The fighting bull has given rise for centuries to a very specific culinary tradition, of which, however, there are not many recipesOxtail is a quintessential Andalusian tapa, its origins dating back to the 16th century. It was always served in taverns near bullrings. We're going to share with you how to prepare this exquisite stew, a dish that has become a staple in Andalusian kitchens. Alfonso Catering They've given it a special touch.
Ingredients (4 people):
- 2 large onions
- 2 leeks
- Carrots 2
- Half a liter of oloroso sherry wine
- 2 kilos of oxtail
- Sal Island
- Black pepper
- Olive oil
- Flour (XNUMXg)
Preparation:
Sauté the leeks, onion, and carrot in olive oil, then add the oxtail. Add the sherry and reduce until the alcohol evaporates. Cover with water, season with salt and pepper, and simmer for four and a half hours over low heat. Remove the meat from the heat and let it cool. When it's lukewarm, remove the bones from the oxtails. Using aluminum foil, roll the meat into a cylinder and chill in the refrigerator. Meanwhile, blend and strain the sauce in which the oxtail was cooked and set it aside. Finally: Once the meat roll is cold, cut it into 180-gram portions, coat them in flour, and fry them in plenty of olive oil. Drain well and serve covered with the sauce.
Who said sucking your fingers was rude?