Recipe for Oxtail

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?

• 1,5 kg of oxtail
• 250 g white onion
• 100 g of carrot
• 3 tomatoes
• 2 leeks
• Half red and green peppers
• 4 garlic cloves
• 500 ml meat stew
• A glass of sherry
• A glass of brandy
• 2 bay leaves
• Oil
• Salt and pepper

1. Start by chopping the onions and tomatoes very small. Clean and cut the carrots and leek. And slice the garlic. Set aside.
2. In a frying pan, with a good drizzle of oil, include the chopped onions and garlic and leave it to cook for a few minutes, until it softens.
3. Then include the leek, carrot and peppers, and leave to fry for about 5 minutes.
4. Cut the oxtail into pieces, between cartilage and cartilage (it will be easier if you ask the butcher). Salt it and put it in a casserole with a good drizzle of oil.
5. Let it brown a little on all sides and, then, add the tomato and the vegetables that you had previously sautéed.
6. When the tail starts to brown, include the brandy and sherry wines.
7. Once the alcohol has evaporated, include the stock and the bay leaves. Cover and let it stew for about two and a half or three hours. To know if the tail is well cooked, the meat should come off the bone.
8. When it is cooked properly, take it out and put the sauce in a blender. Serve with the garnish.

Advise: It is better to let the stews settle for a day so they acquire a greater taste. We suggest you eat it a day after making it.