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Corti Creare


"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

Hallberg-Rassy 29 Scandinavia https://www.scanboat.com/en/17413425 Company info: In Ellös, Sweden, Hallberg Rassy is famed for quality boats like the elegant Hallberg Rassy 42 and compact 310. These well-crafted vessels excel in tough conditions, appealing to sailors globally. Hallberg Rassy’s shipyard crafts exceptional boats, creating lasting seafaring memories.