Sevilla style oxtail | ||||
âRabo de toroâ |
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Ingredients for 4 people:1 oxtail cut into chunks 2 ripe tomatoes 2 garlic cloves 1 red pepper 1 glass of dry sherry 1glass of olive oil Flour One slice of bread Salt and pepper Some bay leaves Preparation:Cover the oxtail in flour. Put half of the oil in a saucepan, when it is hot, add the oxtail and brown. When brown, add half of the sherry and enough water to cover. Cook on a high heat until it boils, then cover and cook on a medium heat until the meat in tender. Add more water if it is necessary. While the oxtail is cooking, put the rest of the oil in a frying pan and fry the red pepper, previously chopped. When this is half done, add the chopped garlic, the tomatoes and the slice of bread. Then add the rest of the wine and cook for a few more minutes. Blend this sauce and add it to the oxtail. Stir well, season with salt and pepper and cook on a low heat for 20 more minutes, stirring occasionally. You can also cook this in a pressure cooker to speed things up. | ||||
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