If not, leave it on low heat until it does. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic. Add the red wine and the meat, cook over medium-high heat, with the pot uncovered, for 10 minutes. P. S. I ended up with about 4 tails for the same amount of veg and this was easily enough for 6/7 people. At this stage you'll probably need to add water to cover all of the oxtail - this is important so that the oxtail cooks properly. So what does our oxtail stew recipe and the other hearty dishes have in common besides big earthy flavours? Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread. When you buy the meat, ask for it to be cut into pieces so you save a step, otherwise cut it into large cubes with a sharp knife. But Ive decided to share her classic version, which has kept me warm on many occasions. Check the sauce for seasoning; you may need to add some salt at this stage. If not, leave it on low heat until it does. It makes a big main course for 2 people. Strain the sauce through a sieve (it doesn't have to be too fine) and pour it over the meat. Add the onions, tomatoes, celery, carrot and garlic and cook over moderately high heat until just starting to brown, about 15 minutes. When hot add the oxtail and brown the pieces all over. Add the red wine and the oxtail, cook over medium-high heat, with the pot uncovered, for 10 minutes. Repeat with the remaining oxtail pieces. Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. In a large enameled cast-iron casserole, heat the olive oil over moderately high heat. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. However, a common disadvantage is that in all homes it is customary to eat the typical chicken or beef stew, and there comes a point where you get tired of always eating the same thing. Ive added a little Smoked Paprika instead of Ginger (because I havent got any). I was hooked on this comforting stew! He has written over 25 cookery books, a memoir and made over 30 programmes including 12 cookery series. I think my favorite book right now would be The Virginia Housewife, by Mary Randolph. Angela Navarro Moussaka Crockpot Hommus Tandoori Masala Dinner The Fresh Paleo Gluten Free Dairy Free Cookies Et Biscuits Red wine with fish? She did it in a pressure cooker and it was great. We know the butcher in Chinatown that you mean! - unless called for in significant quantity. Spanish bull tail stew is one of the most delicious winter dishes you can make. iowa total care number rick stein's spanish oxtail stew. troy's burgers menu la puente; michael desantis baseball; poshmark replica warning 0533 929 10 81; velocloud 3810 datasheet info@reklamcnr.com; mesa de dulces para 40 personas caner@reklamcnr.com; meltwater class action lawsuit reklamcnr20@gmail.com; . Add the bull tail back to the pan and cover with the wine and stock. Its interesting how many slow cooked dishes have risen above their station and become regional specialties. By the 19th century, the Spanish oxtail stew became a staple recipe in Andalusian houses, in part thanks to the rise of the bullfighting world and those who represented it. Regardless of the reasons behind packing your bags and needing to find the . Rabo de toro is a Spanish oxtail stew that is slow cooked for delicious fall-off-the-bone meat that is infused with red wine, garlic, and thyme aromas. Thank you for sharing! Strain the sauce into a large bowl, pressing on the solids. These are shown in the photograph but not in the receipe. Even since Ive posted Ive had locals telling me that sometimes they do eat it the same night and some *insist* on using Oloroso sherry and not a red wine. Youll also find it served over delicious mashed potatoes (like my Manchego mashed potatoes). I miss the amazing aroma of ox tail simmering. Gratefully, Paulina, Things Youll Need for Spanish Oxtail Stew, How to Make Spanish Oxtail Stew Step by Step Guide. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. Its a great dish. Gently reheat the stew over moderate heat. Note that eating out in Jerez they would probably give you 1.5kgs worth on a plate if you ordered it as a main course! In his most recent series French Odyssey, he also . