Oxtail stew is an exquisite Andalusian stew, prepared with beef or ox tail, cut into small pieces. Its slow cooking and the blend of flavors make it a delicious and comforting dish, perfect for enjoying with family or friends.
Oxtail stew, a traditional and tasty dish, is cooked slowly over several hours, allowing the flavors to meld and intensify.
Freshly fried potatoes add a crunchy touch that contrasts with the tenderness of the meat.
A comforting and flavorful dish, perfect for sharing with family or friends.
Oxtail Stew
Ingredients
2 kilograms of Oxtail
4 Onions
400 grams of Potatoes
4 Ripe tomatoes
3 Carrots
1 cup of Olive oil
3 Garlic cloves
Saffron strands
500 milliliters of Sherry wine
Black pepper
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, begin by cleaning the oxtails and cutting them at the joints.
Step 2 : Next, chop the onions.
Step 3 : In a pot with hot oil, sauté the onions, then add the oxtails, garlic, grated tomatoes, sliced carrots, saffron, pepper, and salt.
Step 4 : Cook over medium heat for 20 minutes, then add the wine, cover, and continue cooking on low heat for 2 hours.
Step 5 : After this time, turn off the heat and let the mixture rest for 2 hours.
Step 6 : Then, chop the potatoes into cubes and fry them in well-heated oil.
Step 7 : Once ready, serve the oxtails with the vegetables and the fried potatoes.
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