The recipe for oxtail is a very traditional dish, especially in Cordoba where it has its origins. It is very easy to cook although it can take you a long time to obtain a good result. With the passing of time this recipe has been changing and nowadays we can find many variations. Today we teach you how to make a delicious oxtail from Cordoba. Shall we start?
Ingredients for the bull's tale recipe from Cordoba:
1,5 kg of bull’s tail
250 gr white onion
250 gr red onion
100 gr of carrot
Half red and green peppers
4 garlic cloves
500 ml meat stew
A glass of wine from Jerez
A glass of brandy
2 leaves of bay
Salt and pepper spice
We start cutting in small squares the onion and the tomato. We clean and cut the carrot and the leak. And we cut the garlic in slices. We keep them.
In a pan with a great stream of oil, we include the squared onion and garlic and leave them to poach for some minutes until they get soft.
After this we include the leak, the carrot and the pepper, and leave it to sauté for 5 minutes.
We cut the bull’s tail into pieces, between cartilage and cartilage (you can order this to the butcher). We salt it and add it into a pot with a steam of oil.
We leave it to gold for all the sides and then we add the tomato and other vegetables that we sautéed before.
When the bull tail is gold we include the Jerez and brandy wines.
Once the alcohol is evaporated, we include the meat stew and the bay. We cover the pot and leave it to boil for two hours and thirty minutes or three. To know if the tail is well cooked, the meat should remove from the bone.
When it is cooked, we remove it from the heat and whip the sauce. We serve it with the garnish.
Advise: It is better to let the stews to settle for a day so they reach a greater taste. We suggest you to eat it a day after cooking it.
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