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???????? Full recipe in the description Ingredients (serves 8) 2 oxtails, cut (1.6-1.8 kg) ???? 1 onion ???? 2 carrots ???? 1 leek ???? 1 head of garlic ???? 2 tomatoes ???? 100 g flour ???? 100 g dark chocolate ???? 15-20 primor potatoes ???? 2 sprigs of rosemary ???? 3 sprigs of thyme ???? 180 ml dry white wine ???? 1 store-bought puff pastry ???? Preparation Season the oxtail pieces with salt and pepper and flour them well. Drain them and brown them in a saucepan on both sides until they are well sealed. While you brown the meat, roughly chop the onions, leek and carrots. Remove the oxtail from the pan and, in the same pan, add the chopped garlic, thyme, rosemary and bay leaves. Allow to brown a little and then add the chopped vegetables. Dice the tomato and add it to the vegetables to sauté everything together. Pour in the white wine and allow to reduce. Add the oxtail, prime potatoes and dark chocolate again. Cook on a low heat for 3 hours. Once the stew is cooked, transfer the portions to individual clay pots. Cover each pot with a sheet of puff pastry, brush with beaten egg and bake at 220ºC for 10 minutes, or until the puff pastry is golden. Remove from the oven and serve.