Rabo De Toro Recipe

This unctuous oxtail stew is a proper winter warmer.

4.7
28 Rating -
Rate
Non Vegdiet
Rabo De Toro
plan
Bookmark

ingredients serve

Ingredients for Rabo De Toro Recipe

  • 1.20 kilogram oxtail
  • 1.50 Onion
  • 3 bay leaves
  • 5 cloves of garlic
  • 1 teaspoon sweet paprika
  • 200 milliliter white wine
  • 200 milliliter Brandy
  • 300 milliliter meat broth
  • 300 milliliter Water
  • As required Salt
  • As required Grinding pepper for grinding
  • 1 tablet meat broth
  • 250 gram mushrooms
  • 3 Carrots

Directions: Rabo De Toro Recipe

step 1

  • STEP 1.Preheat the oven to 300°. Season the oxtails with salt.

step 2

  • STEP 2.In a large enameled cast-iron casserole, heat the olive oil over 
moderately high heat.

step 3

  • STEP 3.Working in 3 batches, brown the oxtails for 7 to 10 minutes, 
turning occasionally.

step 4

  • STEP 4.Transfer to a large plate.

step 5

  • STEP 5.Remove all but 2 tablespoons of 
fat from the casserole.

step 6

  • STEP 6.Add the onions, tomatoes, celery, carrot and garlic and cook over moderately high heat until just starting to brown, about 15 minutes.

step 7

  • STEP 7.Stir 
in the wine and sherry, bring to a boil and cook for 10 minutes.

step 8

  • STEP 8.Return the oxtails 
to the casserole.

step 9

  • STEP 9.Add 8 cups of water along with the bay leaf and peppercorns.

step 10

  • STEP 10.Bring to a boil, then cover and transfer to the oven.

step 11

  • STEP 11.Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours.

step 12

  • STEP 12.Let cool, then cover and refrigerate overnight. Skim the fat from the top of the stew.

step 13

  • STEP 13.Gently reheat the stew over moderate heat.

step 14

  • STEP 14.Transfer the oxtails to a large plate.

step 15

  • STEP 15.Strain the sauce into a large bowl, pressing on the solids.

step 16

  • STEP 16.Discard the solids. Return 
the sauce to the casserole and bring to 
a boil, then simmer for about 10 minutes, until slightly thickened.

step 17

  • STEP 17.Season with salt.

step 18

  • STEP 18.Return the oxtails to the sauce and simmer until warm.

step 19

  • STEP 19.Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread.

step 20

    step 21

      Nutrition
      value
      928
      calories per serving
      16 g Fat76 g Protein57 g Carbs30 g FiberOther

      Current Totals

      • Fat
        16g
      • Protein
        76g
      • Carbs
        57g
      • Fiber
        30g

      MacroNutrients

      • Carbs
        57g
      • Protein
        76g
      • Fiber
        30g

      Fats

      • Fat
        16g

      Vitamins & Minerals

      • Calcium
        352mg
      • Iron
        13mg
      • Vitamin A
        8050mcg
      • Vitamin B1
        < 1mg
      • Vitamin B2
        < 1mg
      • Vitamin B3
        17mg
      • Vitamin B6
        < 1mg
      • Vitamin B9
        215mcg
      • Vitamin B12
        0mcg
      • Vitamin C
        79mg
      • Vitamin E
        4mg
      • Copper
        < 1mcg
      • Magnesium
        329mg
      • Manganese
        11mg
      • Phosphorus
        573mg
      • Selenium
        72mcg
      • Zinc
        7mg
      Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
      show more
      Recipe By Slurrp