Oxtail Stew (Rabo de ternera/buey) (23)

Four servings: 1 oxtail, cut at the joints; 1 onion, diced; 1 carrot, sliced; 2 garlic
cloves, peeled, 2 small tomatoes, chopped.
Preparation: Salt and pepper the oxtail pieces, dredge then 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 10-15 minutes. 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 juice in the cooker must not be too
excessive, or too short.
Place the pressure 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 to watery and abundant, it
can be reduced and concentrated by cooking it some more time (without the
pressure lid on). Once this has been accomplished, process the sauce and
vegetables it contains with a hand-held-blender to a processor, grind and pass
the content through a sieve (a Chinese 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.

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