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La Clave (Velázquez, 22) makes its debut in the 6th Month of the Bull's Tail with its Asturian oxtail stewed in the Cordoba style. A traditional dish par excellence, the emblem of the San Isidro Fair in the Plaza de Las Ventas. The head chef Pepe Filloa remains faithful to the traditional Cordoba recipe, which does not marinate the tail in wine or leave it to soak beforehand. After flouring them, the portions of meat are sealed with extra virgin olive oil. Then the sautéed garlic, onion, carrot, pepper and tomato is added, finished with bay leaves and bathed in red wine. After five minutes, the water is poured in and left to cook on a low heat for no more than three hours. The tail is removed from the pan to beat the sauce. Once beaten, everything is cooked again for five minutes. The pieces are served with the bone, three or four per person. Juicy and gelatinous, the meat is so tender that “you can separate it from the bone just by looking at it,” says Pepe Filloa. Particularly aromatic due to its seasoning, the sauce is poured directly from the pot.