Oxtail Recipe

Traditionally this stew is made with the tails of the bulls that are fought in the bullrings, began many years ago in Córdoba and due to the fame that was acquired was installed in the rest of the Spanish cities. Because the fighting bull tail is a scarce and time-defined product, it makes it a highly sought after ingredient. And as in these cases, you have to pay for it.

That’s why when we put some bull tail recipe, they are usually veal, yearling or ox, as it has been in our case.

Meat => dish
Preparation time => 3 hours
Rations => 4 people

INGREDIENTS:

• 1500 g Beef (yearling bull’s tail or ox, if you are lucky)
• 1 large onion
• 3 carrots
• 1 Red pepper
• 2 teeth Garlic
• 750 ml Red wine
• 1/2 l Stock of meat or water
• 2 bay leaves
• 5 g ginger
• salt

INSTRUCTIONS:

1. We splash the pieces of the bull’s tail.
2. Flour and brown in a pan or casserole (where we prepare the recipe) with four or five tablespoons of olive oil.
3. When we have all the pieces of meat golden, we pochamos in that same oil the leek, the onion, the garlic (peeled and whole), and the red pepper, clean and cut into not very large pieces.
4. Add the bay leaf along with ginger and clean carrots and slices.
5. We leave a few minutes to soften the vegetables. Season.
6. Incorporate the pieces of the bull tail and cover with wine and broth.
7. When the boil breaks, we dissolve, cover the casserole and let simmer for about three hours.
8. We taste the point of salt and that the meat is tender and made (it has to be separated from the bone).
9. We take the pieces of the bull’s tail to a serving dish and pass the sauce through a Chinese. We have to have a thick and shiny sauce (like the one in the photograph), if it does not have “consistency” we put it to reduce in a saucepan to the fire.
10. We cover with the sauce and serve as accompaniment, if we want, with some fries the delicious bull tail.

NOTE:

A traditional recipe and as delicious as this, you have to cook it at home in all ways.