Six ways to prepare the oxtail and six recipes to take advantage of your leftovers
Before, only the oxtail was found in the butchers that offered fighting meat. Today we find it in most butchers and supermarkets, although in reality it is usually veal tail, despite the fact that it appears with many names, such as oxtail, oxtail, bull tail, veal tail, etc. Cooking this ingredient in the right way, we obtain a sweet and tender meat and an intense flavor sauce.
So that you can enjoy this ingredient, today we have compiled six recipes for you to make this characteristic dish of Córdoba, whose tender and mellow meat is cooked practically throughout Spain. Once made, you can bone the meat and use it to prepare six other recipes that you will like as much or more than Cordoban's oxtail stew.