Oxtail Stew
A rich and hearty oxtail stew, a staple of Basque cuisine and a popular dish at Noriega's.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Noriega's
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Oxtail stew, known as *rabo de toro* or *estofado de rabo de toro* in Spain, has origins deeply rooted in Spanish culinary traditions, particularly in Andalusia. It's believed to have evolved from the practice of using all parts of the bull after bullfights, transforming what might be considered a less desirable cut into a flavorful and highly regarded dish. The Moorish influence on Spanish cuisine also likely played a role, with the use of spices and slow-cooking techniques contributing to the stew's rich flavor profile. Its prevalence in Basque cuisine likely spread through regional culinary exchange.
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Oxtail stew holds significant cultural importance, particularly in regions like Andalusia, where it's often linked to bullfighting traditions.
Connection to Bullfighting
In Andalusia, particularly Seville, *rabo de toro* is traditionally prepared using the oxtail of the bull that fought in the bullring. This connection elevates the dish beyond mere sustenance, transforming it into a symbol of bravery and skill.
Slow Food Tradition
The dish embodies the slow food movement, emphasizing the value of traditional cooking methods and high-quality ingredients. The lengthy braising process is integral to its flavor and texture.
Basque Variations
While originating in Andalusia, Oxtail stew is a popular dish at Noriega's. The Basque preparation may vary slightly, potentially incorporating local ingredients or techniques, but the core essence of slow-braised oxtail remains consistent.
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Oxtail stew boasts a rich, savory, and deeply comforting flavor profile, achieved through long and slow braising.
The primary flavor comes from the oxtail itself, which, when cooked slowly, releases its collagen, resulting in a gelatinous and intensely beefy broth. Red wine adds depth and complexity, contributing fruity and tannic notes. Vegetables like onions, carrots, and celery provide sweetness and an earthy undertone. Herbs such as bay leaf and thyme contribute aromatic layers. Some versions incorporate smoked paprika for a subtle smoky flavor. Often, a touch of sherry vinegar or balsamic vinegar is added towards the end to brighten the dish and balance the richness.
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Browning the Oxtail
Properly browning the oxtail is crucial for developing a rich, deep flavor. Ensure the oxtail pieces are dry and seared in batches to avoid overcrowding the pan.
Slow and Low Braising
The oxtail should be braised at a low temperature for an extended period (3-4 hours or even longer) to allow the collagen to break down, resulting in tender meat and a rich sauce.
Skimming the Fat
Periodically skim off any excess fat that rises to the surface during braising to prevent the stew from becoming greasy.
Deglazing the pan
After browning the oxtail and before adding the wine/broth, deglaze the pan with some wine (like sherry), ensuring you loosen all of the flavor fond stuck to the bottom of the pot.
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