling to scrape bits of meat off the boiling hot bones, chasing them around the bowl with a spoon.

Imagine how much happier you’d be to have an attractive, terracotta tapas dish placed in front of you with just a few pieces of delicious-smelling Rambo DE Too, cloaked in a shiny, intensely-flavoured, reduced sauce. I think it’s acceptable to eat this sort of dish with your fingers, so long as you don’t mind getting a bit messy.

It’s simple to render the fat in a small, heavy frying pan while you get on with the rest of the dish: to see how to do this. I must confess that, afterwards, I eat the browned remains (they taste like the fat you get on the outside of a good joint of roasted beef), but I accept that’s not for everyone.

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(Source: www.gastrosenses.com)

It’s important to make sure they’re nicely colored all over as this will enhance the flavor of the sauce as well as the meat. Don’t crowd the pot with too many pieces at once either as the steam created will inhibit the browning process.

After the usual stewing vegetables (onion, carrot, celery, leek and garlic) are softened in the resulting meaty juices and also starting to color, sherry and brandy (Spanish, of course) are bubbled in the pot until they’re reduced almost to nothing. The browned oxtail is then returned to the pot along with seasonings (including smoked paprika, bay leaf and thyme), chopped tomatoes and a little beef stock.

If you use beef stock cubes, try to find a low salt one (I use Keillor) as it gives you more control over the saltiness of your dish which is particularly important if you want to subsequently reduce the sauce. But the point of this dish is that it’s so much better to refine the sauce so that it’s smooth and glossy and clings beautifully to the oxtail pieces.

To do this, remove the oxtail (keeping it warm in the meantime) and strain everything that’s left through a sieve and into a jug or bowl. Finishing the dish At this point you could reduce the sauce a little if you’d like, by transferring it to a wide saucepan (to quicken evaporation) and bubbling vigorously for a few minutes.

For the Rambo DE too: Season the flour with a little salt, pepper and 1 / 2 tsp of the smoked paprika. Coat each oxtail piece in the seasoned flour and brown them in batches, following the above instructions for the Instant Pot.

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(Source: www.simplyrecipes.com)

Stir around to coat in the oil, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaf, the remaining 1.5 tsp of smoked paprika, the beef stock, tomatoes and the browned oxtail.

If using an Instant Pot (IP): Press the Keep warm/Cancel button, put the lid on, ensuring the lever is pointing at Sealing rather than Venting. If it isn't, put the lid back on, switch on, press Manual and use the +/- keys to cook a further 15 minutes.

If after 3 hours the meat isn't soft and almost falling off the bone, continue to cook, checking every 30 minutes until it's done to your liking. If you wish to reduce the sauce, place in a clean, wide saucepan and bubble for a few minutes until to your liking.

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Sources
1 hackernoon.com - https://hackernoon.com/java-is-unsound-28c84cb2b3f
2 dev.to - https://dev.to/rosstate/java-is-unsound-the-industry-perspective/comments
3 medium.com - https://medium.com/better-programming/why-java-is-dying-b02b5fd44db9
4 ucsdnews.ucsd.edu - https://ucsdnews.ucsd.edu/pressrelease/alumnus_honored_for_work_on_object_oriented_programming_languages