Cordoba oxtail

Cordoba oxtail

This star recipe of Cordoba cuisine is a gourmet dish of tender and honeyed meat, and although its preparation is long, its flavor and tenderness will undoubtedly leave you surprised and dazzled to repeat again. The dish of Oxtail from Cordoba is essential to accompany it with some fries with Extra Virgin Olive Oil Molino de Ízcar.

1. Clean, wash, and chop the vegetables.
2. In a suitable saucepan, add the Molino de Ízcar oil and vegetables along with the bay leaf.
3. Sauté until the vegetables are toasted, but not burnt, because otherwise, it would make the dish bitter.
4. Add the previously cut oxtail to the saucepan and season with salt and pepper.
5. Sauté everything until it has caught some color.
6. Dip with the red wine and reduce by half.
7. Add the meat juice and let it boil over moderate heat until tender (about 3 hours).
8. Remove the tail once tender, strain the sauce, and reduce if necessary.
9. Serve with French fries in Extra Virgin Olive Oil (EVOO) Molino de Ízcar.

Recipe prepared by Restaurante Ermita de la Candelaria, Córdoba.