The Classic Oxtail Stew from Spain: Estofado de Rabo de Buey

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  • Опубліковано 24 гру 2024

КОМЕНТАРІ • 76

  • @UnityLightMinistries
    @UnityLightMinistries 9 місяців тому +2

    Thank you Pete. Going to try your way of cooking the oxtail today!

    • @Petespans
      @Petespans  9 місяців тому

      Hope it turns out great, God willing!!

  • @NorthernVirginiaTaxProfessor
    @NorthernVirginiaTaxProfessor 4 місяці тому +3

    Purely inspired and appreciate the insight. Four years ago, i was on an Indian kick, bit recently thanks to your series, I am rediscovering my love for West Coast Mediterranean food. Thank you for all you have done.

    • @thesapphirem5469
      @thesapphirem5469 2 місяці тому +1

      thats not much mediterranean coast, its more originated in the deep spain like castilla but its pretty common affter bull corridas bc of the meat

  • @tonydeltablues
    @tonydeltablues Рік тому +8

    This is about perfect. I've been cooking oxtail like this for years, minus the addition of wine! I grew up in the North West of England in the early eighties and would love to watch my step dad cook slow dishes like this. It's such a comfort dish! Cooking like this is really what makes people happy. Love the addition of cloves btw...
    Tony

    • @Petespans
      @Petespans  Рік тому

      Thanks for tuning in (Tony?). Glad to bring back memories :)

  • @larrybaby9377
    @larrybaby9377 6 місяців тому +4

    Looks great! About 15 years ago, an Irish chef, Catherine Fulvio, who married a Sicilian, did a TV series, 'Catherine's Roman Holiday' (probably RTE), in which she presented a bunch of Roman dishes, including Coda alla Vaccinara. It is ox tail, with its strongly flavoured meat, counter-balanced against celery (leaves on, for intense celery pungency), slow-cooked in tomato sauce (essentially passata and stock), 3 1/2 to 4 hours. Whole celery stalks, leaves on, are scrunched and folded into the pot, the lid crammed down if necessary.. The stringiness is broken down, and the celery chunks become deliciously waterlogged with the tomato and beef flavoured sauce. At service, the strung together whole of each of the stalks is draped over the oxtail pieces, with the sauce ladelled over. It's a light meal - served by a Roman signora on the program as brunch for her guests. There's tons of sauce so tons of bread is a good idea, and the remaining sauce is used on pasta.
    I have cooked this many times. It is a novel and memorable balance of intense flavours, but after, one cannot look a celery in the eye for a whole month.
    It is named after 19th century abattoir workers, the vaccinara, who had it made for them at their week's end in the cafes near the abattoir, while they enjoyed a beverage or two. Having been partly paid with off-cuts and tails, or 'coda', it seemed the natural solution.

    • @Petespans
      @Petespans  6 місяців тому +1

      Oh! I wonder if that episode is available anywhere on line. Sounds fascinating.
      Many thanks for sharing :)

  • @edmoore
    @edmoore Рік тому +2

    he aquí! The change of season has arrived! I'm particularly jealous of your stove.

    • @Petespans
      @Petespans  Рік тому

      Ah yes! I'm loving the stove: Made by Winnerwell (nomad, large) if interested.

  • @anajackson6677
    @anajackson6677 Рік тому +3

    My family raised pigs so I enjoy watching you use recipes with oxtails, trotters, pig ears, rabbit. In USA these tend be found more casually on the plates of the lower class Americans or immigrants. They aren't classy or American like ribeye or hotdogs 😅❤

    • @Petespans
      @Petespans  Рік тому +3

      Hey Ana,
      I guess it was the same everywhere in the old days, with the ordinary people making do with the leftovers. Now some of these cheap cuts are considered delicacies!!! 🤔

    • @lesleyegbert4807
      @lesleyegbert4807 Рік тому +1

      Oxtail has become very expensive in the US. It was a poor man's dish in the past, but no longer. Same with brisket, short ribs, etc.

    • @marcvdm1111
      @marcvdm1111 3 місяці тому

      As to oxtail after it's enormous hype in the 1970ies and 80ies (remember the "soup"?) it currently has come down to affordable prices. I love the meat which after having plucked it off the weirdly shaped bones I mix it with the stew fluids to make the very best ragu for pasta.

  • @denniscahill9683
    @denniscahill9683 Рік тому +2

    And ox is an old (3+ years) steer -- ie., castrated. And generally worked, so it needs LOTS of cooking time to tenderize

    • @Petespans
      @Petespans  Рік тому +1

      got it!

    • @Petespans
      @Petespans  Рік тому +1

      not really intended to go in the pot then?

