Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lbs. oxtail
1 lg onion, chopped
5 cloves garlic, chopped
1 carrot, thinly sliced
2 lg tomatoes, chopped
2 green bell peppers, seeded
-and chopped
1/2 ts dried thyme
1/2 ts dried oregano
1/2 ts dried rosemary leaves
1/2 ts paprika
8 peppercorns
2 bay leaves
a few strands of saffron
-(optional)
2 c amontillado sherry or dry
-white win; e
2 c meat stock (about)
olive oil for frying

Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on
each side. Take oxtails off the oil and set aside. Brown the onion and
garlic in the remaining oil until golden. Return the oxtails to the pan.
Add vegetables, herbs and spices and stir to combine. Add the sherry and
only enough stock to cover the meat. Bring to a boil, then reduce the heat
and simmer covered for 3-5 hours, until the meat is done (it should be
easily falling off the bones), and the sauce has reduced. If the sauce is
still too liquid, uncover and boil rapidly for a few minutes.

Contributor: Esther Pérez Solsona

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