Rabo de toro – hrnhntpata
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The result of 6 hours of simmering the h&a;nhänhännistä is a delicious and tasty treat.auml;ikäikäiseväiseväiseväs magnificent häränhäntäpata or Rabo de toro. It’s Spanish country cooking at its best.
Ingredients for 8 people
8 pieces of meaty meat 3 carrots 1 large onion 5 cloves of garlic 3 bay leaves 1 bunch of tomato paste 5-7 dl red wine; 5 dl lihalient 4 tbsp balsamic 4 tbsp olive oil 1 tsp sugar 1 tbsp dry thyme salts peppers
Prepare the chops; trim off the excess fat. Any membranes are difficult to remove but they are cut off with a knife and will melt during cooking. Put the onions in a large clay pot.
Peel the onion, chop it and fry it in a pan until it is brown and very sweet. Pour the onions into the pot. Peel and chop the carrots and add them to the pot. Put all the ingredients except the tomatoes in the pot and add the wine so that all the ingredients are covered. Cover with foil and chill for a night.
Remove the casserole to room temperature an hour before baking. Oven to 175C. Bake the rabo de toro for the first couple of hours with foil or a lid on, leaving the meat to cook while the wine evaporates and the exposed meat may dry out. When the cooking is well underway, stir in the tomato paste. Cover with foil or a lid, place in the oven at 150C and bake for 3-4 hours.
Rabo de toro is ready when the meat is really tender and can be removed from the bones with a fork.
The meat is ready when it is really tender and can be removed from the bones with a fork.
