Foodie Thursday
An original mix of entertainment featuring live music and in-depth interviews.
Last on
More episodes
Previous
Next
Music Played
-
![]()
American Authors
Best Day Of My Life
- (CD Single).
- Def Jam.
- 001.
-
![]()
Bee Gees
I've Gotta Get A Message To You
- Bee Gees - Their Greatest Hits.
- Polydor.
-
![]()
Paul Carrack
Life's Too Short
- (CD Single).
- Carrack-UK.
- 001.
-
![]()
Chic
I Want Your Love
- Shades Of Soul (Various Artists).
- Global Television.
-
![]()
Caro Emerald
One Day
- (CD Single).
- Dramatico.
- 001.
-
![]()
Grandmaster Flash & The Furious Five
The Message
-
![]()
Emmylou Harris
I Still Miss Someone
-
![]()
Richard Hawley & Martin Simpson
Heartbreak Hotel (Live at the R2 Folk Awards 19/02/14)
-
![]()
Lorde
Team
- Pure Heroine.
- Universal.
- 6.
-
![]()
Pretenders
Message Of Love
- The Pretenders - The Singles.
- WEA.
-
![]()
Cliff Richard
We Don't Talk Anymore
- Cliff Richard - Private Collection.
- EMI.
-
![]()
Starship
We Built This City
- Now 1985 (Various Artists).
- Now.
- 1.
-
![]()
T. Rex
Telegram Sam
- The Greatest Hits Of 1972 (Various).
- Premier.
Rabo de Toro Con Rioja by Sam and Sam Clark from Casa Moro
Rabo de toro is something one sees quite a lot in Spain.听 Like many stews, it should be cooked the day before, if possible, as the flavours definitely improve with age.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
听
Serves 4-6
听
Ingredients
听
The Day Before
3 tbsp olive oil
1.5kg oxtail, sliced into 5cm chunks (Nigel also included a few pieces of beef skirt)
1 carrot, cut into chunks
1 onion, quartered
1 celery stick, cut into chunks
5 black peppercorns
2 bay leaves
4 sprigs fresh thyme
4 cloves
2 garlic cloves
1 bottle red Rioja
10 parsley stalks
sea salt & black pepper
听
On The Day of Eating
2 tbsp olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
120g chorizo, preferably cooking chorizo, cut into 1cm rounds
2 tbsp plain flour
1 tsp sweet paprika
录 tsp hot paprika or dried red chilli flakes (kirmizi biber)
录 tsp fennel seeds, ground
1-2 tbsp tomato pur茅e
听
Method
听
1.听 听The day before serving, heat the oil in a large saucepan over a medium to high heat.
2.听 听Season the oxtail pieces with salt & pepper & brown well on all sides 鈥� you will probably need to do this in two batches.
3.听 听Remove the oxtail from the pan & pour off the excess fat before adding the carrot, onion & celery.
4.听 听Fry for 5 mins until starting to colour, then add the aromatics (peppercorns, bay, thyme, cloves & garlic) & fry for 2 mins more.
5.听 听Return the oxtail to the pan, add the Rioja & parsley stalks, & cover with water.
6.听 听Bring to a gently simmer, reduce the heat to low & cook until tender 鈥� about 2hrs, or longer if necessary, adding water if the liquids boil down below the top of the meat.
7.听 听Season.听 The meat is ready when it can be easily pulled from the bone, but not so soft as to fall off of its own accord.
8.听 听Transfer the oxtail to a bowl or suitable container & strain the juices through a sieve over the meat.
9.听听听Cool & put in the fridge overnight.
10. On the day of eating remove, as much fat as possible from the chilled oxtail.
11. Heat the olive oil in a large saucepan over a medium to high heat.
12. When hot, add the onion & carrot & cook for about 10 mins until they begin to caramelise, stirring occasionally.
13. Add the chorizo & fry for 5 more mins.
14. Now stir in the flour, fry for a couple more mins & add the paprikas, fennel seeds & tomato puree.
15. Add the oxtail with its stock to the pan & season with salt.
16. Bring to a simmer & cook for 15 mins.
17. Serve with mashed potato or, as is usual in Spain, with fried potatoes.听
听
Nigel's Top Tip
- Cooking chorizo is easy to get hold of nowadays, but you'd never eat it as normal chorizo, as its designed for cooking (there's a clue in the name) when it releases it's tantalising aromatic oils. 听
听
听
Broadcast
- Thu 20 Feb 2014 17:0591热爆 Radio 2