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| RESTAURANTS![]() LOCAL RECIPES![]() 25 APRIL 2024
ESTOFADO DE RABO DE TORO DE LAS VENTAS
Photo: Javier Lastras (Flickr). License: CC BY
INGREDIENTS
- 1 or 2 big spoons of flour
- 2 cloves
- Salt and black pepper
For the broth:
- 1 big piece of "morcillo de ternera" (shank of beef)
- 1/4 chicken
- 1 bone of Serrano ham (dry-cured Spanish ham)
INDICATIONS
The bull tail must be cut into pieces and put in a marinade of red wine, the herbs and the vegetables (onions, carrots, leeks) for a night. Next we make a broth with the ingredients listed above, and then we strain it and keep half a litre of it apart for this recipe.
First we take the bull tail meat out of the marinade, dry it with a tea towel, dip in flour and fry it with olive oil. Once the meat is golden, we put it in a saucepan, where the stew will be cooked. In the same olive oil used, we gently fry the vegetables on low heat and a bit of salt and pepper.
When the vegetables are poached, we add them to the saucepan with the meat, as well as the wine, the vinegar, the herbs, the nutmeg, the clove, and the garlic peeled with a bit of the broth until the meat is covered up. Now we let it be cooked on low heat for 2 or 3 hours but stirring it from time to time. If it gets thicker, we need to add a bit more of the broth until the meat gets tender.
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