The oxtail is traditionally a cordovan stew, which, comes from the 16th century when it was made to take advantage of the tails of the bulls that came from the bullfights in the bullrings. Little by little, it became more popular and today it is a very traditional dish within our gastronomy.
The cooking process makes the tail to slowly cook so that the meat separates well off bone. The sauce is locked but I'd rather strain it to get a thin and bright sauce in which bread is essential!
Years ago, in the UveDoble Tavern (House more than recommended chef Willie Orellana) we tasted it in the form of meatballs, and we loved it. The oxtail It is one of the dishes that more like at home, but if it is over meatballs, my son is dying. Just entering the House is able to identify the smell of the kitchen when I'm preparing them.
- An oxtail in pieces of about 4 or 5 centimeters thick €8,00
- A large onion €0.25
- 2 leeks
- Medium half red bell pepper and one half green pepper €0,20
- 2 carrots (3 if they are not large) €0.30
- 2 large garlic cloves €0.05
- 4 bay leaves €0.03
- 150 ml of tomato puree (the best thing is to grate the tomato which is what I did) €0.60
- 2 leeks €0.80
- Half a liter of red wine €0.90
- Pint of beef broth (or chicken plus a small saucepan of concentrated meat broth) €1.30
- Salt, oil and pepper. €0.10
Total €12,53 which is €2.50 per serving. A luxury within reach of all.
1. Flavor with salt and black pepper each of the pieces of oxtail and flour them.
2. In the same pot we go to cook oxtail, heat plenty of oil and fry pieces till golden on both sides.
3. While the pieces are browned, finely chop the vegetables. It is not necessary to work much because we will mash up and stain the sauce latter on. In case you so not want to mash it up then vegetables should be the same in size.
4. once the pieces are browned, the book apart and in the same oil, add the onion, garlic, leeks and carrots and sauté for a couple of minutes. Add the crushed tomatoes and let them FRY for 5 minutes.
5 We now add the peppers and sauté well another couple of minutes
6 Add the pieces of oxtail and bay leaves together with wine and boil letting the alcohol evaporate. When the wine is boiling, add the broth until the tail is covered with it almost entirely. Cover and let cook over medium-low heat for about two and a half hours uncovering occasionally.
7. Once the meat is tender, remove it along with the bay leaf, and set aside.
8 Blend the rest with the help of a food processor and strain the sauce to get a smooth sauce. Put the sauce back in our pan Reserve.
9. Clean the pieces of oxtail by removing all the fat and gelatin and leaving the lean meat. Grind the meat using a food processor or finely chop with knife.
10 Form the meatballs and flour them. Fry them in hot olive oil and put them on a plate covered with paper towels to remove excess oil.
11 Put the meatballs into the pan with the sauce and let simmer for a few minutes. Now they are ready. Enjoy this exquisite delicacy.
- Add a little of the sauce to ground beef so that the meatballs are juicier. You can also try to add a bit of soy sauce.
- It is best to use a pan not too large, since this helps to add just the right amount of broth that otherwise can be too much and will make the sauce too light.
- Serve with potato chips to put the finishing touch to this dish
- Accompany with a good red wine.
- Difficulty: easy
- Preparation time: 3 hours
- Guests: 5 people
- When you buy the tail, look at that the pieces are as large as possible. Small pieces are mostly bone and have little meat