Name: Rabo del Torro
Yield: 1
Ingredients: 5.0g KNORR Chicken Flavoured Seasoning Powder 1 kg; 500.0g Oxtail, cut into 1 inch segments; 1.0g Crushed black pepper; 5.0kg KNORR Chicken Flavoured Seasoning Powder 1 kg; 20.0ml Olive Oil; 80.0g White onions; 50.0g Carrot; 50.0g Celery; 10.0g Garlic, clove; 80.0g Red bell peppers, large diced; 80.0g Green bell peppers, large diced; 2.0g Smoked Paprika; 100.0ml KNORR Demi Glace 1 kg; 1.0l KNORR Beef Flavoured Broth-Base 1.5 kg; 0.0g Tomato Paste; 50.0g Yellow Potatoes, peel & cut into quarters; 50.0g Sweet Potatoes, peel & cut into quarters; 0.0g Salt and Pepper; 20.0g French beans

Traditionally served after the bull's fight, Rabo del Torro is one of the most typical delicious stew from Spain.

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Method

Oxtail
- Season oxtail with Knorr Chicken Flavour Seasoning Powder & crushed black pepper.
- Sear the oxtail, put aside.
Stew
- Heat oil in a large saute pan.
- Over high heat, add the onions, carrots & celery.
- Add garlic and bell peppers.
- Add the smoked paprika to the pan, along with tomato paste.
- Gently pour in the beef stock and let it come to a boil.
- Add the oxtail and turn the heat down to simmer.
- Pour in the demi glace paste. Stir until the sauce has slightly thickened.
- Simmer for about 2 -3 hours or until tender.
Potatoes
- Mix all the potatoes, and deep fried until golden brown.
Plating
- Place the oxtail stew on a square hotplate.
- Serve with deep fried potatoes.
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Terms and conditions

Rabo del Torro

Ingredients

Rabo del Torro

Calculate the cost of this dish here:

Ingredient label

Oxtail

Stew

Potatoes

Ingredient name

Oxtail

Stew

Potatoes

Method

Oxtail

Stew

Potatoes

Plating

What you'll get:

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