Oxtail in sauce
This oxtail in sauce is a classic on many tables and one of my favorite recipes. Oxtail meat is distinguished by its flavor and its slightly gelatinous texture. It's very easy to cook and a wonderful treat. I encourage you to make it!
Ingredients · Servings 4
- 1 oxtail, cut into pieces
- 2 onions
- 1 carrot
- 1 bay leaf
- 2 glasses of red wine
- Extra virgin olive oil
- 2 cloves of garlic
- 1 ripe tomato
- 1 tablespoon of flour
- 50 g brandy
- 1 glass of water
- Shall
- 6 white peppercorns
- 1 potato
- 2 carrots
Method · 12 h 55 min
- Wash the oxtail thoroughly and pat it dry with paper towels. Season it with salt and pepper. Place it in a deep bowl along with the onions, carrot, and bay leaf. Pour the two glasses of wine over it and let it marinate for a few hours, or better yet, overnight.
- The next day, drain the ingredients and reserve the wine.
- Put 3 tablespoons of extra virgin olive oil in the pressure cooker and fry the garlic. Chop the onions from the marinade and add them. When they are golden brown, add the chopped tomato and continue frying.
- Coat the oxtail pieces in flour and remove the excess by gently tapping them with your fingers. Brown them in a pan with a little oil, taking care to ensure they are all evenly browned. Once browned, place them in the pot. Add the bay leaf and the carrot from the marinade as well.
- Add the tablespoon of flour to the leftover oil from frying the oxtail, so it cooks slightly and loses its flavor, then add the brandy, the wine from the oxtail marinade, and a glass of water. Next, add everything to the pot, close the lid, and cook over medium heat for about 25 minutes.
- Open the pot and simmer for another 15 minutes over medium heat to reduce the sauce slightly. The meat should be very tender and the sauce thickened.
- Remove the tail and pass the sauce through a food mill or blender.
- Peel the potato and slice it. Fry them in plenty of extra virgin olive oil.
- Peel the carrots. Steam them. Cut them into strips and sauté them in a pan with a drizzle of extra virgin olive oil.
- Put a layer of sauce on the plate.
- Place the portion of oxtail on top.
- Top with some potatoes and carrot strips.
