This is one of the traditional Andalusian specialties served throughout the Iberian Peninsula and a very simple récipe to créate ..
Ingredients:
1 kilo of Rabo de toro ( Bull´s Tail ) ( One can sub Angus Tails )
2 potatoes peeled and diced
3 tomatoes ( de-seeded and peeled) and minced
2 carrots diced finely
1 / 2 red bell and 1 / 2 green bell diced finely
5 cloves of minced garlic
salt to taste
1 tablesp minced fresh parsley
a pinch of Smoked La Vera Pimentón ( Spanish smoked Paprika)
1 large wine glass of Sherry Fino from Jerez de La Frontera or a very dry White wine of choice
Spanish Evoo
2 bay leaves
2 aromatic clove clusters
Freshly ground black pepper
Saffron / Azafran ( 10 threads soaked in boiled wáter and reserved for 15 minutes shall all be poured into the concoction)
Bio all purpose flour or Bio chickpea flour ( add salt and freshly ground pepper to it ) - for dusting the meat lightly
How to´s :
1) Salt the tails and dust in the seasoned flour and sauté in Spanish Evoo until Golden .. Reserve drained of the oil on a tented platter ..
2) Now mince all your veggies and sauté the garlic until Golden.
3) Now add the minced bell peppers red and Green, the diced potatoes and the carrots and sauté until just tender ..
4) Incorporate the peeled and de-seeded tomatoes and the cloves, bay leaves, smoked pimentón and salt and the reserved saffron and liquid .. When reduced, add the meat tails.
5) Salt to taste and add the White wine .. Cover and simmer on low slow flame for 45 minutes, with wáter just covering the meat and veggies ..
6) Add the minced parsley and adjust salt and spices and serve with Golden fried potatoes ( Spanish Bravas with out the sauce ) and chapata bread warmed in oven and a noble nosed well rounded Crianza oak aged red wine from Ribera del Duero or Zamora ..
Enjoy ..
Ingredients:
1 kilo of Rabo de toro ( Bull´s Tail ) ( One can sub Angus Tails )
2 potatoes peeled and diced
3 tomatoes ( de-seeded and peeled) and minced
2 carrots diced finely
1 / 2 red bell and 1 / 2 green bell diced finely
5 cloves of minced garlic
salt to taste
1 tablesp minced fresh parsley
a pinch of Smoked La Vera Pimentón ( Spanish smoked Paprika)
1 large wine glass of Sherry Fino from Jerez de La Frontera or a very dry White wine of choice
Spanish Evoo
2 bay leaves
2 aromatic clove clusters
Freshly ground black pepper
Saffron / Azafran ( 10 threads soaked in boiled wáter and reserved for 15 minutes shall all be poured into the concoction)
Bio all purpose flour or Bio chickpea flour ( add salt and freshly ground pepper to it ) - for dusting the meat lightly
How to´s :
1) Salt the tails and dust in the seasoned flour and sauté in Spanish Evoo until Golden .. Reserve drained of the oil on a tented platter ..
2) Now mince all your veggies and sauté the garlic until Golden.
3) Now add the minced bell peppers red and Green, the diced potatoes and the carrots and sauté until just tender ..
4) Incorporate the peeled and de-seeded tomatoes and the cloves, bay leaves, smoked pimentón and salt and the reserved saffron and liquid .. When reduced, add the meat tails.
5) Salt to taste and add the White wine .. Cover and simmer on low slow flame for 45 minutes, with wáter just covering the meat and veggies ..
6) Add the minced parsley and adjust salt and spices and serve with Golden fried potatoes ( Spanish Bravas with out the sauce ) and chapata bread warmed in oven and a noble nosed well rounded Crianza oak aged red wine from Ribera del Duero or Zamora ..
Enjoy ..
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Mean looking sucker.
option would be Bison tail. Pin the tail on that!