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Cooking this meat is a marvel. It turns out to be a exquisite and tender meat, as long as it is cooked for a long time, that is why we will use the pressure cooker. We will create this oxtail with a pepper sauce that you will love.
This oxtail is a traditional dish, but if you can't get it, the most common thing is to buy beef tail, since it makes it a perfect substitute. Any vegetables that accompany this dish will be a perfect complement.
For this reason, we have accompanied him only peppers with onion, with a little fried tomato and washed down with red wine. It really looks great, being a first-class dish and perfect for any event.
Oxtail with pepper sauce
Delicious and tender oxtail, where we will accompany it with a soft pepper cream.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: meat
- Calories: 360
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 kilo of chopped oxtail or cow tail
- 1 cebolla great
- 3 cloves of garlic
- 1 large green pepper
- 1 large red bell pepper
- 100 ml of red wine
- 3 tablespoons of tomato sauce
- 60 ml of aceite oliva
- Sal Island
- Ground black pepper
- 2 Bay leaves
- Water
Preparation
In a pan add 60 ml of aceite oliva. We take the chopped oxtail and add salt and ground black pepperto. We pour it into the oil and fry it on both sides until golden.
We take out and set aside the meat. With the oil what we have, what We transfer to a pressure cooker.
We chop the onion, 3 cloves of garlic, red pepper and green pepper. We heat the oil in the wave and add the vegetables. We sauté them.
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We add the three tablespoons of fried tomato and we cook it for another three minutes, stirring constantly.
We add the oxtail, the 100 ml of Red wine, the two bay leaves and cover it with water. We adjust the salt if necessary.
We close the Express pot and we put it to cook. The cooking will depend on the pot, but it will be about 1 hour.
When we have it done, we take out the tail and We puree the sauce with a blender.
We serve it on a bed of fried sliced potatoes, with the pieces and drizzled with the sauce. We decorate with a sprig of parsley.
