rick stein's spanish oxtail stew rick stein's spanish oxtail stew

Your email address will not be published. Last, dont make excuses if something doesnt turn out quite as you planned; youve tried your best. This is a great option if you have less time and still want to enjoy a Spanish oxtail stew. ALL MEDIA COPYRIGHT 20092023 GRANTOURISMO | ALL RIGHTS RESERVED. Continuing his journey through the spectacular countryside, far removed from the high-rise holiday destinations of the Costa Brava, he seeks out an old mill, El Moli, a restaurant and a magical place his boyhood friend Mark told him about years ago. I still prefer it with a decent, medium-bodied Spanish red. Grantourismo is reader-supported. Update note: This recipe was originally published on January 22, 2013 and was republished with new photos and information on November 18, 2020. You mention using a cast iron WOK, do you mean just to brown the meat or to use for the whole recipe. Allow the pieces of meat to rest at room temperature for 30 minutes before cooking. Heat a large deep fry pan or a stock pot with a medium heat and add in 3 tbsp extra virgin olive oil, after 2 minutes add in 10 raw blanched almonds and 4 cloves , Konkurs ,,YWY OBRAZ rick stein's spanish oxtail stew, Save this Oxtail and red wine stew from Pamplona (Rabo de torro de Pamplona) recipe and more from Rick Stein's Spain: 140 New Recipes Inspired by , Baked Rigatoni with Sausage Meatballs and Broccoli Rabe, Red Velvet Cake Mix Cinnamon Rolls Recipe (4.5/5), Pasta With Artichoke Sausage W Dairy Free Instructions, Roasted Rosemary Potatoes With Carmelized Onions, Watermelon And Rose Water Granita Dessert, 1 kilo of oxtail - it usually comes sliced through the bone in 5cm/2in pieces, A dash of sherry (or two - one for the pot and one for the chef! I live in the U.K. And since I moved here I learnt how to make a lot of dishes that I otherwise would have taken for granted while I was in Spain (as a young woman you just dont make croquetas, theyre fine in the bar round the corner), and this oxtail recipe is super easy to make and it really feels like a quick trip to Seville as it couldnt be more authentic. Lets dive in and explore Southern Spains outdoors, Spanish recipes, and culture con pasin! Cheers, Return the oxtails to the casserole. Either way (browning is the most important part) can also use a good heavy pan like stainless steel. Gently reheat the stew over moderate heat. After that, remove the pieces of meat and prepare the sauce with the cooked vegetables. Add the onion and potatoes, then cover the pan. In that same oil you used for browning the meat, fry the vegetables. By the 19th century, the Spanish oxtail stew became a staple recipe in Andalusian houses, in part thanks to the rise of the bullfighting world and those who represented it. Set aside. Cook until the meat is warmed through and then add the tomato paste and some more of the sauce. If you don't have enough sauce for a nice pool around the oxtail when you serve, you may regret it - it should be delicious! When it's cooled, refrigerate overnight. In his old camper he drives south to Spains most romantic city - Seville the home of tapas and flamenco. Trim off as much excess fat as possible. Pictured is actually my mother-in-laws recipe! Whats one technique everyone should know? I will prepare them again sometime for more friends and family to taste. Check the sauce for seasoning; you may need to add some salt at this stage. Cheers I discovered ox tail when I was a starving college student. Peel the tomatoes and then add them to the sauce in small pieces. Here we share all you need to know for unforgettable trips to Southern Spain with the best places to visit, accommodation in Spain, and, of course, the best food to eat. Remove all but 2 tablespoons of fat from the casserole. I have since tried to make it at home (once I found oxtail that werent $7.95 a pound!) Steps 7-8: Bring everything to a boil and then lower the heat and simmer (covered) for about three to four hours. Put the browned oxtail into a flameproof casserole dish. I remind you, cooking rabo de toro takes a lot of patience, but if you wait long enough the rewards are delicious! Meanwhile, make the dip. Add the oxtail and some of the sauce. GRANTOURISMO TRAVELS AND MAKING TRAVEL MORE MEANINGFUL AND MEMORABLE ARE TO GRANTOURISMO MEDIA. You can make it at home with my mother-in-laws traditional recipe. Season the bull tail with salt and pepper. Note that eating out in Jerez they would probably give you 1.5kgs worth on a plate if