{"id":14495,"date":"2020-03-10T07:07:24","date_gmt":"2020-03-10T07:07:24","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/03\/10\/slowcooker-oxtail-spanische-art-slowcooker-oxtail-from-spain\/"},"modified":"2024-10-18T11:30:50","modified_gmt":"2024-10-18T03:30:50","slug":"slowcooker-oxtail-spanische-art-slowcooker-oxtail-from-spain","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/03\/10\/slowcooker-oxtail-spanische-art-slowcooker-oxtail-from-spain\/","title":{"rendered":"SlowCooker Oxtail Spanische Art \u2013 SlowCooker Oxtail from Spain"},"content":{"rendered":"

Und wieder ist ein Monat vorbeigezogen und wir reisen weiter, diesmal nach Spanien. Die Kulinarische Weltreise von Volkermampft<\/a> kommt ganz schoen weit rum! Ich war schon sehr oft in Spanien, meine Tochter hat in Madrid studiert und ich habe sie mehrmals besucht. Wir haben kleine Ausfluege gemacht nach Toledo, El Escorial, Valencia und vieles mehr. Ein wunderschoenes Land mit unglaublicher Gastfreundschaft.
\nOxtail ist ein klassisches Mahl in Spanien, es wird viel gekocht! Auch ich habe es dort gegessen und sehr geliebt! Die spanische Kueche ist reich an Geschmack und Gewuerz, es ist eine Freude, in den kleinen Restaurants die Hausmacherkost aufgetisch zu haben! Ich habe ein klassisch spanisches Rezept so umgeschrieben, dass ich es im SlowCooker kochen konnte, denn je laenger man das Fleisch kocht, desto besser!<\/p>\n

************<\/p>\n

A month has passed so quickly and now we from the culinary world travel<\/a> are traveling to Spain. Yes, we travel a lot! I have been to Spain quite often, as my daughter studied there. Of course, I visited her often and we did little tours together to Toledo, El Escorial, Valencia and more. It\u2019s a beautiful country and people are so friendly!<\/em>
\nOxtail is a very classic dish in Spain and is cooked very often. I have eaten it there and loved it! The Spanish kitchen is rich in flavour and seasoning; it’s a delight to go to the small family run restaurants and eat what they eat themselves! I used a classic Spanish recipe and converted it to my SlowCooker, it makes it so much easier if you need to cook something for a long time. And this dish need time!<\/em><\/p>\n

\"\"<\/p>\n

Fuer 4 Personen:
\n2 kg Oxtail, moeglichst gleich grosse Stuecke
\nOlivenoel
\n1 Zwiebel, in Scheiben geschnitten
\n2 Karotten, in Wuerfel geschnitten
\n3 Knoblauchzehen, gehackt
\n1 TL gehackte Lorbeerblaetter
\n4 Nelken
\nSalz und Pfeffer
\nPaprika
\n3 Tomaten, gehackt
\n100 ml Rotwein
\n500 ml Fleischbruehe
\n2 EL Tomatenmark<\/p>\n

Das Olivenoel in einer flachen Pfanne erhitzen. Die Oxtails dazu geben und auf allen Seiten gut braten, dabei auch alle Seiten wuerzen. Dann in den Slowcooker geben. Das geschnittene Gemuese mit der Zwiebel und dem Knoblauch in die selbe Pfanne geben und gut durchbraten, wuerzen. Mit dem Rotwein abloeschen und dann in den SlowCooker giessen. Nun mit soviel Bruehe auffuellen, dass das Fleisch einigermassen bedeckt ist. Die gehackten Lorbeerblaetter zugeben. Wer keine gehackten hat (ich habe sie geschenkt bekommen) nimmt ganze. Nun den Deckel auflegen und auf LOW 5-6 Stunden koecheln lassen. Hin und wieder das Fleisch etwas wenden, so dass alle Stuecke immer mal wieder unter der Fluessigkeit sind.
\nAm Schluss die Fluessigkeit mit einem Suppenschoepfer in einen kleinen Topf abschoepfen, das Tomatenmark zugeben und mit etwas Gewuerz abschmecken und leicht einkoecheln lassen. Mit Reis oder Kartoffelbrei servieren.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n2 kg Oxtail, if possible all the same size<\/em>
\nOlive Oil<\/em>
\n1 Onion, sliced<\/em>
\n2 Carrots, diced<\/em>
\n3 cloves of Garlic, chopped<\/em>
\n1 tsp chopped Laurel\/Bay Leaves<\/em>
\n4 Cloves<\/em>
\nSalt and Pepper<\/em>
\nPaprika<\/em>
\n3 Tomatoes, chopped<\/em>
\n100 ml Red Wine<\/em>
\n500 ml Broth<\/em>
\n2 tbsp Tomato Paste<\/em><\/p>\n

