Typical of the cities of Córdoba and Seville (where they call it a tail), the bull's tail stew is usually cooked on a background of vegetables (onion, garlic, tomato) and wine. The Cordoba recipe does not add carrots to the stew, which the Sevillians do. Adding tomato or not also provokes gastronomic discussions. We leave you our recipe and you decide.

Stewed oxtail

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The oxtail meat is very rich. If you have never prepared it at home, we will teach you how to make a Stewed Oxtail correctly so that it is perfect

Ángela

Kitchen: cuisine
Recipe type: meat
Rations: 4

Total time:

Ingredients

1 kilo of oxtail chopped
2 white onions
1 head of garlic
200 ml. canned crushed tomato
1 glass of fine white wine from Montilla-Moriles
paprika
black peppercorns
saffron threads
shawl
extra virgin olive oil

Preparation

In a wide saucepan, we put a good base of oil. Cut the onions into fine julienne strips and clean the head of garlic, removing the outer layers but without removing the skin from the cloves. Sauté the onion with the garlic until very tender.
Then, we put the tail in the saucepan and season it with salt and pepper. Let it fry for a few minutes and add the tomato, saffron and paprika. We water with a good glass of wine and let it reduce over high heat for a few minutes so that it loses the smell of alcohol.
Now we can lower the heat, cover the pan and let the tail cook slowly for a couple of hours or until it is very tender when pierced with a fork. If necessary, we can add a little water so that the stew cooks better.

Image: XNUMXst century newspapers

Recetín

Stewed oxtail

Stewed oxtail

Ingredients

Preparation

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