Oxtail stew (Rabo de ternera/buey)
Four servings: 1oxtail, cut at the joints; 1 onion, diced; 1
carrot, sliced; 2 garlic cloves, peeled, 2 small tomatoes,
chopped; 1/2 litter of red wine; 3/4 litter of beef stock (to
cover the meat pierces)
Preparation: Salt and pepper the oxtail pieces, dredge them
in flour, remove the excess of it ,fry in some olive oil, and
once they are brown move them to a pressure cooker with
some oil. Fry the onion and the carrots in the same oil (as
long as it hasn't got burned due to an excessive gas fire) as
well as the tomatoes, the garlic cloves for at least 1015minutes. Add the wine, allow it to evaporate, and then add
the stock. Now you can also move these ingredients to the
pressure cooker. The amount of liquid in the cooker must not
be too excessive, or too short.
Place the cooker on the fire with the lid on and locked, and
allow 30 minutes of cooking. Next, let the cooker cool down,
open it, remove the tail pieces to check if they are properly
cooked (if so, the meat detaches from the bone vertebra
easily); in the event that the sauce is too watery and
abundant, it can be reduced and concentrated by boiling it
separately some more time (without the pressure lid on).
Once this has been accomplished, process the sauce and
vegetables with a hand-held-blender and pass the content
through a sieve (a china cap will do), mix again the pieces
with sauce and reserve the stew in the fridge till next day, as
stews cooked the day before taste much better.