Heat the olive oil in a flat pan and cook all the oxtails all around, season them very well. Put them into the SlowCooker. Add the cut vegetable with the onion and garlic into the same flat pan and fry them shortly, season well. Add the red wine and then pour over the oxtail. Now add as much broth you need to more or less cover the meat. Sprinkle with the chopped laurel (I got some chopped one as a gift, but you can add whole once.) Put the lid onto the SlowCooker, turn to LOW and let cook for 5-6 hours. From time to time turn the meat over.<\/em>
\nAt the end scoop the liquid out of the SlowCooker into a small pot, add the tomato paste, try the seasoning and let reduce a little. Serve with rice or mashed potatoes!<\/em><\/p>\n

\"Blogger<\/a><\/p>\n

Spanish Recipes on my Blog:<\/strong><\/p>\n

Berenjena con Vinagreta<\/a><\/p>\n

Sangria<\/a><\/p>\n

Paella con Chorizo<\/a><\/p>\n

Patatas Bravas y Salsa Brava<\/a><\/p>\n

Spanisches Zitronenhuehnchen Tapa<\/a><\/p>\n

Berenjenas Gratinatas<\/a><\/p>\n

Calamari Frittos<\/a><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Und wie immer, hier sind die Links zu den Beitraegen meiner Mitreisenden:<\/strong><\/p>\n

And as usual, here are the links to the entries of my colleagues:<\/strong><\/p>\n

