Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 3kg of oxtail 2kg of ripe onions 1kg of raw red tomato ¾kg of potatoes 8 cloves of garlic ground saffron strands ¾l of Montilla-Moriles or Jerez oloroso wine olive oil ground pepper salt
Clean the oxtail well of fat and fry the onion in oil until it is well browned. Once the oxtail is clean, put it into a pressure cooker together with the onion, the tomato, the garlic, salt, ground pepper and saffron; then put the pan on the heat without covering. Stir the oxtail for about a quarter of an hour until everything is very well cooked. Once you have done this, add the wine. Then cover the pan until it comes up to pressure. Leave it on a low heat for a period of 40 minutes without uncovering, until normal temperature is reached.
They must never be served freshly cooked, but instead left to rest for at least two hours. To serve them, put them in a frying pan together with potatoes that have been very well fried in olive oil and reheat them over a very low heat.
- First course
- Cooking time:
- 1 hour
- Mono-unsaturated fatty acid:
- Vitamin C: