Oxtail Ronda-style
Oxtail is a delicious traditional recipe with a history of ingenuity, and also, of overcoming difficult economic situations.
Traditional dish that makes the most of one of the parts of the bull that centuries ago was thrown away because the wealthiest people did not have the custom of consuming the offal. The history of this stew in Malaga is linked to the bullfighting tradition of Ronda, as was the case in Cordoba or Jerez where variants are cooked.
Thus, when the fighting bull was killed in the past, the noble parts were distributed among the wealthy classes, leaving the offal and the tail for the common people. This is how this stew was born, to which seasonal vegetables were added to try to maximize the raw material.
Nowadays, finding bull's tail is very complex, since its Andalusian roots come from the almost extinct bullfighting culture. To continue with the recipe, calf's or cow's tail has been taken as a witness. It is therefore a very tasty dish in the mouth due to the collagen it releases and which turns into gelatin. A highly appreciated characteristic.
Although there are many variations, in Ronda it is cooked with local red wine, carrots, potatoes, onions and spices. It can also be marinated with spices such as rosemary, thyme and cumin along with the red wine, the day before cooking.
INGREDIENTS
2 kilos of oxtail
3 leeks
4 onions
4 carrots
4 cloves of garlic
½ liter of meat broth
1 liter of red wine
2 bay leaves
2 cloves
Salt
Pepper
2 tablespoons of flour
Aove
RECIPE
WE RECOMMEND YOU TRY THE ONE THEY ARE SERVING IN:
Restaurante Cantarranas
Calle Ángel, 4, 29008 Málaga
Reservation: +34 633 137 296
Opening hours:
January to March:
Tuesday to Saturday from 1:00 p.m. to 11:00 p.m.
March to July:
Daily from 1:00 p.m. to 11:00 p.m.
July and August:
Daily from 6:00 p.m. to 12:00 a.m.
September to December:
Daily from 1:00 p.m. to 11:00 p.m.
Restaurante El Patio del Ángel
It stands out for its traditional Spanish and Andalusian cuisine. Here you can enjoy an authentic Andalusian patio and a charming outdoor terrace.
Located on Calle Ángel, where the old El Cenachero club was located.
This street was once decorated for the festivities by Tomás Lavat, brother of the dancer Pepito Vargas. There was also a Convent of Dominican nuns of San Miguel Arcángel in the 12th century, from which its name comes.
On November 28, 1931, the master of alexandrine verse and prominent representative of the generation of the 1950s, the Malaga writer and poet María Victoria Atienza, was born here.
There were also historic Malaga shops, such as the famous Papelería Morales and other historic ones such as Zapatería Dover, Galerías Rusadir or Tapicería Suprema.
HOW TO GET TO THE RESTAURANT
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