Homemade oxtail Cordovan style

For me, this recipe of homemade oxtail Cordovan style, This is one of those dishes to sit quietly and enjoy with a good wine and in the best company.

A very tasty dish and one of those Spanish stews with tradition, which reminds me of the great culinary heritage of our country and our traditions. A dish that we should not forget because it is a real delight!

INGREDIENTS:

• 1.5 kg of cow or bull tail (very difficult to obtain)
• 1 spring onion
• 1 carrot
• 2/3 ripe tomatoes
• 1 Italian green bell pepper
• 1/2 red bell pepper
• 4 cloves of garlic
• 2 potatoes (optional)
• 1/2 glass of Pedro Ximenez
• 1/2 glass of dry sherry
• Wheat flour
• Extra virgin olive oil
• 2 bay leaves
• A few strands of saffron
• 2 nails
• 1/2 teaspoon of paprika de la Vera
• Salt
• Pepper powder and peppercorns
• Parsley

STEP BY STEP RECIPE:

1. The first step we are going to do is to salt and pepper the pieces of tail, and coat them in flour. Heat a good splash of olive oil in the frying pan, and over medium heat brown them on both sides and remove them to a plate with absorbent paper.
2. I'm going to use a pressure cooker, it's faster and more efficient. the tail Pour the leftover oil from browning the oxtail in the pot. Chop the garlic and brown it lightly over low heat, being careful not to burn it.
3. In the meantime, chop the onions, peppers and carrots and add them to the pot with half a teaspoon of salt, and poach very well over low heat for about twenty minutes.
4. Chop the tomatoes in brunoise, in small cubes. When the vegetables are well sautéed, I add some saffron threads and paprika and stir. Then I add the tomatoes, the bay leaf, the cloves and some peppercorns and stir again.
5. Pour the wine and turn up the heat to evaporate the alcohol for about two minutes, add the oxtail and cover with water (slightly above the oxtail), taste the broth and add salt if necessary. Close the pot and cook over low heat for 40 minutes from the moment steam starts to come out.
6. After this time let it cool down to be able to open the pot. If the sauce is a little runny, you can let it reduce with the pot open. Some people like to separate the pieces of oxtail and grind the sauce, but at home we like it just as it is!
7. Serve hot and garnish with a little parsley. Optionally, as I said, you can fry the potatoes, either in cubes or straws, in a separate pan and accompany them with the tail, we prefer it that way!

I hope you enjoy this homemade oxtail Cordovan style¡

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum