Oxtail stewed in red wine
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 4 people: 2kg of oxtail 4 onions 3 heads of garlic 500g of potatoes 2l of meat stock 100g of oxtail sauce (once made) 2l of red wine 150g of butter
Sauté the onions, the garlic and the oxtail (after first chopping them) and brown everything well. Add the red wine and the stock and put in the oven at 140-160ºC for 6 or 7 hours. After this time has elapsed, remove the oxtail, pulp the rest and reduce until it is the way you like it. Cook the potatoes and the reduced oxtail juice and put them through the mixer. Heat the oxtail in the sauce. Once hot, put them on the plate, put the potato purée on one side and cover the oxtail with the sauce. It should be well glazed with a dark, shiny colour.
- Cooking time:
- About 8 hours
- All year