Patience as an ingredient: when time enhances flavor
With the arrival of November’s chill, our kitchens return to the slow rhythm of our grandmothers. At Ramaders Agrupats, specialists in stewing cuts, we see how preferences shift every year: quick-cooking meats give way to gelatinous cuts rich in collagen, ideal for slow cooking that turns humble ingredients into exceptional dishes.
Slow-cooked stews are more than a technique—they’re a philosophy. They demand planning, patience and respect for natural transformation. Cooking a stew is an act of cultural resilience.
Veal tail is the cut that best showcases this method. After hours of gentle cooking, the meat becomes incredibly tender, coated in a rich, gelatinous sauce. We cut it into thick slices that keep the central bone, essential for flavour.
The key is a patient sauté and a low, steady simmer. Our version includes Mallorcan red wine and aromatic herbs.
Recipe: Oxtail stew with red wine
Ingredients
- 1.5 kg veal tail, sliced
- 2 large onions
- 1 head of garlic
- 3 carrots
- 2 red peppers
- 4 ripe tomatoes
- 500 ml full-bodied red wine
- 500 ml beef stock
- Bay leaf, thyme, rosemary
- Flour, olive oil, salt, black peppercorns
Preparation
- Season and lightly flour the veal tail, saking off any excess.
- In a casserole dish, heat plenty of oil and brown the veal tail pieces on all sides until well sealed. Work in batches to avoid overcrowding. Set aside.
- In te same oil (which will have absorbed a lot of flavor), gently cook the julienned onion over medium hear for 10–15 min until very tender and lightly browned.
- Add the garlic, thickly sliced carrots and bell peppers stripes. Cook for another 10 minutes.
- Add the peeled and chopped tomatoes and cook until they break down and form a thick sauce, about 15 minutes.
- Pour in red wine and reduce by half.
- Return the veal tail, add the stock, the herbs,aromatic herbs and a few balck peppercorns.
- Simmer gently 3–4 hours. The stock should cover the meat.
- Ensure it doesn’t dry out.
- When the meat falls off the bone, it’s ready.
- Remove any excess fat.
- Check the seasoning.
- Let it rest for a least 30 min.
- Serve with mashed potatoes, chestnut puree or bread.