you ordered it as a main course! Watch out for the show and tell! For example, you can go for a more classic serving way and serve the Spanish oxtail stew with potatoes. Really looking forward to gaming this recipe. . But feel free to try the grilled octopus salad as well, since its easy to make a super flavourful. Spanish bull tail stew ( rabo de toro estofado) is one of Spain's most typical stews dating back to Roman times. Something that I like to do is to check different oxtail stew recipes and add all sorts of vegetables. I like the onions, but give me the bull tail in sauce with some potatoes and I am happy! Found out the hard way that you cant substitute the wine. Subscribe for free Spanish recipes weekly! Have a look at our Google Story here. This is a versatile fish which has firm, meaty flesh that works well in a stew. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (duende) of Spanish cooking. At many places this wasnt on the menu as a tapas-sized dish. Once it is hot, add the oxtail pieces. Working in 3 batches, brown the oxtails. Your email address will not be published. If the oil has traces of flour, then discard it and use a new oil. Place the chicken strips in a bowl with the brown sugar, yoghurt, mustard, and salt and set aside to marinate for 30 minutes. Add the red wine and the oxtail, cook over medium-high heat, with the pot uncovered, for 10 minutes. Let cool, then cover and refrigerate overnight. You could use other white fish like Pollock, Coley and Whiting. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hola, Im Paulina! Cook over medium-high heat, uncovered, for 10 minutes. Syrah-Braised Lamb with Olives, Cherries and Endives, Braised Lamb Shanks with Tangerine Gremolata, Tagliatelle with Braised Chicken and Figs, Braised Short Ribs with Daikon and Glass Noodles, Pasta with Braised Pork, Red Wine and Pancetta. Ill bet you really impressed the in laws! Subscribe for free weekly recipes and you'll get a copy of Spanish Cooking Essentials checklist! That is why this recipe has so many, but you can add more if you like. Oops. Heat 6 tablespoons of extra virgin olive oil in a large skillet over medium heat. Remove all but 2 tablespoons of fat from the casserole. Spain. In Spain, we dont usually serve anything as a side (apart from the potatoes! Over the years, this recipe has gained popularity and stood out over other oxtail recipes. Stir through the prawns and chickpeas, then lay the fish so it half immersed in the stew. Season with salt. 4 celery stalks, chopped, plus leaves for garnish, 1 bottle medium-bodied red wine, such as Rioja. Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours. Then heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. How to Celebrate Semana Santa in Spain [Locals Guide]. Do let us know if you make this Rabo de Toro Oxtail Stew recipe and if you like this, see my other posts in The Dish series in which I search for and learn to make quintessential regional dishes, including a chocolate snack with a Michelin-starred chef in Barcelona, Lamb Tajine in Morocco, and Cassoulet in Ceret. Yes, that means the whole bottle. Working in 3 batches, brown the oxtails for 7 to 10 minutes, turning occasionally. Comment * document.getElementById("comment").setAttribute( "id", "a5efb8068ee967da6cbc09200854dadd" );document.getElementById("e700abc1e3").setAttribute( "id", "comment" ); Notify me of follow-up comments by email. Dating back to Roman times, rabo de toro is a delicious slow cooked meal worth trying! Here is my favorite Spanish rabo de toro recipe, based on Antonias signature rabo de toro. When hot add the oxtail and brown the pieces all over. On day two, heat the olive oil over a medium heat in a large saucepan and add the onion and carrot, cooking until they have colour. In the Philippines (a Spanish colony for more than 300 years), we have an oxtail dish that is partly influenced by the Spanish, and partly by Malays. All opinions are my own. It makes a big main course for 2 people. According to Rick, no one cooks fish with more respect or grills meat better. Remove the meat from the pan and set aside. Always check the publication for a full list of ingredients. Strain the sauce through a sieve (it doesnt have to be too fine) and pour it over the meat. Join today and get my FREE Spanish ingredient essentials guide! At this stage you'll probably need to add water to cover all of the oxtail - this is important so that the oxtail cooks properly. Strain the sauce through a sieve (it doesn't have to be too fine) and pour it over the