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Subscribe for free weekly recipes and you'll get a copy of Spanish Cooking Essentials checklist! Working in 3 batches, brown the oxtails for 7 to 10 minutes, turning occasionally. Hello, I made this last night (for dinner today) and it looks great. I followed it exactly with the addition of sauted mushrooms to the pured sauce cuz the one in Madrid had it. One of the great delights of Basque food are 'pinxos'; huge tapas portions. Whats one technique everyone should know? luke kornet shoe size; Mmmmm, I LOVE bull tail!! Yes, that means the whole bottle. Ill bet you really impressed the in laws! Cover the Dutch oven, lower the heat and simmer the stew for 4 hours over low heat. Wheres the full recipe - why can I only see the ingredients? Cheers, And so sorry to hear about the robbery, how awful! rick stein's spanish oxtail stew. Remove the meat from the pan and set aside. You can pass it through a blender or the food mill if you want it to be lighter and without chunks of vegetables. If you buy via them, Ill earn a small commission which helps me to keep this blog running. We are 4 greedies in this house! Cook for about 5 minutes until the onion has softened. Sear the meat in the hot oil in batchesuntil each piece is browned (30 seconds each side). Add a dash of sherry and scrape the browned bits of meat off the bottom of the pan as the sherry evaporates. In this two-part episode, Rick heads for the little known region of Extramadura - its famous for pimenton and Spains most celebrated ham Iberico. Add the oxtail and some of the sauce. Cover the pan and leave to simmer on a low heat for 15-20 minutes until the potatoes are tender. This is a rich, hearty dish so its perfect paired with a very full-bodied wine. In the pan's oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes. In 1975, Rick co-founded The Seafood Restaurant with Jill Stein. Jerry Because this is such a rich dish, I would recommend pairing a crisp salad or green vegetable with it on the side. ASSEMBLED IN SOUTH-EAST-ASIA. Buf bourguignon from Burgundy in France, osso bucco from northern Italy, tajine from Morocco, and beef rendang from Indonesia are all examples of dishes that began quite humbly and developed into taste sensations as did this rabo de toro oxtail stew. --- Watch Rick Stein's Spain8.30am Wednesdays on SBS Food, with episodes available at SBS On Demand after they air. Unlike other southern style oxtails, the recipes for oxtails stew always call for a slow cooking process at a low temperature, since this is the best way to ensure that the oxtail will be tender. Add a dash of sherry and scrape the browned bits of meat off the bottom of the pan as the sherry evaporates. Spanish bull tail stew (also known as rabo de toro estofado or oxtail stew) is one ofSpains most typical dishes. Season the pieces of meat with salt, pepper and coat them in flour. In a large enameled cast-iron casserole, heat the olive oil over moderately high heat. The Spanish oxtail stew is without a doubt the best oxtail recipe because you can make as many substitutions with the ingredients as you like, and the result will still be great. As a chef his speciality is seafood, but with his series Food Heroes, Rick has shown that he's equally passionate about the best of British produce whatever its provenance. or two one for the pot and one for the chef! In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking). Place the crumbled feta in a bowl, add the Greek yoghurt and stir in gently. When it's ready, remove the oxtail pieces from the sauce and place them in a well-sealed container ready for the fridge. T. Just made this for the first time. It should be falling off the bone! One of my favorite salads is ensalada rusa and I make sure I serve it whenever I have guests. Have a look at our Google Story here. Trim off as much excess fat as possible. At this stage you'll probably need to add water to cover all of the oxtail - this is important so that the oxtail cooks properly. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston. How to Celebrate Semana Santa in Spain [Locals Guide]. Rick Stein is a British chef, restaurateur, cookery book author and television presenter. Add some salt and pepper while its cooking, not before. Return the sauce to the casserole and bring to a boil, then simmer for about 10 minutes, until slightly thickened. When you do serve this dish, serve with potatoes or rice. Cook for a few minutes more. Trim off as much excess fat as possible. Pictured is actually my mother-in-laws recipe! Add the leeks, bay leaves and thyme to the pan and saut for another 10 minutes, stirring regularly. Cook this for 15 minutes or so, adding some more of the sauce as you go. Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid. With a completely clear frontal view towards the sea, a quiet area 5 minutes from the southern highway. I served with rice, but will try potatoes next time. As well as another recipe for oxtails, you can freeze it for up to 15 days, but make sure to let it thaw overnight before consuming it. In this two-part episode, Rick learns all about them in a crowded bar in San Sebastian. A plancha is all you need! You could use other white fish like Pollock, Coley and Whiting. Your email address will not be published. DESIGNED IN APARTMENT RENTALS, HOTELS AND RESORTS AROUND THE WORLD BY GRANTOURISMO MEDIA. Spanish bull tail stew (also known as rabo de toro estofado or oxtail stew) is one of Spain's most typical dishes. DICE Dental International Congress and Exhibition. You may need to add extra oil if the pan looks dry at any point during the browning step. Cook this for 15 minutes or so, adding some more of the sauce as you go. Still, never mind, it was cooked for hours and hours so not as bad as I thought it might be! Where to Eat in Seville in 2023: Ultimate Food Guide, Where to Eat in Barcelona in 2023 Ultimate Food Guide, Where to Eat in Madrid in 2023: The Ultimate Food Guide, An Insiders Guide to Where to Stay in Madrid in 2023 Best Hotels & Neighborhoods, Spanish Bull Tail Stew (Rabo de Toro Recipe). Then add the oxtail back to the pot and cover with the red wine and stock. Return the oxtails to the casserole. Lets dive in and explore Southern Spains outdoors, Spanish recipes, and culture con pasin! You can let it cool to room temperature and store it in the fridge for up to 5 days. 2 garlic cloves, finely chopped1 lemon, zest and juiceA good handful of flat-leaf parsley, roughly chopped3 tablespoons olive oil1 onion, finely sliced250g new potatoes (or floury potatoes), cut into 2cm chunks1 heaped teaspoon paprikaPinch cayenne pepper400g can chopped tomatoes1 fish stock cube200g raw king prawns1 x 410g can chickpeas, rinsed and drained500g skinless hake fish fillets. So rich and so worth the time to make it over two days. Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, recipes, and inspiration. Cook until the meat is warmed through and then add the tomato paste and some more of the sauce. If you dont have enough sauce for a nice pool around the oxtail when you serve, you may regret it it should be delicious! Provided by Nita Ragoonanan Categories Main Course Time 5h30m Number Of Ingredients 15 Ingredients Steps: Allow the pieces of meat to rest at room temperature for 30 minutes before cooking. Brown for 10 minutes, stirring regularly. Yes, that means the whole bottle. Nothing could be easier. Season with salt. Stir through the prawns and chickpeas, then lay the fish so it half immersed in the stew. In the pan's oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes. As a chef his speciality is seafood, but with his series Food Heroes, Rick has shown that he's equally passionate about the best of British produce whatever its provenance. Add the pieces of oxtail. Add 8 cups of water along with the bay leaf and peppercorns. Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce. Strain the sauce into a large bowl, pressing on the solids. Put the flour in a freezer bag and season well with salt and pepper. I couldnt find Rioja the first time I made it, used a Cabernet Sauvignon. Had this in a restaurant on our last night Madrid and wanted to recreate when I got home. Brown the meat on all sides. Both dishes require the meat to be browned, a mirepoix (a mix of diced onions, celery and carrots) to be sauted, and the two to be combined. Later, I learned my mother-in-law, Antonia, made an excellent version. You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat. Season the oxtails with salt. Benefits from the addition of shallots. 9 Oxtail and Red Wine Stew. Oxtail with chorizo and Rioja I saw this dish being prepared in an episode of Rick Stein's recent, excellent tv series on Spain and its cuisine, though I had read the recipe in my copy of Casa Moro: The Second Moro Cookbook by Sam and Sam Clark, and thought I would like to make it. Return the sauce to the casserole and bring to a boil, then simmer for about 10 minutes, until slightly thickened. While cooking oxtails can be time consuming, it is so worth the time! The meat melted in your mouth. YUM!!! If you click through and purchase something, we may earn a commission at no extra cost to you. Still looking for Christmas cooking inspo? Stir every so often so they dont burn or stick but