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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
West Coast Multihulls & Denison Yachting presents the 14th Annual Catalina Rendezvous August 15-19th! Join us for a 4-Day Sailing Adventure, Beach Party and Raft-up in beautiful Two Harbors on Catalina Island! Cabins available on our Bali 4.3 and Fountaine Pajot Lucia 40. Call Guinevere for details at 619.517.5630.