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Oxtail stew
15 May

Oxtail stew

Preparation time: 3 hours. Difficulty: medium

 

Today 15 May Madrid celebrates the feast of its patron saint San Isidro and oxtail becomes the star dish of the holidays.

This recipe is originally from Córdoba and because of the fame that was acquiring Now jump cooked in other Spanish cities . Traditionally this dish is made from the tails of the bulls that in the arenas .

Because the bull 's tail is a little time and defined product, it makes him a much sought after ingredient. And as in these cases , you must be paid. So it is generally made ​​with beef, mutton or beef and also leaves very rich
Ingredients for 4 people:

1.5 Kg. Of oxtail and if you do not find it of mutton or beef
1 onion
2 carrots
1 red pepper
2 cloves garlic
750 ml. red wine
1/2 L. beef broth
2 bay leaves
5g. ginger
Salt
Black pepper
Flour batter
 

Steps to follow:

Salt and pepper the pieces of oxtail.
Floured and brown them in a pan or casserole (where we draw the recipe) with four or five tablespoons of extra virgin olive oil.
When we have all the pieces of golden flesh, in the same oil poached leek, onion, garlic (peeled and whole) and red, trimmed and cut into large chunks not pepper.
Add the bay leaves with ginger and carrots clean sheet.
We left a few minutes so the vegetables are tender. Season them.
We incorporate the pieces of oxtail and cover with the wine and broth.
When it starts to boil, remove the foam, cover the pan and cook over low heat for about three hours in pot about two hours.
We tried the salt and the meat is tender and cooked (always have to separate the bone to know that is the point).
We took the pieces of oxtail to a serving platter and pass the sauce through a Chinese. We have to stay one espesita shiny sauce, if we do not have the consistency to reduce a saucepan.
We cover with the sauce and serve as an accompaniment, if we want some fries with delicious oxtail.
This recipe goes very good and it sure is a success.


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