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Rabo de Toro a la Sevillana
Yield: 4 servings
1 1/4 kg oxtail
50 ml olive oil
1 onion, chopped
1 leek, chopped
3 carrots, chopped
2 cloves garlic, chopped
50 g ham, diced
75 ml brandy
100 ml red wine or sherry
bay leaf
parsley
thyme
salt
pepper
cloves
1 piece chili pepper or cayenne
1 tomato, peeled and chopped
Have the butcher cut the tail into segments of about 7 cm. Blanch
them in boiling water and drain. In a pot heat the oil and add the
chopped onion, leek, carrots, garlic and ham. Saute until softened,
then add the blanched pieces of oxtail and saute on a high heat.
Add the brandy, set it alight, and stir with a long handled spoon
until the flames subside. Then add the red wine or sherry, the
herbs and the spices, the chili pepper and chopped tomato. Simmer
until the meat is very tender, about 2 hours, adding stock or water
as needed. When cooked, the sauce should be fairly thick from
reduction. If not, thicken with a little flour mixed in water.
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Rabo De Toro