Rabo de buey

Ingredients for 4 servings:

• 2 oxtails, cut into pieces
• 4 onions, chopped
• 2 carrots, chopped
• 6 garlic cloves, chopped
• 2 dl olive oil
• 2 tbsp brandy
• Salt and pepper, black, freshly ground
• Red wine, plenty to cover the meat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

braised oxtail, recipe from Cordoba

Place the oxtail pieces close together in a casserole dish that just fits. Sauté the onions in oil until translucent, add the garlic and carrots, and roast for about 3 minutes. Season with salt and pepper and add to the meat. Pour in the brandy and enough red wine to cover everything. Preheat the oven to 100 degrees Celsius. Cover the casserole dish and bring to a boil. Immediately place the casserole dish in the oven and cook the oxtail for about 4 hours. When the meat is tender, remove it from the broth and keep warm in the oven. If necessary, skim off the broth and purée it with the vegetables using a hand blender. Season with salt and pepper. Serve the meat and sauce as hot as possible. Serve with a green salad and baguette or boiled potatoes.