Rabo de Toro (Adapted):
This is traditionally an oxtail stew and in this case, I have adapted it and made it into a beef stew. This is to all Spanish people around the world, please forgive me for slaughtering a perfectly good recipe. But it was tasty nonetheless.
- About 3-4 pounds of beef steak
- 3 carrots, sliced
- 1 large sweet onion, diced
- 1 red pepper, diced
- 2-3 ripe tomatoes, diced
- 4 cloves of garlic, minced
- 2 cups of beef stock
- 3 cups of red wine
- 2 bay leafs
- 2 cloves
- 1 teaspoon ground ginger
- 2 tbsp curry powder.
- Flour (to coat the meat)
- Olive oil
- Season the beef with salt and pepper.
- In a pressure cooker, heat a splash of olive oil to a medium high heat. Lightly dust the beef with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side
- Add the rest of the ingredients into the cooker. Cover with the wine and stock.
- Cover the lid and pressure cook for 5 whistles.
- Serve with the sauce and homemade garlic bread.