Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4. Roasted sweet potato mash – keeping with the mash theme, if you’ve never tried roasted sweet potato mash, this is the meal to try it with. Slightly sweet, buttery and totally delicious, you can’t go wrong with this healthy side. Spanish paprika – add the slightly sweet, earthy flavour of paprika for a little extra authenticity.

Took 4 hours till I was happy that the meat was perfect. Cook the rabo de toro for 3 hours and then check to see if it is falling away from the bone. It may need another hour or so if the meat is very tough. Bring to a boil and then cover and reduce to a slow simmer. Lightly dust the rabo de toro with flour and sear each piece in the hot oil until nicely browned, about 30 seconds per side.

They are both beef, but the main difference is the size of each animal. Oxen are usually bigger and stronger because they are used for work purposes and the obvious fact that a bull is always male. It was used in the old times mainly for agricultural purposes. Today, when cooking this recipe, one may use the tail from oxen, bulls or even cows to prepare a delicious meal. Spanish bull tail stew is one of Spain’s most typical stews dating back to Roman times.

The oxtail is coated in salt, pepper, and a light dusting of flour. The flour helps to brown the meat and adds a bit of thickness how do you say rice in spanish to the sauce as it cooks. The oxtail is browned in a generous amount of olive oil, like almost every Spanish recipe.

Next, place it over low heat and warm through for at least minutes. Actually, I find that the oxtail is even better on the second day. Something that I like to do is to check different oxtail stew recipes and add all sorts of vegetables. Place the meat back in the pot with the sauce already prepared until serving time. Serve the Spanish oxtail stew, pouring the sauce on top.

Serve with thick french fries or mashed potatoes and loads of crusty bread. Season the flour and then use to lightly coat the oxtail pieces. Heat the oil in a large saucepan and fry the oxtail pieces, reserving any leftover seasoned flour, turning, for 5 minutes, until browned all over. In the same oil, you used to brown the meat, fry the vegetables. If the oil has traces of flour, then discard it and use a new oil.

Uncover and skim part of the fat on the surface with a shallow spoon. Add the butter and chocolate and let them melt, gently stirring to mix all the flavors. Adjust the seasoning and simmer for about 10 minutes, to allow the sauce to slightly thicken. Generously coat the pieces of oxtail with flour. Allow the pieces of meat to rest at room temperature for 30 minutes before cooking.

We can thank, or blame, depending on your stance, the Ancient Greeks and Romans for that. The Venationes, a type of entertainment in Roman amphitheaters involved the hunting and killing of wild animals. Human-versus-animal events, maybe for entertainment or maybe for punishment. By contributing you can help us make this dictionary even better!