The Classic Oxtail Stew from Spain: Estofado de Rabo de Buey
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- čas přidán 18. 09. 2023
- Learn how to cook Oxtail Stew just like it's done in Spain: Oxtail Stew with Red Wine (Estofado de Rabo de Buey al Vino Tinto)
Today I'm cooking at home in Mallorca off the coast of Spain, for yet another authentic, national Spanish speciality: Rabo de Buey al Vino Tinto.
Pete's Pans cooks all the greatest regional specialities, mostly "on location", with utmost regard for local authenticity, so please join me:
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Looks great! About 15 years ago, an Irish chef, Catherine Fulvio, who married a Sicilian, did a TV series, 'Catherine's Roman Holiday' (probably RTE), in which she presented a bunch of Roman dishes, including Coda alla Vaccinara. It is ox tail, with its strongly flavoured meat, counter-balanced against celery (leaves on, for intense celery pungency), slow-cooked in tomato sauce (essentially passata and stock), 3 1/2 to 4 hours. Whole celery stalks, leaves on, are scrunched and folded into the pot, the lid crammed down if necessary.. The stringiness is broken down, and the celery chunks become deliciously waterlogged with the tomato and beef flavoured sauce. At service, the strung together whole of each of the stalks is draped over the oxtail pieces, with the sauce ladelled over. It's a light meal - served by a Roman signora on the program as brunch for her guests. There's tons of sauce so tons of bread is a good idea, and the remaining sauce is used on pasta.
I have cooked this many times. It is a novel and memorable balance of intense flavours, but after, one cannot look a celery in the eye for a whole month.
It is named after 19th century abattoir workers, the vaccinara, who had it made for them at their week's end in the cafes near the abattoir, while they enjoyed a beverage or two. Having been partly paid with off-cuts and tails, or 'coda', it seemed the natural solution.
Oh! I wonder if that episode is available anywhere on line. Sounds fascinating.
Many thanks for sharing :)
Excellent video Pete. I’ve made several of the dishes you’ve offered and I appreciate the simplicity with great flavor.
Looks great going to try this recipe tomorrow
This is about perfect. I've been cooking oxtail like this for years, minus the addition of wine! I grew up in the North West of England in the early eighties and would love to watch my step dad cook slow dishes like this. It's such a comfort dish! Cooking like this is really what makes people happy. Love the addition of cloves btw...
Tony
Thanks for tuning in (Tony?). Glad to bring back memories :)
he aquí! The change of season has arrived! I'm particularly jealous of your stove.
Ah yes! I'm loving the stove: Made by Winnerwell (nomad, large) if interested.
Love the Stove!
Thank you Pete. Going to try your way of cooking the oxtail today!
Hope it turns out great, God willing!!
My family raised pigs so I enjoy watching you use recipes with oxtails, trotters, pig ears, rabbit. In USA these tend be found more casually on the plates of the lower class Americans or immigrants. They aren't classy or American like ribeye or hotdogs 😅❤
Hey Ana,
I guess it was the same everywhere in the old days, with the ordinary people making do with the leftovers. Now some of these cheap cuts are considered delicacies!!! 🤔
Oxtail has become very expensive in the US. It was a poor man's dish in the past, but no longer. Same with brisket, short ribs, etc.
An ox is a castrated bull. They apparently are stronger than bulls and thus used for traction tasks
A favorite for years. Was dirt cheap at Latino butcher shops here in California but got "discovered" and is now pricey. Regardless, w all that collagen, a great dish w wonderful mouth feel.
It's amazing how certain foods become trendy and prices skyrocket! Still, the flavor and texture are worth it.
another amazing recipe thanks man! only yt channel I comment on lol
Just eaten this. Absolutely a winner 🎉. We will definitely be doing this one again !
Brilliant!
And did it again !@@Petespans Even better this time, probably left it a bit longer to reduce. So rich, flavourful and my flat has been smelling amazing all day. Bonus ! 🥰
@@karincowell6298 so happy!
Fantastic recipe Pete - will be visiting the local butcher this weekend for oxtails 🙏 Salut!
Always great to hear from you! Lovely to inspire a dish for the weekend. Cheers!
And ox is an old (3+ years) steer -- ie., castrated. And generally worked, so it needs LOTS of cooking time to tenderize
got it!
not really intended to go in the pot then?