a little caramelization is wonderful for flavor. I hope you tried making this recipe? Ive also been making a big push for it over the past yearI truly believe everyone in America will know how to make paella within the next 50 years, and will cook paella like they now do barbecue on the 4th of July. Then wine and tomato paste are to be added. After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew. Add the chopped leek, bay leaves and sprigs of thyme to the pan and fry the vegetables for another 10 minutes. Your Oxtail Soup sounds delicious, and how wonderful that you actually have the time and ability to make it while traveling. Required fields are marked *. Remove and set them aside. I live in the U.K. And since I moved here I learnt how to make a lot of dishes that I otherwise would have taken for granted while I was in Spain (as a young woman you just dont make croquetas, theyre fine in the bar round the corner), and this oxtail recipe is super easy to make and it really feels like a quick trip to Seville as it couldnt be more authentic. Skim the fat from the top of the stew. Cover the pan and cook for a further 10 minutes. You'll get a copy of my Spanish Cooking Essentials checklist when you do! Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread. Rick Stein's Spain: With Rick Stein, Jos Pizarro, Maria Jose Sevilla. Lastly the wine! Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. This Rabo de Toro Oxtail Stew recipe from Jerez in Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. Serve the Spanish oxtail stew, pouring the sauce on top. It is worth the effort. If it is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice). Most people will know that a toro is a bull, and, well, an ox is a bull with its privileges removed, so to speak. Thanks for letting me know the results! Add the oxtail and some of the sauce. Skimming off the fat is a must. Cook this for 15 minutes or so, adding some more of the sauce as you go. Season with salt. After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew. This is our second recipe from Rick Steins Spain and another success. Cook over medium-high heat, uncovered, for 10 minutes. Sign up with your email address to receive free weekly recipes. Nevertheless, it was wonderful, and even my wife, very reluctant to even taste it, admitted that it was very, very good. Thanks for your comment! In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. If you want to make a version in a pressure cooker, just half the time and test to make sure the oxtail is fall-apart cooked. As an Amazon Affiliate, I earn from qualifying purchases. Add the remaining oil, garlic, paprika and cayenne pepper. Otherwise a great dish. Like any great stew, it will taste better the day after you make it! Stir in the wine and sherry, bring to a boil and cook for 10 minutes. Would love to hear your verdict. la plancha is the perfect way to cook for a crowd. Serve the meat pouring the sauce on top. ), 2 cloves garlic (crushed - but not with one of those stupid garlic crushers), Bunch of parsley - stems chopped into small pieces up to the leaves, tsp hot paprika or dried red chilli flakes, 4 tomatoes (, ripe, peeled, seeded and crushed). When it's ready, remove the oxtail pieces from the sauce and place them in a well-sealed container ready for the fridge. Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours. Drink the sherry if you want a tipple. On day two, heat the olive oil over a medium heat in a large saucepan and add the onion and carrot, cooking until they have colour. Gently reheat the stew over moderate heat. Bring to a decent simmer and reduce the heat to low. Add the Rioja. Remove and set them aside. ALL MEDIA COPYRIGHT 20092023 GRANTOURISMO | ALL RIGHTS RESERVED. 0. rick stein's spanish oxtail stew. Canary Islands (Spain) Distance Chart (Distance Table): For your quick reference, below is a Distance Chart or Distance Table of distances between some of the major cities in Canary Islands (Spain). Add the red wine, stir well and add the reserved meat. That is why this recipe has so many, but you can add more if you like. Maybe you need flights from Valencia to Rosario to attend your cousin's wedding, to pitch a business idea to your boss, or perhaps simply to treat yourself to a mini vacation. Many bars surrounding the Plaza de Toros (the bullring) in Madrid serve braised bull tail, although they are no longer able to use the tail of the just killed bull. And for the perfect dinner party, you