Preparation
We put the pieces of oxtail in a large pan with cold water. It starts to cook and when it starts to boil we remove the foam with a slotted spoon. We add the whole and peeled onion with cloves, the bay leaf, the carrot, the wine and the salt.
Cook uncovered for 3 or 4 hours until the meat separates from the bone and the broth is thick enough to make a sauce.
We remove the bay leaf and peppercorns and put the carrots and onions in the mixer.
To put it on the table, we put the pieces in a bowl and cover with the sauce.
We will accompany the tasting of this dish with a red wine of the designation of origin ´´ribera del duero´´ or ´´la mancha´´.
Cook uncovered for 3 or 4 hours until the meat separates from the bone and the broth is thick enough to make a sauce.
We remove the bay leaf and peppercorns and put the carrots and onions in the mixer.
To put it on the table, we put the pieces in a bowl and cover with the sauce.
We will accompany the tasting of this dish with a red wine of the designation of origin ´´ribera del duero´´ or ´´la mancha´´.
Ingredients
- An ox tail.
- 1 onion.
- blond.
- 6 grains of pepper
- 250 gr. of carrots.
- 2 nails.
- a glass of white wine.
- Water.
- Salt.
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