Rabo de Toro Tradicional Andaluz, Receta Fácil y Deliciosa Paso a Paso.

Traditional Andalusian Oxtail, Easy and Delicious Recipe, Step by Step. Today I'll show you how to prepare a traditional oxtail with an extra tender, juicy result and a perfect sauce. In this recipe, you'll see a very important technique: coating the oxtail in flour before searing it, a key step that improves both the texture and the final sauce of the stew. 🔍 Why coat the oxtail in flour before searing it? Coating it in flour has a very important technical and culinary function: • It promotes a better Maillard reaction, achieving a more intense browning and a deeper flavor when searing the meat. • The flour acts as a protective barrier, helping to keep the meat's internal juices inside during searing. • It naturally thickens the sauce during slow cooking, achieving a silkier texture without the need to add any additional thickeners. ❗ Why should you NOT add salt at this stage? It's important not to salt the meat before coating it in flour, for technical reasons: • Salt draws moisture from the surface of the meat. • If the meat releases water, the flour becomes too wet and instead of searing and browning, it cooks, hindering the Maillard reaction. • The result would be a poor sear, with less flavor and a less firm texture. That's why the salt is added afterward, once the meat has been properly seared. Ingredients: -2 oxtails (from mature beef) 🐮 -6 cloves of garlic 🧄 -3 carrots 🥕 -2 leeks -4 bay leaves 🪶 -3 red onions 🧅 -2 red bell peppers 🫑 -2 large grated tomatoes 🍅 -600ml - 1 liter of red wine 🍷 1 liter of bone broth 🦴 Water 💦 Extra virgin olive oil 🫒 Salt 🧂 Pepper to taste. #carnesyfuegos #homemade #fypyoutube #foryou #viralvideo #fypage #viralvideos #miguelcadiz #pastry #stews