Tail of bull

Traditionally this dish is made from the tails of the bulls that in the arenas, began many years ago in Cordoba and because of the fame that he acquired it was installing in other Spanish cities.

Because the bull's tail is a scarce and definite time, makes it a much sought after ingredient. And as in these cases, must be paid.

So when we put some oxtail recipe, usually usually beef, mutton or beef, as was in our case.

Recipe ingredients (4):

     1.5 kg oxtail (if you're lucky) of mutton or beef
     1 large onion
     3 carrots
     1 red pepper
     2 cloves of garlic
     750 ml. red wine
     1/2 L. beef broth or water
     2 bay leaves
     5 gr. ginger
     salt
     pepper
     Flour for coating

 

Preparation of oxtail:

     Salpimentamos the pieces of oxtail.
     Enharinamos and brown them in a skillet or saucepan (where we draw the recipe) with four or five tablespoons of olive oil.
     When all the pieces have browned meat, in the same oil poached leeks, onion, garlic (peeled and whole) and red pepper, cleaned and cut into pieces not too large.
     Add the bay leaves along with ginger and carrots clean sheet.
     We left a few minutes to soften the vegetables. Season it.
     We incorporate the pieces of oxtail and cover with wine and broth.
     Bring to a boil, desespumamos, cover the pan and let simmer for about three hours.
     We tested the salt and the meat is tender and cooked (you have to separate the bone).
     We took the pieces of oxtail to a serving platter and pass the sauce through a Chinese. We have to be a sauce espesita and bright (like the one pictured), if not "consistent" set it to reduce in a saucepan.
     Cover with the sauce and serve as a side dish, if you like, with the delicious fries oxtail.