meat. However, you can speed up this process by cooking it in a pressure cooker. Brown for 10 minutes, stirring regularly. Heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. Especially when you have more than eight or 10 people, things begin to get complicated. It will give you a gorgeous thick gravy that is perfect with this dish. This Rabo de Toro Oxtail Stew recipe from Jerez in Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. Whether it's for an obligation or the sake of your sanity, sometimes you need to get away. I first tried this dish in Cordoba, where rabo de toro is one of the citys most famous dishes. Many bars surrounding the Plaza de Toros (the bullring) in Madrid serve braised bull tail, although they are no longer able to use the tail of the just killed bull. Jen, I knew youd have a recipe! ASSEMBLED IN SOUTH-EAST-ASIA. Published by at June 16, 2022. SOnext week I am going to go and get some oxtail and re-enact this dish. la plancha is the perfect way to cook for a crowd. Oxtail with chorizo and Rioja I saw this dish being prepared in an episode of Rick Stein's recent, excellent tv series on Spain and its cuisine, though I had read the recipe in my copy of Casa Moro: The Second Moro Cookbook by Sam and Sam Clark, and thought I would like to make it. The blue sea of the Mediterranean beckons, in this two-part episode,Rick is invited to a beautiful beach party at La Pelosa, where everyone gets stuck into preparing lunch. At this stage you'll probably need to add water to cover all of the oxtail - this is important so that the oxtail cooks properly. With a completely clear frontal view towards the sea, a quiet area 5 minutes from the southern highway. It used to be a cheap cut of meat, but nowadays can be quite expensive. Add 8 cups of water along with the bay leaf and peppercorns. Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours. Publicado en junio 16, 2022 por junio 16, 2022 por Regardless of the reasons behind packing your bags and needing to find the . ), 2 cloves garlic (crushed - but not with one of those stupid garlic crushers), Bunch of parsley - stems chopped into small pieces up to the leaves, tsp hot paprika or dried red chilli flakes. However, while these are dishes that do take time, they dont necessarily require effort, or the expertise of a Michelin-starred chef. This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic. Some do start it in the oven, but not at all necessary! i wish someone would hurry up and invent smell-o-vision! The celebrated chef is on a journey laced with history, literature and stunning photography, through the hidden parts of Spain. If the oil has flour lumps, then discard it and use a new oil. Buf bourguignon from Burgundy in France, osso bucco from northern Italy, tajine from Morocco, and beef rendang from Indonesia are all examples of dishes that began quite humbly and developed into taste sensations as did this rabo de toro oxtail stew. Couldnt find ground ginger anywhere (the Spanish arent great ginger fans apparently) so dropped in a small bouquet garni of a couple of sprigs each of rosemary and thyme along with the bay leaves. After the mix starts to colour, add the garlic, parsley stems, the peppercorns, the sweet paprika and hot paprika or dried red chilli flakes, and then, after a couple of minutes, the oxtail. Put the flour in a freezer bag and season well with salt . Remove the excess flour. Continue reading this article where we will give you different tips on how to cook oxtails, how to store and serve the stew, and more about its history. im looking for the recipe of oxtail stew thanks for sharing your recipe. Put to one side. Thanks for sharing this recipe!! Hungry for more? Dating back to Roman times, rabo de toro is a delicious slow cooked meal worth trying! Remove the bull tail and let the pieces rest. Oxtail is a very tough cut of meat, which is why it is best for stewing. This recipe is in the slow cooker now and the kitchen smells wonderful. ), but I always make a simple salad, sauted spinach, or roasted asparagus. Thanks Jolanda. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Will definitely try this one! WhewIm all caught up, and cannot wait to experience the rest of your journeys along with you this year. (Likely because we have many Latino immigrants who fully appreciate rabo de toro.). And its still a favourite slow-cooked dish of mine! Cook for about 5 minutes until the onion has softened. Steps 3-4: Once browned, remove the oxtail and let it rest on a plate. After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew. sam's club chocolate chip cookies calories; how to hatch yutyrannus eggs in ark; channel 4 weather in nashville tennessee; does saputo hire felons; clear creek fishing regulations; why did denise welch leave waterloo road When stewed for many hours the tough tissues break down and the meat becomes tender and delicious. Put to one side. Mmmmm, I LOVE bull tail!! Its funny though, the butcher in the mall didnt have any oxtail meat, we had to go to Chinatown (Sydney) to get the bones, Greetings Mary, glad you thought it was worth the effort. Cover the Dutch oven, lower the heat and simmer the stew for 4 hours over low heat. Remove the oxtail and add the onion, celery, and carrots and leeks, if youve taken my advice. Place the meat back in the pot with the sauce already prepared until serving time. Peel the tomatoes and then add them to the sauce in small pieces. I always recommend using oxtail meat for this recipe, since otherwise, it wouldnt be an oxtail stew. Brown the meat on all sides. Thanks for your comment. I have made Rabo de Toro before to different recipe one which I misread. Peel the tomatoes and then add them to the sauce in small pieces. You may need to add extra oil if the pan looks dry at any point during the browning step. Then wine and tomato paste are to be added. Strain the sauce into a large bowl, pressing on the solids. 9 Oxtail and Red Wine Stew. Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce. Return the oxtails to the sauce and simmer until warm. 0. rick stein's spanish oxtail stew. Can you share a great entertaining tip? But Ive decided to share her classic version, which has kept me warm on many occasions. mail January 23, 2018. Remove the excess flour. Generously coat the pieces of oxtail with flour. a decent table wine like a Spanish rioja or tempranillo will do nicely. You can pass it through the blender or the food mill if you want it to be lighter and without chunks of vegetables. T, Lovely rich, indulgent stew perfect on this miserable day, Thank you Robert, great to heat it! Then add the oxtail back to the pot and cover with the red wine and stock. To me these are also fine additions to rabo de toro too. Thanks for your comment! Bring to a decent simmer and reduce the heat to low. luke kornet shoe size; I cant believe theres a waiting list for oxtail where you live! Here are more ways to support Grantourismo. 2020-12-20 rick stein's spanish oxtail stew. So I predict paella will be the next big thing. Traditionally made after the bullfights, the dish spread throughout the rest of Spain, and is especially popular in Madrid where bullfights are still popular today. I was hooked on this comforting stew! Greetings Jakob, Cook the rabo de toro for 3 hours and then check to see if it is falling away from the bone. Cover the pot and lower the stove fire. Lightly dust the rabo de toro with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side. Return the oxtails to the casserole. This easy rabo de toro recipe is a Spanish classic, served in traditional restaurants throughout the country. Its inspired by the rabo de toro that we ate at Bar Juanito here in Jerez. Her rabo de toro recipe changes slightly each time, depending on the wine she might have open, and sometimes shell add pearl onions to the dish as well (a great idea!). Have you ever tried rabo de toro before? In neighbouring Asturias, he enjoys a cider festival at Gijon; samples the famous fabada - a hearty bean stew with sausage, belly pork and black pudding; and explores the making of Cabrales cheese in secret caves. Would love to hear your verdict. Brown for 5 minutes and add the bell pepper and carrots. Excellent land located in Radazul Alto, Montaa Jagua, 1231m2. Me too, Panatas restaurante over by the Mercarodona! Where are you from? Cook for a few minutes more. DESIGNED IN APARTMENT RENTALS, HOTELS AND RESORTS AROUND THE WORLD BY GRANTOURISMO MEDIA. The result? Excellent Peter! Steps 5-6: Let the vegetables cook for about ten minutes until tender. crushed but not with one of those stupid garlic crushers, Bunch of parsley stems chopped into small pieces up to the leaves. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters. Here are more ways to support Grantourismo. You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat. Sear the meat in the hot oil in batchesuntil each piece is browned (30 seconds each side). Season the oxtails with salt. Add the Rioja. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic. If you click through and purchase something, we may earn a commission at no extra cost to you. It was served next to a heap of french fries and the plate was covered in a thick brown gravy. The meat melted in your mouth. Tried this on my Spanish girlfriends relations in Madrid. YUM!!! Tip the vegetables on top of the beef and add the thyme and bay leaves. Ive also been making a big push for it over the past yearI truly believe everyone in America will know how to make paella within the next 50 years, and will cook paella like they now do barbecue on the 4th of July. The chef embarks on a culinary tour of the country laced with history, literature and stunning photography. As well as another recipe for oxtails, you can freeze it for up to 15 days, but make sure to let it thaw overnight before consuming it. It may need another hour or so if the meat is very tough. It was amazingly delicious and I was already thinking of finding a recipe so I can make my own when I get back home. In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. I also like to use chopsticks as tweezers; they can bring a level of sophistication when you cook. 100% Privacy. Oxtail and red wine stew from Pamplona (Rabo de torro de Pamplona) from Rick Stein's Spain: 140 New Recipes Inspired by My Journey Off the Beaten Track by Rick Stein Shopping List . @ Kangayayaroo I have seen oxtail at Union Co-op. Well have it with creamy mashed potato in about 6 hours.. crikey, 6 hoursbetter have a snack . Only 5 books can be added to your Bookshelf. Let the stew cook for 3 hours over low heat. Heat 2 tablespoons of oil in a large pan. In the same oil, you used to brown the meat, fry the vegetables. Cook until the meat is warmed through and then add the tomato paste and some more of the sauce. If you want to make a version in a pressure cooker, just half the time and test to make sure the oxtail is fall-apart cooked. More and more, my paella. Main course. I decided to do a hearty fish stew using hake. Put the flour in a freezer bag and season well with salt and pepper. Season with salt and let the vegetables cook for 15 minutes. Or for a more high-protein and hearty stew, we recommend our Spanish lentils recipe, the delicious fabada asturiana stew, and the Spanish beef stew with potatoes. Oh, the star rating do not seem to work, i mean to give it all the stars lol, Hi. lewisham mobile testing unit rick stein's spanish oxtail stew. Drink the sherry if you want a tipple. Gently reheat the stew over moderate heat. The Stew is one of the most popular recipes to make during the winter, as it provides a large amount of energy and is an ideal dish to warm up the body. Over the past few years Ive developed an obsession with what different cultures do with cheap cuts of meat. It actually dates back to Roman times, and rabo de toro is actually an Andalusian creation, allegedly inspired in Crdoba. My husband and I tried rabo de toro at three different restaurants when we were in Madrid last winter. In fact, one of the best bull tail dishes Ive ever had was in Seville! Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! Prep Time: 1 hour Cook Time: 3 hours Total Time: 4 hours Course: Main Cuisine: Spanish Servings: 2 Calories: 977kcal Author: Terence Carter Ingredients 2 tbsp olive oil Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Check the seasoning again before serving with the fried potatoes. In a large enameled cast-iron casserole, heat the olive oil over moderately high heat. Serve with the sauce and homemade french fries or mashed potatoes for an authentic Spanish meal! So try to wait, or at least make enough to enjoy leftovers. You can do grilled cheese sandwiches la plancha, a quick omelet la plancha, you can even open oysters or clams la plancha with hardly any need for oil. Return the oxtails to the sauce and simmer until warm. Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, recipes, and inspiration. For example, you can add 1 or 2 cups of beef broth, just like you would do with soup if you see that your stew is too thick. Lets dive in and explore Southern Spains outdoors, food and culture con pasin! One quick question the flavor from the wine is still very strong stronger than I remember it when served in Spain. