Oxtail

Oxtail

Oxtail is the typical dish of Cordoba par excellence along with salmorejo, this is an easy-to-prepare stew that has its origins in Roman times. With Molino de Ízcar Extra Virgin Olive Oil we get a sauce that is difficult to beat, thanks to its softness and the slight bitter and spicy nuances it provides.

1. Chop the oxtails by the notches, clean them of grease and place them in a bowl of water to bleed out. Then drain away.
2. Place the drained oxtails in a pot along with the tomatoes, garlic, onions, and bay leaf.
3. Add wine, Extra Virgin Olive Oil Molino de Ízcar, cover them with water and add salt to taste.
4. Bring them to a simmer until tender and transfer them to another container.
5. Pass the remaining sauce through a masher, season with salt, and add it to the oxtails to bring them to a boil with the added sauce.
6. It is recommended to serve 24 hours after preparation.
7. As a garnish, put fries in Extra Virgin Olive Oil Molino de Ízcar to hulls in the same sauce.

El Churrasco Restaurant Recipe