Mollete de rabo de toro guisado (stewed oxtail) recipe
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Total: 12 min Diners: 4
In Spain we are a lot of stews, but often happens to us that with long stews, long cooking time to get it very mellow, as is the case of oxtail (for me, as it should be, here you can see the best secrets to stew oxtail) we do in large quantities because if we put … well we put as it should be. And leftovers in the fridge and then you get bored of repeating the same preparation…
But there is life beyond the traditional stew! Yes, yes … and it happens with almost every recipe you can imagine: then we can turn them into others and it seems that we are eating something tremendously new.
The oxtail is one of those meat stews that allows us endless preparations as may be the case of this mollete of oxtail that pringa whole hands and is tremendously tasty but we could also make some meatballs from it, some cannelloni, turn it into a fantastic gyozas a la madrileña, an oxtail burger or also a more traditional and traditional empanadillas.
The secret of it all is to prepare a delicious oxtail stew, with a thick sauce that I always recommend you to grind once you take the oxtail out of it to amalgamate the whole and that you can season and enhance a little with a few drops of oyster sauce, for example. Yes, yes, I am not crazy…it gives it a kick! Once crumbled and all well unctuous, put to the point of salt and black pepper, creativity will do the rest.
How to make an oxtail mollete
The key is a good mollete bread, or glass, or simply a moldlete bread.The key is a good muffin bread, or glass, or simply a brioche and then the joy of chipotle mayonnaise (you do not have to incorporate that spicy but it is true that the chipotle gives a smoky point that helps) and herbs that everyone likes. In addition to cilantro I recommend that you try with basil and mint.
Ingredients
. Muffin or brioche bread, 4 u Oxtail stew, 600 g Egg, 1 u Mild olive oil, 400 ml Lemon, 1 tablespoon Salt, c/s Chipotle chili in jar, 70 g Fresh cilantro, 1 bunch Fried crispy onion, 2 tablespoons Lime, 1 pc
Step 1
Bone the oxtail stew very well, better and easier if it is hot, separating the bones on one side, the meat on the other and on the other side the sauce with the Vegetable Recipes if it was not already mashed. Crush the sauce very well to make it silky and mix it with the boned and boneless meat, throw away the bones, season with salt and black pepper and set aside.
Step 2
Mix the mayonnaise with the egg, oil, lemon juice and salt using a hand blender. The trick is to move the blender very little by little, leaving it fixed on the bottom until it emulsifies well and then go up very little by little.
Step 3
Mash the chilies very well and mix them with the mayonnaise. Set aside.
Step 4
Toast the molletes both on the outside and inside, so that they are nice and crispy, and put a layer of chipotle mayonnaise on the base. Cover with a generous portion of crumbled oxtail stew and top with the herbs to taste and also with the fried onion that will give it a special crunchiness. We could also add some pickles to refresh the whole preparation.
Tricks and suggestions
The oxtail stew freezes very well and even more if it is already crumbled. If you have a lot left over, I recommend that you crumble it, mix it with the sauce and freeze it in flat zip bags so that it doesn’t bulge much in the fridge. You will only have to defrost it later in the microwave for a few minutes, or in a saucepan, and you will have a lunch/dinner in a jiffy with all the succulence of a homemade stew. This mollete could also be made with some crumbled cheeks or with an equally crumbled blood sausage in sauce.