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables. They are actually pearl onions, and the picture is my mother-in-laws version. Serve the shrimp or vegetables or omelet with a little pesto or mayonnaise, some other favorite sauce, mayo, you dont need much. Take the oxtail, bay leaves, and cloves out of the pot and pure the sauce. If you don't have browned bits, you've not cooked the oxtail at a high enough heat. Add the red wine and the meat, cook over medium-high heat, with the pot uncovered, for 10 minutes. Strain the sauce into a large bowl, pressing on the solids. Keep going if in doubt! As an Amazon Affiliate, I earn from qualifying purchases. Together with my team, we are passionate about Southern Spain. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. However, you can cut it into large cubes with a sharp knife yourself. When the oil is hot, add the onion and garlic. Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia. To make this simple oxtail recipe, you only need oxtail meat and some vegetables, but there are dozens of replacements that you can make. In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking). Oh yum reading your comment made me VERY hungry haha! Rick Stein sets out on a culinary tour of Spain. Im making some right now, I think it would probably go better with mashed potatoes! Add 8 cups of water along with the bay leaf and peppercorns. Rick Steins Spain; 10 Rick Stein's Spain episodes; 11 Top 7 Oxtail Recipes; 12 3 Authentic French recipes from Secret France; 13 Rick Stein's Long . Heat 2 tablespoons of oil in a large pan. These are dishes that generally taste better coming out of the kitchen of a skilled and experienced home cook than they do from a chef in a restaurant. I bought it initially because it was cheap, but discovered it was very tasty, much better than an expensive cut of meat. Gently reheat the stew over moderate heat. Check o, If youre still looking for food inspo for Chris, If you havent visited our site in a while, I sh, This crab omelette is a decadent eggs dish that, Im late to share this, but a few days ago Angko, Our soy ginger chicken recipe will make you sticky, Who can guess the ingredients and what were mak, My Vietnamese-ish meatballs and rice noodles recip, It is pure coincidence that Peppers eye colour, Local Knowledge: Richard Graham from Sydney, Best Cooking Classes in the World, All Tried and Tested, Monday Memories: Photographing Tet Celebrations in Hoi An. Add the red wine, stir well and add the reserved meat. the differences between all of these animals, Easy Spanish Chicken and Chorizo Stew Recipe, Chicken Chilindron Recipe (Pollo al Chilindron), Best Spanish Tortilla Recipe (Tortilla de Patatas), Best Patatas Bravas Recipe Easy Spanish Fried Potatoes with Spicy Sauce. Episodes Recipes. Rabo de toro is a Spanish oxtail stew that is slow cooked for delicious fall-off-the-bone meat that is infused with red wine, garlic, and thyme aromas. Then add the oxtail back in. How to cook la plancha. This melt-in-your-mouth Rabo de Toro oxtail stew recipe from Jerez in Southern Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. 2021-03-04 Rick Steins grilled sardines with a tomato, garlic and thyme recipe 27.01.2021 Recreate Ricks recipe for grilled sardines with a tomato, garlic and thyme from Secret France as seen on BBC2. The bull tail needs to be braised (cooked slowly over low heat) because it is extremely bony, fatty, and tough. Great way to spend day inside in the rain! Add the red wine and the oxtail, cook over medium-high heat, with the pot uncovered, for 10 minutes. Remove the oxtail and add the onion, celery, and carrots - and leeks, if you've taken my advice. Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread. After the mix starts to colour, add the garlic, parsley stems, the peppercorns, the sweet paprika and hot paprika or dried red chilli flakes, and then, after a couple of minutes, the oxtail. Stir after 1 hours, turning the oxtail in the sauce. The cheapest gadgetand you dont even have to spend a dimeis chopsticks from a Chinese restaurant. Once its hot, add the oxtail pieces. Pour the sauce into the pan and put the meat in it. Several people told me that 1.5kg can serve four and you can leave all the other amounts of ingredients the same. Whats the best cheap cooking gadget? It has all the right components: You cook it outside like you do for barbecue, but at the next level of sophistication. Add the oxtail and some of the sauce. Add a dash of sherry and scrape the browned bits of meat off the bottom of the pan as the sherry evaporates. I havent put a whole bottle of sherry in, but I have added a generous slosh of Manzanilla and the red wine, of course. He eats tortillas de patata in the King of Spains favourite restaurant and meets up with a couple of cool dudes who run a little restaurant in the old market of Santiago de Compostela.