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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato

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453

Those practicing multiple sports would appreciate Waterman's versatility. It is adapted to and augmented in performance to fit windfoil, wingfoil, supfoil and freefoiling disciplines. Early take-off results from the 1600 cm2 low aspect front wings. The tail stabilizer is designed with an incorporated tail angle adjustment system that needs no spacers and can be easily adjusted on the beach or even in the water. The front wing and stabilizer are mounted on a solid anodized aluminum fuselage of a slightly bigger diameter. That allows a more rigid and flex-free connection of all foil components. Waterman is assembled using 8mm diameter countersunk hex-head stainless steel screws for an extra edge in strength and corrosion resistance. All Loftsails foil sets can be customized with a wide range of interchangeable front wings, fuselages, tail wings and foil masts for a tailored, fine-tuned experience.

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734

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784

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2,123