Cordovan-style oxtail casserole. Traditional recipe on low heat
For some time now I was able to enjoy a few days in Córdoba thanks to the Córdoba Gourmet Caliphate, and among the many wonders that this city has, there are undoubtedly its tapas bars where you can have a Montilla-Moriles and a portion of oxtail at Cordovan, a dish that is not lacking, and which has seemed to me an exquisite preparation since I tried it.
So, when I returned home, that recipe that had totally conquered me hung around in my head, and the first day I had time I decided to prepare it in a saucepan over low heat, as was always done, and of course, following a recipe from the book by a Cordoba-born vine and a wonderful cook such as Ana from "Mama's Recipes". I was not mistaken, the result was a plate of honeyed meat, tender and with a sauce that takes away the hiccups and just asks to have a good loaf of bread nearby to dip as if there were no tomorrow.
IngredientsFor 4 people
- Bull tail 1
- Ripe tomato 2
- Red pepper 1
- Garlic cloves 2
- Montilla-Moriles fine wine 125 ml
- Extra virgin olive oil 125 ml
- Loaf of bread 50 g
- Wheat flour for sprinkling
- Laurel 1
- Salt and pepper to taste
How to make Cordoba's oxtail casseroleDifficulty: easy
- Total time
In a saucepan we put half the oil and when it is hot, brown the pieces of meat, previously coated in flour.
Once sautéed, add half the wine and enough water so that they are well covered. We let cook at the beginning with the strongest fire so that it comes to a boil and then we cover the casserole and lower the heat long enough until the meat is tender, ensuring that it does not stay dry and if so, adding more water.
While the meat is being cooked, put the rest of the oil in a frying pan and fry the chopped red pepper. When this is half done we add the chopped garlic, the tomatoes and the slice of bread. Finally we add the wine, the bay leaf and a little pepper and let cook for a few minutes.
We pass this sofrito through the mixer and add it to the meat stew. We remove, salt and cook everything together for 20 minutes, stirring occasionally so that it does not stick.
What to accompany the Cordoba oxtail casserole
A full-bodied red will be perfect to accompany this Cordoba-style oxtail casserole, although I would also recommend that you not miss the day you prepare it a good loaf of bread, as this sauce is made with bread and dips. A spectacular dish.Tags: Vegetables And Legumes Desserts Meats And Birds