20 min + 2 h rest - Cooking time: 2 h 30 min
People 6
Ingredients
2 k oxtail
4 large onions
1 head of garlic
4 ripe tomatoes
Carrots 3
A few threads of saffron
Laurel
½ l aromatic wine
Extra virgin olive oil
400 g potatoes
Black pepper
Sal Island
Crafting
Clean the tails well, remove the fat and cut at the joints (the butcher can do this). Season.
Peel and chop the onions, carrots and tomatoes. Sauté in a little oil. Add the tails, the whole head of garlic, the previously toasted saffron and the bay leaf. Cook everything together for a few minutes and pour in the wine. Cook covered for about 3 hours or until the meat separates from the bone.
Once cooked, let it rest for 2 hours.
Peel the potatoes and cut into squares. Fry in plenty of hot oil. Drain on absorbent paper.
Serve the tails with the vegetables and French fries.
If necessary, during cooking, add meat broth.
See all recipes with origin: Andalusia