can also prepare some Spanish desserts such as the famous Churros with hot chocolate, or the delicious Leche Frita. Just Now Share-recipes.net Get All . You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat. Brown for 5 minutes and add the bell pepper and carrots. Season with salt and let the vegetables cook for 15 minutes. Season with salt and let the vegetables cook for 15 minutes. Traditionally made after the bull fights, this dish spread throughout the rest of Spain, and is especially popular in Madrid where bull fights are still popular among fans. F&W Star Chef See All F&W Chef Superstars Superstar Spanish chef Jos Andrs tells Food & Wine about his passion for paella, cooking la planchaand why chopsticks are the perfect kitchen tool. To serve something hot la minute, you have to be in the kitchen controlling the oven or the fire. Cheers It has all the right components: You cook it outside like you do for barbecue, but at the next level of sophistication. When it's cooled, refrigerate overnight. Heat 2 tablespoons of oil in a large pan. Episodes Recipes. Add the onions, tomatoes, celery, carrot and garlic and cook over moderately high heat until just starting to brown, about 15 minutes. Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours. Her rabo de toro recipe changes slightly each time, depending on the wine she might have open, and sometimes shell add pearl onions to the dish as well (a great idea!). Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. This is a great dish to prepare the day before as the flavours actually intensify overnight and, although its a relatively simple dish to make, the prep takes quite a while. Steps 3-4: Once browned, remove the oxtail and let it rest on a plate. Transfer the oxtails to a large plate. Season the oxtails with salt. It was served next to a heap of french fries and the plate was covered in a thick brown gravy. The rule is usually about 1lb. I had the dish a couple of years ago in Spain and forgot about it till I saw your recipe looks great. Fortunately, the Spanish Oxtail Stew is the answer if you are looking to expand your winter cookbook and give the classic stew a twist. Goat Cheese, Apricot, and Sage Stuffed Chicken Breasts, Creamy Lobster Bacon Spinach Quiche Recipe (4.3/5), Classic English Salad Cream Oil Free Salad Dressing, Grilled Coconut Shrimp Kabobs With Island Salsa, 1 kilo of oxtail - it usually comes sliced through the bone in 5cm/2in pieces, A dash of sherry (or two - one for the pot and one for the chef! ecu college of health and human performance dean's list; d3 lacrosse showcase 2021; flash mort acteur; jordan craig and tristan thompson. Lets dive in and explore Southern Spains outdoors, food and culture con pasin! Ingredients 3 tablespoons olive oil 4 pounds beef oxtail, cut into pieces 2 onions, chopped 1 tablespoon minced garlic 2 green bell pepper, chopped 4 cups dry white wine 1 cup beef broth 1 (1 ounce) square unsweetened chocolate 3 bay leaves teaspoon salt 2 tablespoons paprika 2 carrots, thickly sliced Directions Preheat the oven to 150C/130C Fan/Gas 2. More likely its oxtail or cow tail, but without going into the differences between all of these animals, lets just agree that it is nearly always delicious! Visit Southern Spain is supported by you, dear reader. Add some salt and pepper while it's cooking, not before. Spanish bull tail stew ( rabo de toro estofado) is one of Spain's most typical stews dating back to Roman times. Mini Bio (1) Rick Stein is one of England's most recognisable chefs, a restaurateur and a hugely popular television presenter. Oh, the star rating do not seem to work, i mean to give it all the stars lol, Hi. You could serve a Spanish Rioja or Ribera del Duero, or even a Toro or more modern Andalusian red wine. Watch out for the show and tell! (Likely because we have many Latino immigrants who fully appreciate rabo de toro.). Update note: This recipe was originally published on January 22, 2013 and was republished with new photos and information on November 18, 2020. Spain. It was amazingly delicious and I was already thinking of finding a recipe so I can make my own when I get back home. I will prepare them again sometime for more friends and family to taste. Add the olive oil, chilli flakes and pured red , Posted in Food, Oxtail, Spanish, Wine of the Week, tagged Cooking, Food, Oxtail, Pamplona, Rick Stein, Spanish, Stew, Wine suggestion on 5 October 2011| 4 Comments Perfect as the nights close in and the seasons