Tender Tails in the Ring

My cousin and well-known author, James Michener, once compared the brutality of a bullfight with elements of surgery. I respect the enormous talent my dear cousin had when it came to writing a best-selling novel, however, I find comparing bullfighting to surgery to be a rather long stretch of the imagination. Admittedly, there are several aspects of surgery that may be considered gruesome to the average Joe, but to compare surgery, which many times is performed for improving or saving lives, to the brutality encountered in the bull ring, known as the plaza de toros, is a bit off the mark in my humble opinion.

Athletes Take To The Ring

Before making his way to the plaza de toros the matador puts on the required uniform of the torero (bullfighter). This uniform, which is called traje de luces or "suit of lights," dates as far back as the 17^th century and is so named for its many flashy sequins. After dressing, it is customary for the matador to visit either his private travelling chapel or that of the bullring for some prayer before his upcoming conquest.

As in other sports, each player has his own position to play in the ring. The athletes in the bullfight, also known as the corrida, are the matador, his assistant the banderillero, and his mounted assistant the picador. First in the ring, the banderillero, accompanied by the matador, waves a cape at the bull, forcing him to charge, which gives the matador a chance to evaluate the bull's disposition. The next athlete to enter the ring is the picador. Carrying a long lance, the picador arrives to the ring riding on a padded and blindfolded horse. Using the lance, the picador's job is to further enrage the bull in preparation for his face-off with the matador.

As the picador makes his exit, the banderillero enters the arena one last time, waving ribboned dart sticks at the bull, eventually sticking them into his shoulders. By now the bull is sufficiently angered and ready to "square off" with the matador.

Pitting Man Against Bull

Originally the matador fought the bull from horseback, however, this style was changed in 1725 after Francisco Romero killed a bull on foot. In modern bullfighting, the matador enters the arena with little more than a sword and a muleta, or red cape used to taunt the bull, for protection. After a sequence of extremely close passes by the bull, the matador will stick the sword, also called an estoque, between the bull's shoulder blade's killing the animal almost instantly.

Bullfighters fight for money and trophies as well as honour. One reward given is the oreja, or ear of the bull. On some occasions the judge will reward both ears and the tail of the bull. Were I given an ox tail I would know exactly what to do - make a yummy Oxtail Stew.

Oxtail Stew

Ingredients:

3 pounds oxtails, cut into 2-inch pieces

1-tablespoon vegetable oil

1-teaspoon salt

½ teaspoon dried thyme

¼ teaspoon freshly ground black pepper

2 medium onions, cut into quarters

1 bay leaf

4 cups water

2 cloves garlic, minced

2-tablespoon vegetable oil

2-tablespoon all purpose flour

Directions:

Brown oxtails in a 350° oven for 20 minutes; turn over and brown another 20 minutes on the opposite side. Place oxtails in 3-quart pot and sprinkle with salt, thyme and pepper. Add onion, bay leaf and water. Heat to boiling; reduce heat, cover and simmer for 3 hours.

Remove oxtails with slotted spoon. Strain and discard bay leaf. Skim fat from cooking liquid, reserving 2 cups of the liquid. In Dutch oven, cook and stir minced garlic in two tablespoons of vegetable oil over medium heat for 2 minutes. Stir in the flour, forming a smooth paste. Gradually add the two cups reserved cooking liquid. While stirring constantly, heat to boiling and boil for one minute. Add oxtails, cover and simmer for 1 to 1 ½ hours or until the oxtails are tender.