Yes. At the end of their working life. It's like the classic "stewing" chicken -- when they don't lay any more, you get to eat them,@@Petespans
poor things!@@denniscahill9683
If I raised them, or (god forbid) had to slaughter them, I would be a vegetarian@@Petespans
Thanks! Will definitely give this a try
What a lovely spin on oxtail. Love it!!!!!!
Love those winter stew so hearty thank you 😊 Pete only me and the husband likes 👍 kids by teenagers don’t like it 😢
Tell them there's nothing else! They'll soon come round 😉😉
Impecable
Gracias! Can we expect any drunken videos?
Dear Chef, A bullock is a young bull. A steer is a castrated bovine. An ox is a bull, or bullock, usually castrated, which is a draft animal.
Trying this now and rewatched the video to check I have everything… oops forgot the cloves 😂
THE CLOVES!!!
The English translation of "os" is "steer." A steer is a male bovine (typically a cow) that has been castrated, usually at a young age, to reduce aggressive behavior and improve the quality of the meat.
I like your cooking style and narration, subbed and liked!~
That looked really yummy....ox tail easy to get here but not as big as the one you cooked...question when you trimmed the fat(lard) off the tail couldnt you have used that to braise the meat and veg instead of the usual EVOO
Now you mention it! Too late to redo the video 😒
Nice to hear from you Rob.
Another great video. Are you using the 24cm or 28cm Staub braiser? Your link points to the 24cm, but this seems bigger.
Love it! Only thing I did different was adding in dried tomatoes to give it a smoky flavor
Nice!
Hi Pete.
I did respond to the "Short" video several days ago telling you that it was there one minute, and gone the next... this went on for a few hours. I even emailed you telling you about it. However, I think there is something wrong with my CZcams account and my messages are not being seen by many channels that I subscribe to!!!
BTW, the recipe is FAB, as usual, and thanks for posting it. Keep well you and yours. 🙏🙏🙏🙏
Oh... I think it was because I removed it immediately because of some mistake I had to correct. Many thanks!
I must have missed your email, but appreciate your concern.
So kind of you to give such an encouraging comment. Enjoy!
@@Petespans Appreciated the quick response that shows that only certain channels are not seeing my comments. All a bit weird nowadays eh! Love to watch your adventures and your skills. I share them wildly with contacts in hope that you'll have a "Pete's Pan's" YT army some day... You deserve it for what you bring to the table, literally. Keep well. 🙏🙏🙏🙏
Bless you amigo/a. Will soldier on come what may!
❤
great videos, do you plan on exploring other mediterranean cuisine ?
Hi! Thanks for your kind comment. gonna be hitting Portugal soon. A spot of Northern Italy in the winter. Praying for eternal life to cover everything....
@@Petespans i honestly feel like the italian/french cuisines are over-covered so to speak.
I watch your spanish and portuguese recipes because theyre simple, unique,not too saturated in terms of coverage and you follow native recipes with no fooling around
I think greek cuisine and especially north african cuisine deserve some more love
All the focaccias, aglio e olio, coq au vin are having their stardom but a lot of humble and delicious dishes around the mediterranean deserve an introduction to the eyes of the world.
@@lordaragorn001 I hear you! Morocco, now there's an idea!!
@@Petespans there are mainly two culinary schools in north africa, moroccan and tunisian being its two extremes and the 3 other countries are a mix of both ,on a spectrum so to speak.
Moroccan cuisine relies more on the eastern flavour profile,e.g ( use of ginger,cinnamon,nutmeg ,pickled lemons,the mixing of sweet and spicy etc)
The tunisian school is a simpler style of cooking with am emphasis on spicier foods ( chilli, tomato paste,harissa, cumin) more "a bit of everything' type of cuisine, it resembles sicilian cuisine and andalusian cuisine in quite a lot of aspects
If only the Olivers, Contaldos and Ramseys out there had half the authenticity...
Permission to quote you in my next video? .... but they are not really in the authenticity movement.
Lovely to hear from you again :)
@@Petespans Sure! No need to ask... Likewise!
An oak is a bull How much did you pay per pound there? I made this recipe last week after watching your short clip thanks
ox?
I believe an ox is a castrated bull, used for working and pulling ...
Who is Jess? Why is he wearing those red sunglasses indoors near the end of the video?
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Noooo. Render the fat and use that instead of the olive oil to sear the ox tail meat and sweat the veggies....
Don't kill the messenger... but I quite agree