Slow-Cooked Beef Tail Stew

Ingredients

In this adaptation of the Spanish Rabo de toro, we have incorporated Australasian flavors and ingredients to create a unique twist. The original dish is traditionally made with Spanish spices and ingredients, while our version infuses the stew with Australasian spices and uses local vegetables to enhance the flavors. This adaptation aims to bring the essence of Australasian cuisine to the classic Spanish dish, resulting in a delightful fusion of flavors. We alse have the original recipe for Rabo de toro, so you can check it out.

• 2 kg (4.4 lbs) beef tail 2 kg (4.4 lbs) beef tail
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and chopped 2 carrots, peeled and chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef tail and brown on all sides. Remove the beef tail from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, celery, potatoes, and tomatoes to the pot. Stir well to combine.
4. 4.
   Return the beef tail to the pot and add the bay leaves, ground cumin, ground coriander, paprika, dried thyme, salt, and black pepper. Mix everything together.
5. 5.
   Pour in the beef broth and red wine. Stir to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3-4 hours, or until the beef tail is tender and easily falls off the bone.
7. 7.
   Once the stew is cooked, remove the beef tail from the pot and shred the meat using two forks. Discard any bones or excess fat.
8. 8.
   Return the shredded meat to the pot and stir well to incorporate it into the stew.
9. 9.
   Simmer the stew for an additional 15-20 minutes to allow the flavors to meld together.
10. 10.
    Serve the Slow-Cooked Beef Tail Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef Tail — Slow cooking is essential to achieve tender meat. Make sure to remove any excess fat before cooking.
• Australasian Spices — Adjust the spice levels according to your preference. Feel free to add more or less of the spices listed in the recipe to suit your taste.
• Red Wine — Choose a full-bodied red wine to enhance the flavors of the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the beef tail in red wine and spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 15 minutes of cooking.
• Serve the stew with a side of crusty bread or over a bed of fluffy rice to soak up the delicious flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add your favorite vegetables to the stew to personalize it to your taste.

Serving advice

Serve the Slow-Cooked Beef Tail Stew in deep bowls, garnished with fresh parsley. Accompany it with a side of crusty bread or fluffy rice to complete the meal.

Presentation advice

To enhance the presentation, place a large piece of beef tail on top of the stew in each bowl. Drizzle a little olive oil over the stew and sprinkle some fresh parsley for a pop of color.