    • @denniscahill9683
      @denniscahill9683 Рік тому +1

      Yes. At the end of their working life. It's like the classic "stewing" chicken -- when they don't lay any more, you get to eat them,@@Petespans

    • @Petespans
      @Petespans  Рік тому +1

      poor things!@@denniscahill9683

    • @denniscahill9683
      @denniscahill9683 Рік тому

      If I raised them, or (god forbid) had to slaughter them, I would be a vegetarian@@Petespans

  • @Dadnatron
    @Dadnatron 8 місяців тому +1

    Excellent video Pete. I’ve made several of the dishes you’ve offered and I appreciate the simplicity with great flavor.

  • @karincowell6298
    @karincowell6298 Рік тому +1

    Just eaten this. Absolutely a winner 🎉. We will definitely be doing this one again !

    • @Petespans
      @Petespans  Рік тому

      Brilliant!

    • @karincowell6298
      @karincowell6298 Рік тому

      And did it again !@@Petespans Even better this time, probably left it a bit longer to reduce. So rich, flavourful and my flat has been smelling amazing all day. Bonus ! 🥰

    • @Petespans
      @Petespans  Рік тому

      @@karincowell6298 so happy!

  • @Bar-Hillel
    @Bar-Hillel Рік тому +3

    Dear Chef, A bullock is a young bull. A steer is a castrated bovine. An ox is a bull, or bullock, usually castrated, which is a draft animal.

  • @maristermcsorley4203
    @maristermcsorley4203 Рік тому +2

    Love those winter stew so hearty thank you 😊 Pete only me and the husband likes 👍 kids by teenagers don’t like it 😢

    • @Petespans
      @Petespans  Рік тому +1

      Tell them there's nothing else! They'll soon come round 😉😉

  • @decorumgun
    @decorumgun 29 днів тому

    Jamaican oxtail stew is really awesome although i want to try your french oxtails next.

  • @andybryson3887
    @andybryson3887 Рік тому +4

    An ox is a castrated bull. They apparently are stronger than bulls and thus used for traction tasks

  • @jbirsner
    @jbirsner 10 місяців тому +1

    A favorite for years. Was dirt cheap at Latino butcher shops here in California but got "discovered" and is now pricey. Regardless, w all that collagen, a great dish w wonderful mouth feel.

    • @Petespans
      @Petespans  10 місяців тому +2

      It's amazing how certain foods become trendy and prices skyrocket! Still, the flavor and texture are worth it.

  • @decorumgun
    @decorumgun 29 днів тому

    I wish I could get a whole oxtail like that

  • @infotalisman3112
    @infotalisman3112 Рік тому +2

    Fantastic recipe Pete - will be visiting the local butcher this weekend for oxtails 🙏 Salut!

    • @Petespans
      @Petespans  Рік тому +1

      Always great to hear from you! Lovely to inspire a dish for the weekend. Cheers!

  • @pskully57
    @pskully57 14 днів тому

    I got two frozen oxtails that were given to me. I’m going to try this

  • @1jankie
    @1jankie Рік тому

    What a lovely spin on oxtail. Love it!!!!!!

  • @karlfrench8538
    @karlfrench8538 Рік тому +1

    Another great video. Are you using the 24cm or 28cm Staub braiser? Your link points to the 24cm, but this seems bigger.

  • @kevinbetancourt9033
    @kevinbetancourt9033 Місяць тому

    Doing this today 11/17/24. Thanks Pete!

  • @uncledad711
    @uncledad711 Рік тому +1

    another amazing recipe thanks man! only yt channel I comment on lol

  • @thedrunkgriller1874
    @thedrunkgriller1874 Рік тому +1

    Impecable

    • @Petespans
      @Petespans  Рік тому

      Gracias! Can we expect any drunken videos?

  • @famousseamus17
    @famousseamus17 5 місяців тому

    Making this tomorrow!
    It's not a problem for me, but you might consider having the weight of oxtails after trimming and such. In the US, we never see oxtails whole like that. They are already cut up and shrink wrapped. Some people may have a struggle with determining how much to buy.
    I may add a splash of oloroso sherry also.

  • @robking4437
    @robking4437 Рік тому +2

    That looked really yummy....ox tail easy to get here but not as big as the one you cooked...question when you trimmed the fat(lard) off the tail couldnt you have used that to braise the meat and veg instead of the usual EVOO

    • @Petespans
      @Petespans  Рік тому +1

      Now you mention it! Too late to redo the video 😒
      Nice to hear from you Rob.

  • @Biloxiblues77
    @Biloxiblues77 7 місяців тому

    Love the Stove!

  • @louie7783
    @louie7783 7 місяців тому

    Looks great going to try this recipe tomorrow

  • @anonanon7235
    @anonanon7235 9 місяців тому

    I like your cooking style and narration, subbed and liked!~

  • @buenjosefandrade812
    @buenjosefandrade812 Рік тому

    Thanks! Will definitely give this a try

  • @spencerpark1459
    @spencerpark1459 Рік тому

    Love it! Only thing I did different was adding in dried tomatoes to give it a smoky flavor

  • @lordaragorn001
    @lordaragorn001 Рік тому +1

    great videos, do you plan on exploring other mediterranean cuisine ?

