Meat Recipes by Carlos Mirasierras

Oxtail Andalusian Style

Code08

Ingredients for 4 people:
2 Kg. oxtail
3 leeks
4 onions
4 carrots
4 cloves of garlic
½ liter of beef broth
1 liter of red wine
2 bay leaves
2 cloves
salt
pepper
2 tablespoons flour
Preparation:
Cut the oxtail through the vertebral gaps. Clean the pieces, salt and pepper, and
dredge them in flour.
Fry the oxtail pieces, to a brown color in all sides, in a large skillet with olive oil.
Transfer the meat to a casserole where the stew will finally be cooked.
Cut the onions into julienne, and the leeks and carrots into slices; peel the garlic
cloves but leave them whole.
Fry all the vegetables in the same pan, and when they're soft add the bay leaves and
cloves. Next transfer it to the casserole where the oxtail pieces are. Add in the wine, to
cover it all, and let it simmer for 2 hours.
Add some broth as the sauce dries. The oxtail must be cooked until the meat
separates from the bone.
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Pig's trotters

Code09
9