Slow-Cooked Spanish Bull Tail Stew

Ingredients

• 2.5 pounds (1.1 kg) bull tail, cut into pieces 2.5 pounds (1.1 kg) bull tail, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 4 cups (960 ml) beef broth 4 cups (960 ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Season the bull tail pieces with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.
3. 3.
   In the same pot, add the onion, garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are softened.
4. 4.
   Stir in the tomato paste and cook for another minute.
5. 5.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. 6.
   Return the bull tail pieces to the pot and add the beef broth, bay leaves, smoked paprika, and dried thyme. Season with salt and pepper.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the bull tail is tender and easily falls off the bone.
8. 8.
   Remove the bay leaves and skim off any excess fat from the surface of the stew.
9. 9.
   Serve the Slow-Cooked Spanish Bull Tail Stew hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Bull tail — To ensure the meat becomes tender, it is crucial to cook it on low heat for an extended period. This slow-cooking method will result in a melt-in-your-mouth texture.
• Smoked paprika — Opt for high-quality smoked paprika to add a distinct smoky flavor to the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the bull 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 30 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently on the stovetop.

Serving advice

Serve the Slow-Cooked Spanish Bull Tail Stew in deep bowls, allowing guests to savor the tender meat and flavorful sauce. Accompany it with crusty bread or creamy mashed potatoes to soak up the delicious juices.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Spanish aesthetic.