MY SPANISH RECIPES !!!

1.5 kg of bull's tail
2 leeks
1 pinch of salt
2 ripe tomatoes
1 small glass of dry white wine
3 carrots
180ml of olive oil
3 garlic cloves
1 glass of brandy
500ml of beef stock
1 onion
1 pinch of dry tarragon
100g of flour
1 bay leaf

Grate the onion, chop the carrots and the leeks and peel and chop the tomatoes.
Put a bit of oil in a pan and fry the onion and the garlic on a low heat. When soft, add the leeks and the carrots.
Cover the pieces of oxtail with flour and brown them in a pan with a bit of olive oil. Add the tomato and season with salt and pepper. Add the previously fried vegetables and cook for 10 minutes.
When the meat starts to colour, add the brandy and the white wine. Add the beef stock, the bay leaf and the tarragon and cook for three hours.
When it is cooked, separate the ox tail from the vegetables. Make a sauce by blending the vegetables.
This dish is often served with some steamed potatoes, sprinkled with chopped parsley