Volker von volkermampft mit\u00a0Pan Cateto \u2013 spanisches Landbrot mit Sauerteig<\/a> und Spanischer Bohneneintopf mit Chorizo \u2013 Fabada Asturiana<\/a> und Albondigas nach Kitchen Impossible \u2013 Fleischb\u00e4llchen aus Ochsenschwanz<\/a> und\u00a0Paella Valenciana nach Kitchen Impossible<\/a>
\nKatja von Kaffeebohne mit\u00a0Spanischer Mandelkuchen<\/a> und Kichererbsen mit Chorizo<\/a>
\nRonald von Fr\u00e4nkische Tapas mit\u00a0Dreierlei spanische Tapas<\/a>
\nTina von K\u00fcchenmomente mit\u00a0Mona de Pascua Catalana \u2013 Spanischer Osterkuchen in der katalanischen Version<\/a>
\nPetra von Chili und Ciabatta mit\u00a0Kalbszunge in Granatapfelsauce mit Safranreis<\/a> und Barraquito \u2013 Kaffeespezialit\u00e4t aus Teneriffa<\/a> und Sopa Mallorquina \u2013 Kohleintopf aus Mallorca<\/a>
\nBritta von Brittas Kochbuch mit\u00a0Pollo con naranja y menta \u2013 H\u00e4hnchen mit Orange und Minze<\/a> und\u00a0Conejo al ajillo \u2013 Knoblauchkaninchen aus Kastilien-La Mancha<\/a> und Frit mallorqu\u00ed \u2013 vegan (als Gem\u00fcsebeilage zum Kaninchen)<\/a> und\u00a0Magdalenas mit feinem Orangenaroma<\/a>
\nUlrike von K\u00fcchenlatein mit\u00a0Reis mit getrockneten Tomaten und schwarzen Oliven<\/a> und Reis mit Lauch \u2013 Arroz con puerros<\/a> und Kichererbsensalat mit Karotten und Pistazien \u2013 Ensalada de gabanzos con zanahorias y pistachos<\/a> und\u00a0Galizisches Roggenbrot<\/a>
\nSusanne von magentratzerl mit\u00a0Cuajada tradicional<\/a> und Pollo al chilindr\u00f3n<\/a>
\nCornelia von SilverTravellers mit\u00a0Spanischer Mandelkuchen trifft Erdbeertorte<\/a>
\nTina von K\u00fcchenmomente mit\u00a0Crema Catalana \u2013 Katalanische Dessertcreme<\/a> und Yemas de \u00c1vila \u2013 \u201eHimmlische\u201c S\u00fc\u00dfspeise aus Spanien<\/a> und Mona de Pascua Catalana \u2013 Spanischer Osterkuchen in der katalanischen Version<\/a>
\nSimone von zimtkringel mit\u00a0Papas arrugadas und Mojo rojo<\/a>
\nSylvia von Brotwein mit\u00a0Spanischer Mandelkuchen \u2013 Mandeltorte \u201eTarta de Santiago\u201c<\/a> und Kartoffel Tortilla \u2013 Rezept f\u00fcr spanisches Omelett (Tapas Klassiker)<\/a> und Spanisches H\u00e4hnchen mit Knoblauch und Oliven<\/a>
\nWilma von Pane-Bistecca mit\u00a0Sopa de Ajo \u2013 Spanische Knoblauch, Bohnen und Brot Suppe<\/a> und\u00a0Paella mit Huhn<\/a> und Sevillian Huhn in Auberginen-Tomatensauce<\/a> und\u00a0SlowCooker Oxtail Spanische Art<\/a>
\nSusi von Turbohausfrau mit\u00a0Tarta de Santiago<\/a>
\nSebastian Reichelt von Brittas Kochbuch mit\u00a0Pastel de Almendras (Gastbeitrag von Sebastian Reichelt)<\/a>
\nMichael von SalzigS\u00fcssLecker mit\u00a0Alb\u00f3ndigas und Ensaladilla Rusa<\/a>
\nConny von Mein wunderbares Chaos mit\u00a0Empanadas mit Dulce de Leche<\/a>
\nzorra von 1x umr\u00fchren bitte aka kochtopf mit\u00a0San Sebasti\u00e1n Cheesecake<\/a><\/p>\n

Christian von SavoryLens mit\u00a0Tarta de Santiago \u2013 Spanischer Mandelkuchen<\/a><\/p>\n

\"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Und wieder ist ein Monat vorbeigezogen und wir reisen weiter, diesmal nach Spanien. Die Kulinarische Weltreise von Volkermampft kommt ganz schoen weit…<\/p>\n","protected":false},"author":5,"featured_media":161058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,124,22,44,98,140,122,224,240,65,100],"tags":[],"class_list":{"0":"post-14495","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-meat","10":"category-vegetables","11":"category-main-dishes","12":"category-karotten","13":"category-garlic","14":"category-beef","15":"category-slowcooker-crockpot","16":"category-spain","17":"category-tomato","18":"category-onion","19":"post_format-post-format-gallery"},"yoast_head":"\nSlowCooker Oxtail Spanische Art \u2013 SlowCooker Oxtail from Spain - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/03\/10\/slowcooker-oxtail-spanische-art-slowcooker-oxtail-from-spain\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SlowCooker Oxtail Spanische Art \u2013 SlowCooker Oxtail from Spain\" \/>\n<meta property=\"og:description\" content=\"Und wieder ist ein Monat vorbeigezogen und wir reisen weiter, diesmal nach Spanien. 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