Recipe courtesy of Trifon Jorge Esteban

Estofado De Rabo De Toro (Bull's Tail Stew)

Getting reviews...
  • Level: Intermediate
  • Total: 1 day 5 hr 5 min
  • Prep: 30 min
  • Inactive: 1 day
  • Cook: 4 hr 35 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Marinade:

Stew:

Directions

  1. For the marinade: In a large deep tray or pan, place the bull's tails or oxtails in a single layer, standing upright. Press a couple of saffron threads into the top of each tail. Add the chopped vegetables to the marinade and pour in 1 bottle of Spanish red wine, or more if needed; the red wine should just cover all the ingredients. Leave to marinate in the refrigerator for 24 hours.
  2. For the stew: Remove the bull's tails or oxtails and set aside. Strain the vegetables from the marinade and reserve both the liquid and the strained vegetables.
  3. In a Dutch oven or deep, heavy skillet, heat the olive oil over medium-high heat. Add the fat, if using, and render down, 2 to 3 minutes. Add the reserved strained vegetables and saute until lightly caramelized, about 10 minutes. Add the bell peppers and continue to slowly caramelize all the ingredients together for 15 minutes longer.
  4. Add the tails one by one, standing them upright and moving aside the caramelized vegetables underneath, so that the tails have direct contact with the bottom of the pan. When the underside of the tails has turned a gray color, 2 to 3 minutes, turn them over and repeat on the other side for an additional 2 to 3 minutes. Add in the reserved marinade. The liquid should just barely cover the bull's tails or oxtails. If needed, top up the liquid with water. Add the tomato concentrate or paste and demi-glace, if using.
  5. Cook over slow, low heat until the meat from the tails is falling off the bone but still succulent and moist, about 4 hours. Check and correct the seasoning of the stew with salt and pepper.
  6. Serve the stew immediately, garnished with finely chopped parsley, accompanied by roasted potatoes and crusty bread. This stew can also be made a day ahead and reheated to serve the following day.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …