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Eat it: 01/29/2014 http://programas.canalsur.es/cometelo... INGREDIENTS 2 kg of bull’s tail 2 onions 4 carrots 3 cloves of garlic 2 tomatoes 2 medium potatoes 1 glass of white wine Sweet paprika, bay leaves and cloves Fresh parsley Extra virgin olive oil, salt and pepper COOKING PROCESS: Season and brown the pieces of bull’s tail in a saucepan. Set aside for later use. – Chop the onions, carrots and garlic cloves. Add them to the saucepan where you browned the meat along with two bay leaves and sauté until the vegetables soften. Fry a tablespoon of paprika and add the chopped tomatoes. Let the tomatoes fry for a few minutes. Add the white wine and let it boil. Put the meat back into the saucepan and cover with water. Add a little salt and cook until the oxtail is tender. At this point, remove it from the pan along with the bay leaves and blend the sauce with the blender. Put the meat back in and add 2 cloves. Let it simmer gently for 15 minutes. Peel and cut the potatoes and fry in extra virgin olive oil. Chop fresh parsley and set aside to sprinkle on top of the dish.