Welcome to one of those recipes that are done over low heat to heat the body on cold days! Toro's tail is an almost lean meat that added to red wine do the perfect, tender and tasty couple. This dish is also called the tail of Toro Cordobés due to its origin in the city of Córdoba, in Andalusia, Spain as well as the Salmorejo Cordobés so it has nothing to do with the Argentine province.
Before moving to the whole history, curiosities and info of this delicious recipe of bull tail to red wine , it is worth clarifying that although it is one of the most emblematic dishes of the Andalusian and Spanish gastronomy in general and can be found in many restaurants and homes throughout the country.
Detail for when they travel through beautiful Spain. Now, let's go to ours.
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About the bull tail recipe
The toro -wine tail recipe is as Spanish as bullfights
As formerly, bullfighting was in full swing and the bull of Lidia was a fundamental part of Andalusian culture and tradition it is believed that the origin is in these events. It is said that, in the big bullfighting, several bulls were sacrificed and all the meat was used to feed the multitude of people who came to witness the shows.
Toro's tail, which was considered a less noble part of the animal, cooked in stew and stewed to make it more tender and tasty. That is where the recipe of the toro tail to red wine appears as a way to make the most of the bull meat and create a tasty and nutritious dish.
The documented history of the Toro Cordobés tail dates back to the early twentieth century , when it became one of the most popular dishes of local gastronomy. According to some sources, the recipe was created by the women of the bullfighters of the time who were looking for a way to make the most of the bull meat after the runs.
Toro's tail in history
Marcus Gavius Apicius was a gastronomous and Roman writer who lived in the 1st century DC is known for his work "of Re cochinaries" (about the kitchen), considered one of the first culinary works in history.
In his work, Apicius includes a recipe that could be considered as a precursor to the toro tail to red wine . In it, it describes how to cook the bull tail in a stew with honey, wine and several spices.
The toro tail in sauce, a variant of the recipe to take into account
The toro tail in sauce is a variant of the toro tail to red wine , in which a sauce is prepared with the juices and ingredients of the stew.
- That is, it follows basically the same recipe as for the tail of toro to red wine, but once the meat is cooked and tender, it is removed from the broth and separates from the bones.
- Then, the broth sneaks to eliminate impurities and put back over medium heat to reduce and thicken it.
- Once the salsa has the desired consistency, the bull tail meat is added and cooked over low heat for a few minutes to be well permeated by the sauce.
The result is a dish with a thick sauce and full of flavor, which is served hot accompanied by crispy fries or mashed potatoes . This dish is very popular in Andalusia, where it is usually served in bars and restaurants as a lid or as a main dish.
6 data you didn't know about the toro tail to red wine
- Humble origin : although today it is a dish considered gourmet, this recipe originated as a way to take advantage of a less noble part of the animal and make it more tasty and tender.
- Regional variety: Although the basic recipe is similar throughout Spain, each region has its own variant, with its own ingredients and spices that give it a characteristic flavor.
- Slow kitchen: The toro tail of red wine is a dish that requires time and patience to cook properly. The meat must be slowly cooked over low heat so that it is tender and juicy.
- Quality red wine: red wine is one of the key ingredients of this preparation and it is recommended to use a quality wine to give an intense and characteristic flavor to the dish.
- Traditional accompaniment : It is usually served with french fries or mashed potatoes, although it can also be served with rice or bread to wet in the sauce.
- Freezing: Due to the long cooking required by the toro tail to red wine, it is a dish that lends itself well to freezing, which makes it a practical option to save and serve on another occasion.
Toro tail recipe stoofed to red wine in the original style
The original recipe of the Cordoba Toro tail was cooked in an iron pot over low heat , using ingredients such as onion, carrot, garlic, laurel, tomato and pepper, in addition to red wine from the Montilla-Moriles region. The meat cooked for several hours until it was very tender and juicy.
Over time, the recipe was modernized, perfecting and adapting to local tastes, incorporating new spices and ingredients.
That is to say that this recipe that they will see below is "style" but can use their usual pots and even the Express is also a good tool for this type of stews.
- Yield : 4 portions
- Preparation time : 3 hours 30 minutes
Ingredients of the toro tail stewed to red wine
- 1.5 kg of bull tail
- 1 large onion
- 4 garlic cloves
- 2 Carrots
- 2 celery branches
- 1 green pepper
- 1 red pepper
- 4 medium tomatoes
- 1 liter of red wine
- 1 liter of meat broth
- 2 bay leaves
- 2 Tomillo twigs
- Olive oil necessary quantity
- Salt and black pepper
How to make toro toro tail
- Wash the bull tail wells well and dry them with kitchen paper. Season with salt and black pepper.
- Heat a little olive oil in a large saucepan and brown the bull tail pieces over medium-high heat. Remove and book.
- In the same saucepan, add the chopped onion, chopped garlic, sliced carrots, celery in pieces and strips peppers. Sauté the vegetables for about 10 minutes, until they are tender.
- Add the tomato cut into cubes and aromatic herbs (laurel and thyme). Stir well and cook for a few more minutes.
- Throw the red wine and let it reduce a little for about 5 minutes.
- Add the meat broth and put the bull tail pieces in the saucepan. Cover with the sauce and let cook over low heat for 2 hours, until the meat is tender and detaches from the bone.
- Rectify salt and pepper if necessary and serve hot. Plaster accompanied by french fries or mashed potatoes.