    • @Petespans
      @Petespans  Рік тому +3

      Hi! Thanks for your kind comment. gonna be hitting Portugal soon. A spot of Northern Italy in the winter. Praying for eternal life to cover everything....

    • @lordaragorn001
      @lordaragorn001 Рік тому

      @@Petespans i honestly feel like the italian/french cuisines are over-covered so to speak.
      I watch your spanish and portuguese recipes because theyre simple, unique,not too saturated in terms of coverage and you follow native recipes with no fooling around
      I think greek cuisine and especially north african cuisine deserve some more love
      All the focaccias, aglio e olio, coq au vin are having their stardom but a lot of humble and delicious dishes around the mediterranean deserve an introduction to the eyes of the world.

    • @Petespans
      @Petespans  Рік тому +1

      @@lordaragorn001 I hear you! Morocco, now there's an idea!!

    • @lordaragorn001
      @lordaragorn001 Рік тому +1

      @@Petespans there are mainly two culinary schools in north africa, moroccan and tunisian being its two extremes and the 3 other countries are a mix of both ,on a spectrum so to speak.
      Moroccan cuisine relies more on the eastern flavour profile,e.g ( use of ginger,cinnamon,nutmeg ,pickled lemons,the mixing of sweet and spicy etc)
      The tunisian school is a simpler style of cooking with am emphasis on spicier foods ( chilli, tomato paste,harissa, cumin) more "a bit of everything' type of cuisine, it resembles sicilian cuisine and andalusian cuisine in quite a lot of aspects

  • @wiardengeman
    @wiardengeman Рік тому +1

    The English translation of "os" is "steer." A steer is a male bovine (typically a cow) that has been castrated, usually at a young age, to reduce aggressive behavior and improve the quality of the meat.

  • @iwanttotelltheworld1564
    @iwanttotelltheworld1564 Рік тому +1

    Hi Pete.
    I did respond to the "Short" video several days ago telling you that it was there one minute, and gone the next... this went on for a few hours. I even emailed you telling you about it. However, I think there is something wrong with my UA-cam account and my messages are not being seen by many channels that I subscribe to!!!
    BTW, the recipe is FAB, as usual, and thanks for posting it. Keep well you and yours. 🙏🙏🙏🙏

    • @Petespans
      @Petespans  Рік тому +1

      Oh... I think it was because I removed it immediately because of some mistake I had to correct. Many thanks!
      I must have missed your email, but appreciate your concern.
      So kind of you to give such an encouraging comment. Enjoy!

    • @iwanttotelltheworld1564
      @iwanttotelltheworld1564 Рік тому +1

      @@Petespans Appreciated the quick response that shows that only certain channels are not seeing my comments. All a bit weird nowadays eh! Love to watch your adventures and your skills. I share them wildly with contacts in hope that you'll have a "Pete's Pan's" YT army some day... You deserve it for what you bring to the table, literally. Keep well. 🙏🙏🙏🙏

    • @Petespans
      @Petespans  Рік тому +1

      Bless you amigo/a. Will soldier on come what may!

  • @richardcassidy7331
    @richardcassidy7331 6 місяців тому +1

    Trying this now and rewatched the video to check I have everything… oops forgot the cloves 😂

  • @slackjaw9963
    @slackjaw9963 Рік тому

    An oak is a bull How much did you pay per pound there? I made this recipe last week after watching your short clip thanks

    • @Petespans
      @Petespans  Рік тому

      ox?

    • @Petespans
      @Petespans  Рік тому

      I believe an ox is a castrated bull, used for working and pulling ...

  • @tedmac8049
    @tedmac8049 9 місяців тому

  • @ramg2112
    @ramg2112 Рік тому +2

    If only the Olivers, Contaldos and Ramseys out there had half the authenticity...

    • @Petespans
      @Petespans  Рік тому +1

      Permission to quote you in my next video? .... but they are not really in the authenticity movement.
      Lovely to hear from you again :)

    • @ramg2112
      @ramg2112 Рік тому +1

      ​@@Petespans Sure! No need to ask... Likewise!

  • @Lughnerson
    @Lughnerson 6 місяців тому

    Who is Jess? Why is he wearing those red sunglasses indoors near the end of the video?

  • @andybryson3887
    @andybryson3887 Рік тому +1

    Like button not available

  • @kueblersnavyinc
    @kueblersnavyinc Рік тому +3

    Noooo. Render the fat and use that instead of the olive oil to sear the ox tail meat and sweat the veggies....

    • @Petespans
      @Petespans  Рік тому +1

      Don't kill the messenger... but I quite agree