RABO en SALSA con castañas 🍲 Tarta de DULCE de LECHE 👨🏻🍳😉 con ARGUIÑANO
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Recipes in this Video
2 recipes
Ingredients
- ●2 lbs oxtail, cut into pieces
- ●1 cup chestnuts, peeled and roasted
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●1 cup red wine
- ●2 cups beef broth
- ●2 tbsp tomato paste
- ●1 tsp dried thyme
- ●1 bay leaf
- ●Salt and pepper to taste
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Season the oxtail pieces with salt and pepper, then brown them in the pot on all sides. Remove and set aside.
- 3In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 4Stir in the tomato paste and cook for another 2 minutes.
- 5Pour in the red wine, scraping the bottom of the pot to deglaze it. Let it simmer for about 5 minutes.
- 6Return the browned oxtail to the pot, add the beef broth, thyme, and bay leaf. Bring to a boil.
- 7Reduce the heat to low, cover, and let it simmer for about 2-3 hours, or until the oxtail is tender.
- 8Add the roasted chestnuts to the pot during the last 30 minutes of cooking.
- 9Taste and adjust seasoning with salt and pepper as needed.
- 10Serve hot, garnished with fresh herbs if desired.
Equipment
large potwooden spoonknifecutting board
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1 cup dulce de leche
- ●16 oz cream cheese, softened
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup heavy whipping cream
Instructions
- 1In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- 2Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 4Add the dulce de leche, powdered sugar, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
- 5In a separate bowl, whip the heavy cream until stiff peaks form.
- 6Gently fold the whipped cream into the dulce de leche mixture until no streaks remain.
- 7Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- 8Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- 9Once set, remove the cheesecake from the springform pan and slice into pieces.
- 10Serve chilled, optionally drizzling additional dulce de leche on top.
Equipment
9-inch springform panmixing bowlselectric mixerspatulaplastic wrap
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