Bull rabe

Ingredients for 4 servings:

• 2 kg oxtail, cut into 2 cm thick slices
• 500 g tomatoes
• 750 g onion(s)
• 3 bell peppers, green and red
• 6 cloves garlic
• 2 bay leaves
• 2 glasses of dry sherry
• some olive oil or clarified butter
• 1 tbsp paprika powder, spicy, if possible “Pimenton de la Vera”
• some saffron threads
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 25 minutes

Oxtail

Brown the trimmed, almost fat-free oxtail in a large pot for about 20 minutes. Add the diced onions and bell peppers. Place in a pot along with the diced tomatoes, garlic, salt, pepper, paprika, bay leaves, and the saffron soaked in water. Then add the wine. Cover and simmer for about 1 3/4 hours, adding a little more stock or water if necessary. This dish tastes best when the meat is allowed to rest in the covered pot for up to 2 hours. If desired, thicken the sauce with a little butter. Baguette, potatoes, or rice are good accompaniments.