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Rabo del Torro

Traditionally served after the bull's fight, Rabo del Torro is one of the most typical delicious stew from Spain.

Rabo del Torro
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Oxtail

  • KNORR Chicken Flavoured Seasoning Powder 1 kg 5.0 g
  • Oxtail, cut into 1 inch segments 500.0 g
  • Crushed black pepper 1.0 g
  • KNORR Chicken Flavoured Seasoning Powder 1 kg 5.0 kg

Stew

  • Olive Oil 20.0 ml
  • White onions 80.0 g
  • Carrot 50.0 g
  • Celery 50.0 g
  • Garlic, clove 10.0 g
  • Red bell peppers, large diced 80.0 g
  • Green bell peppers, large diced 80.0 g
  • Smoked Paprika 2.0 g
  • KNORR Demi Glace 1 kg 100.0 ml
  • KNORR Beef Flavoured Broth-Base 1.5 kg 1.0 l
  • Tomato Paste

Potatoes

  • Yellow Potatoes, peel & cut into quarters 50.0 g
  • Sweet Potatoes, peel & cut into quarters 50.0 g
  • Salt and Pepper
  • French beans 20.0 g

Method

  1. Oxtail

    • Season oxtail with Knorr Chicken Flavour Seasoning Powder & crushed black pepper.
    • Sear the oxtail, put aside.

  2. Stew

    • Heat oil in a large saute pan.
    • Over high heat, add the onions, carrots & celery.
    • Add garlic and bell peppers.
    • Add the smoked paprika to the pan, along with tomato paste.
    • Gently pour in the beef stock and let it come to a boil.
    • Add the oxtail and turn the heat down to simmer.
    • Pour in the demi glace paste. Stir until the sauce has slightly thickened.
    • Simmer for about 2 -3 hours or until tender.

  3. Potatoes

    • Mix all the potatoes, and deep fried until golden brown.

  4. Plating

    • Place the oxtail stew on a square hotplate.
    • Serve with deep fried potatoes.

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