{"id":57583,"date":"2025-12-05T09:09:37","date_gmt":"2025-12-05T09:09:37","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=57583"},"modified":"2025-12-05T09:09:37","modified_gmt":"2025-12-05T09:09:37","slug":"slow-cooking-for-cold-days","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2025\/12\/05\/slow-cooking-for-cold-days\/","title":{"rendered":"Slow cooking for cold days, the art of the perfect stew"},"content":{"rendered":"<section class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container col-xs-mobile-fullwidth vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"text-block-content hongo-text-block-1 last-paragraph-no-margin\"><h2><strong>Patience as an ingredient: when time enhances flavor<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">With the arrival of November\u2019s <strong>chill<\/strong>, our kitchens <strong>return to the slow rhythm<\/strong> of our<strong> grandmothers<\/strong>. At Ramaders Agrupats, specialists in <strong>stewing cuts<\/strong>, 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Slow-cooked stews are more than a technique\u2014they\u2019re a philosophy. They demand planning, patience and respect for natural transformation. Cooking a stew is an act of cultural resilience.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The key is a patient saut\u00e9 and a low, steady simmer. Our version includes Mallorcan red wine and aromatic herbs.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Recipe: Oxtail stew with red wine<\/strong><\/h2>\n<h3><strong>Ingredients<\/strong><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1.5 kg <a href=\"https:\/\/ramadersagrupats.com\/en\/producto\/veal-tail\/\">veal tail<\/a>, sliced<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 large onions<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 head of garlic<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3 carrots<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 red peppers<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 ripe tomatoes<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 ml full-bodied red wine<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">500 ml beef stock<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bay leaf, thyme, rosemary<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Flour, olive oil, salt, black peppercorns<\/span><\/li>\n<\/ul>\n<h3><strong>Preparation<\/strong><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Season and lightly flour the veal tail, saking off any excess.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.\u00a0<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In te same oil (which will have absorbed a lot of flavor), gently cook the julienned onion over medium hear for\u00a0 10\u201315 min until very tender and lightly browned.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add the garlic, thickly sliced carrots and bell peppers stripes. Cook for another 10 minutes.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add the peeled and chopped tomatoes and cook until they break down and form a thick sauce, about 15 minutes.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour in red wine and reduce by half.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Return the veal tail, add the stock, the herbs,aromatic herbs and a few balck peppercorns.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Simmer gently 3\u20134 hours. The stock should cover the meat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ensure it doesn\u2019t dry out.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">When the meat falls off the bone, it&#8217;s ready.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove any excess fat.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Check the seasoning.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Let it rest for a least 30 min.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve with mashed potatoes, chestnut puree or bread.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Patience as an ingredient: when time enhances flavor With the arrival of November\u2019s 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\u2014they\u2019re 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 saut\u00e9 and a low, steady simmer. Our version includes Mallorcan red wine and aromatic herbs. &nbsp; 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...","protected":false},"author":5,"featured_media":57603,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[746,242],"tags":[803,897,813,901],"class_list":["post-57583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-typical-mallorcan","tag-local-gastronomy","tag-local-product","tag-mallorca-en","tag-veal-tail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Slow cooking for cold days - 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