ICONIC BOCADILLOS FROM SPAIN #8: RABO DE TORO

This stew will blow your taste buds away. Oxtail has an amazing texture when properly cooked. Traditionally, the dish is served as is, maybe with some potatoes cooked in the same pot. But it’s also pretty common to remove the bones and treat yourself by putting that amazing meat between two pieces of bread.

In my version, I reduce the juices a bit while cleaning the bones to intensify the flavor. For extra richness, shine, and smoothness, I allow myself a bit of innovation by adding some dark chocolate at the very end. It may sound weird, but believe me, it’s a game-changer.

RECIPE:

1.5 kg of oxtail
Salt, pepper, and flour for searing the oxtail
3–4 garlic cloves
5 shallots
1 onion
3 carrots
2–3 sticks of celery
1/2 liter of Spanish red wine
2–3 tbsp of tomato purée
2 tbsp soy sauce
3–4 pieces of dark chocolate

Start by searing the oxtail at high heat for about 5 minutes on each side to create Maillard reactions, essential for the stew’s flavor. Then, add the garlic and onion, which will release moisture to deglaze the pot and capture all the flavor. Next, add the remaining vegetables, return the oxtail, and pour in the wine. Flame it until the alcohol evaporates, cover with water, and let it cook slowly. I cooked it for 5 hours on very low heat (0.5 out of 3 on my stove) to allow enough time for the collagen to break down without drying out the meat. Once the bones fall off easily, clean the meat while reducing the liquids by about half. Mix it back with the meat, homogenize, and add some dark chocolate for the tastiest pulled oxtail you can imagine.

For the bocadillo, I used a good sourdough baguette filled with the oxtail stew, some seasoned arugula (just EVOO and salt), shredded Parmesan for fun, sriracha mayo, and pickled red onion.

Ohhh and I saved a little bit of the juices to dip in the bocata while eating… tacos de birria style… 🤙

#spanishfood #spain #oxtail #stew #sandwich #bocadillos #gastro #tasty

[eejithire]

Chocolate is the duh thing bro 👌. Butter works as well, but don't give as mucj body to the stew as cocoa fat does.

[roccoc]

A Roma la chiamano coda alla 😊 la ricetta tradizionale prevede il cioccolato.

[ElenadeMoya]

¿Ese Schwarze Herren Schokolade 60%, lo equipararías al chocolate negro puro de Valor? Cómo alguien me vuelva a ofrecer o Milka o un chocolate negro mega amargo.... no me extraña que muchos alemanes digan que no les gusta el chocolate negro (es decir, sin ser más leche que cacao)