Beef oxtail in Spanish English to Spanish Translation


The second ingredient is pinto beans which may be the origin of the word “pinta” in the name of this dish, but that is just a conjecture. Other types of beans can also be used. Ingredient number one is hominy corn. Fry the croquettes in olive oil, rolling them around until they’re evenly golden and crunchy on the outside. Remove excess oil on paper towels. The only food that really tastes good is salty, sour, and sweet.

With this book, tamales are fast and easy enough to enjoy every day, and delicious enough to serve at any celebration. So called “oxtail” is beef tail, and not really from oxen. Cooking with oxtail is one more example of Mexican cooks’ preference, born of economy and thrift, to use all parts of the animal, something I admire in this culture. If you can’t find oxtail, meaty soup bones are a fine substitute. If you do buy oxtails, ask the butcher to cut it into 2-3″ lengths.

Oxtail stew needs to be cooked a little longer until the meat starts to fall off the bones. Many countries and regions have their own recipe versions but the primary use of oxtail meat is still retained. The Spaniards call their oxtail stew rabo de toro and is prepared with a bull tail meat, carrots, red pepper, cloves and several other spices.

Finally, add water so that the meat and vegetables are completely underwater. Browning the meat will seal in all the wonderful flavours. It does really make a difference.

This recipe requires the cooking process to be slow, usually for several hours. Due to the fatty nature of the meat, many prefer cooking them at least a day ahead. However, modern cooking processes use pressure cookers to quicken the tapas valentine process. Super tender fall-off-the-bone oxtail in a delicious flavourful stew, prepared in a slow cooker. Simple steps and you’ll be serving an amazing oxtail stew. Many recipes that I’ve encountered don’t involve this extra step.

Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes and bring to a boil. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours.



Comments are closed.