Like almost all stews, It is preferable to prepare the oxtail a la Cordobesa, on the eve of the day it is to be consumed, since the flavors settle and it is richer and more unctuous. To do this, we start by cleaning and polishing the oxtails, removing the fat and harder areas.
Cut the onions into regular pieces and sauté them with the olive oil in a large saucepan, in which the tail slices can fit. After three minutes, add the sliced or crushed garlic. When the onion is transparent add the carrot, cut into slices and the green pepper in pieces, and sauté for about five or six minutes. Then we add the tomato cut into wedges.
We give the vegetables a turn, breaking them well and add the oxtails, stirring thoroughly to absorb the sauce. Add the saffron and wine and cover everything with water, also incorporating the cloves and pepper berries. When it starts to boil, we froth and lower the heat to a minimum, cooking the tails with the pan partially covered for about three long hours.
If necessary, we will add more water during cooking. We will know that the tails are ready when we see that the meat comes off the bone easily. Then we turn off and let the stew cool, well covered. When it is cold, we remove the tails and reserve them in a source. We crush the sauce with all the other ingredients and cover the tail slices and we have ready an incomparable stew.
Three delicious spoon dishes to beat the cold
With what to accompany the oxtail stew in the traditional way
The best to accompany the oxtail stew in the traditional way is to serve it with some french fries, although you can accompany it if you prefer with white rice or mashed potatoes. If you have leftover meat or sauce, you can use it in many other recipes, such as rice with oxtail and boletus, with which you will surely succeed again.