Carlos Arginiano presents the regional recipe Rabo de toro a la Cordobesa: a very tasty dish of beef stewed in the traditional way, accompanied by french fries.
Ingredients (4 people):
- 1200 g ox tail
- 2 onions
- 2 carrots
- 1 green pepper
- 1 through
- 2 cloves garlic
- 2 potatoes
- 200 ml of red wine
- 400 ml tomato sauce
- ½ l meat broth (or water)
- extra virgin olive oil
- 2 nails
- 1 bay leaf
Preparation of the recipe Rabo de toro a la Córdoba by Carlos Arginiano:
Heat a little oil in fast stove. Peel onions, cut them into cubes and add them to the pan. Peel carrots, cut them into quarters on the moon and turn them on. Remove the stem and seeds from pepper, cut it into cubes and turn it on. Clean up through, cut it into thin slices and add it. Peel garlic, cut them into cubes and add them. Forge vegetables and stew them for 10-15 minutes on medium heat.
Salt and pepper tail pieces, pass them through flour and fry them in frying pan with a good jet of oil. When are golden add them to the pan. Add bay leaf and cloves. Pour Red wine (Bring to a boil so that the alcohol evaporates), broth and tomato sauce. Stir well, season, close the pot and cook the tail for 1 hour from the moment the valve rises.
Remove the tail and keep it. C electric mixer, crush sauce in the pot. Insert the tail and heat it.
Peel potatoes, chop (break) and fry in frying pan with very hot oil. Take them out on a plate covered with absorbent kitchen paper. Season and sprinkle with a little chopped parsley.
Serves tail, sauce and accompany it with chips. Decorate the plates with a few parsley leaves.
If you use a conventional casserole, when adding liquids, it is recommended to add ½ liter of water so that the stew does not dry out during cooking.
Presentation of the recipe Rabo de toro a la Cordoba by Carlos Arginiano:
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David from 55000 Recipes