Tag: tomatoes

Rabo de Torro – Spanish Bull Tail Stew Recipe

Rabo de Torro - Spanish Bull Tail Stew 17

I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.

Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

  • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
  • 400 g canned tomatoes
  • 1 l dry red wine (If Spanish is better 😉 )
  • 150 g wheat flour
  • 2 cups beef stock
  • 2 carrots
  • 2 medium onions
  • 1 bulb garlic
  • 1 red bell pepper
  • 2 teaspoon chopped ginger
  • 50 ml olive oil
  • 4 cloves
  • 4 bay leafs
  • salt and freshly ground pepper to taste

Preparation Method:

  1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
  2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
  3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
  4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
  5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
  6. In a large cast iron pan heat olive oil over medium high heat.
  7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
  8. In batches, sear every piece of tail until browned on each side.
  9. Remove the bull tails from the pan and set them aside.
  10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
  11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
  12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
  13. Place back the tail pieces into the pan, add the remaining wine and stock.
  14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
  15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18

Rabbit Bolognese – A Jamie Oliver Adapted Recipe

Rabbit Bolognese 17

I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

So I gave it a try and my version of the recipe is here:

Ingredients (serve 12):

  • 1 whole rabbit, including internal organsRabbit Bolognese 01
  •  slices smoked bacon, roughly chopped
  • 4 bay leaves
  • 1 bulb garlic
  • 1 leek
  • 2 carrots
  • 2 parsley rootsRabbit Bolognese 03
  • 1 parsnip
  • 2 sticks celery
  • 2 medium onionsRabbit Bolognese 05
  • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
  • 2 x 400 g tinned chopped tomatoes
  • 2 bunches green onions
  • 500 ml good lager beer
  • 2 teaspoons ground nutmeg
  • 1/2 lemon
  • 1 l passata
  • a few sprigs of fresh thyme
  • olive oil

Preparation method:

  1. Preheat the oven to 110°C.  Rabbit Bolognese 16
  2. Dice the bacon into small cubes.Rabbit Bolognese 08
  3. Wash the carrots, parsley root, parsnip and celery sticks.
  4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
  5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
  6. Season with the ground nutmeg, salt and freshly ground black pepper.
  7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
  8. When cooked, take out the pot from the oven and it cools down a bit.Rabbit Bolognese 11
  9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
  10. Using your hand hands, squeeze the vegetables into a puree-like consistency.
  11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
  12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
  13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
  14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
  15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
  16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.

Chilli con Carne Recipe

Chilli con carne 12

Ingredients (8-10 servings):

  • 2 kg beef chuckChilli con carne 01
  • 4 red onions
  • 1 bulb of garlic
  • 2 cans cubes tomatoes
  • 2 cans tomato paste
  • 4 cans black beans
  • 1 red bell pepper
  • freshly ground black pepper and salt to taste
  • 2 teaspoons cinnamon
  • 2 teaspoon ground cumin
  • 2 tablespoons chilli powder
  • 2 teaspoons thyme
  • 4 tablespoons chilli flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
  • 2 tablespoons cornflour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
  • 100 ml olive oil
  • 75 g dark bitter chocolate

Preparation method:

  1. Dice the beef into 1 cm cubes.Chilli con carne 02
  2. Chop the onions and garlic.
  3. Cut the red bell pepper in thin stripes.Chilli con carne 08
  4. Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chilli powder.Chilli con carne 03
  5. Heat a large cast iron pan over medium-high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
  6. Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
  7. Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
  8. Add the chilli flakes and saute for another minute.Chilli con carne 04
  9. Return the meat to the pan and add the tomato paste and the diced tomatoes.Chilli con carne 05
  10. Add the cornflour, the remaining cinnamon, cumin, thyme and chilli flakes to taste.
  11. Simmer for 1-2 hours stirring now and then, until meat is tender.
  12. Add the red bell pepper strips and simmer for another 10 minutes.Chilli con carne 09
  13. Add the chocolate pieces and stir to melt them. Chilli con carne 07
  14. Strain the liquid from the black beans cans and add the beans to the chilli. Simmer for another 5 minutes.Chilli con carne 10
  15. Serve while still hot with some chocolate crunches on top and some extra chilli peppers.Chilli con carne 11