change. I love oxtail. Place the meat back in the pot with the sauce already prepared until serving time. It looks delicious and Ill try not to eat it all at on the first night! Here is my favorite Spanish rabo de toro recipe, based on Antonias signature rabo de toro. I always shopped there when we lived in Sydney and theres that awesome fresh fish vendor next door. T, Lovely rich, indulgent stew perfect on this miserable day, Thank you Robert, great to heat it! Mainly their slow cooking and by this we mean many hours of slow cooking and often an overnight stay in the fridge to let the flavours come together. Yum, Your email address will not be published. This recipe is wonderful! Add the lemon juice and let it sizzle for several seconds, and then add the tomatoes, crumble in the stock cube and half a can of water. Several people told me that 1.5kg can serve four and you can leave all the other amounts of ingredients the same. by Rick Stein. Really looking forward to gaming this recipe. You can do grilled cheese sandwiches la plancha, a quick omelet la plancha, you can even open oysters or clams la plancha with hardly any need for oil. Heat 6 tablespoons of extra virgin olive oil in a large skillet over medium heat. ), but I always make a simple salad, sauted spinach, or roasted asparagus. Cook them for 5 minutes and add the diced pepper and carrots. In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking). Brown for 5 minutes and add the bell pepper and carrots. The recipe recommends using this book's recipe for "Beef stock". Next, add the carrots, bay leaves, ginger, and cloves and saute for one minute. I left it to sit overnight and the next day I skimmed off the excess oil (Loads!) Check the sauce for seasoning; you may need to add some salt at this stage. Tenerife (El Rosario) - The current image, detailed weather forecast for the next days and comments. They are actually pearl onions, and the picture is my mother-in-laws version. A plancha is just a hot flat surface. For example, you can go for a more classic serving way and serve the Spanish oxtail stew with potatoes. After the mix starts to colour, add the garlic, parsley stems, the peppercorns, the sweet paprika and hot paprika or dried red chilli flakes, and then, after a couple of minutes, the oxtail. Remove all but 2 tablespoons of fat from the casserole. Tag@visit.southernspainon Instagram and hashtag it #visitsouthernspain. Always check the publication for a full list of ingredients. Your email address will not be published. ), 2 cloves garlic (crushed - but not with one of those stupid garlic crushers), Bunch of parsley - stems chopped into small pieces up to the leaves, tsp hot paprika or dried red chilli flakes. When googling I now see different recipes with either or do you have any experience with that? It used to be a cheap cut of meat, but nowadays can be quite expensive. Spanish bull tail stew (found on most menus as rabo de toro estofado) is one of Spains most typical stews. Add a dash of sherry and scrape the browned bits of meat off the bottom of the pan as the sherry evaporates. I havent made it in a long time. More and more, my paella. Bring to a decent simmer and reduce the heat to low. Peel the tomatoes and then add them to the sauce in small pieces. Once it is hot, add the oxtail pieces. And if you love a good old-fashioned traditional stew, do check out our collection of our best stew recipes for more hearty winter warmers. and this recipe is fabulous! Oops. Dont try to do more than one hot dish. I discovered ox tail when I was a starving college student. Check o, If youre still looking for food inspo for Chris, If you havent visited our site in a while, I sh, This crab omelette is a decadent eggs dish that, Im late to share this, but a few days ago Angko, Our soy ginger chicken recipe will make you sticky, Who can guess the ingredients and what were mak, My Vietnamese-ish meatballs and rice noodles recip, It is pure coincidence that Peppers eye colour, Local Knowledge: Richard Graham from Sydney, Best Cooking Classes in the World, All Tried and Tested, Monday Memories: Photographing Tet Celebrations in Hoi An. Cuisine Spanish Servings 4 people Ingredients Oxtail 1 kilogram sliced oxtail salt pepper 2 tablespoons flour cup olive oil Stew 1 large onion - peeled and chopped 6 cloves garlic - peeled and smashed 2 bay leaves 5 cloves 2 bell peppers - deseeded and diced 1 carrot - peeled and diced cup sliced leeks 2 cup red wine 2 cups diced tomatoes