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Receta Oxtail Stew Alla Cordobesa

by Global Cookbook

Ingredientes

5 lb Oxtails cut 1 1/2" pcs 6 Tbsp. Extra-virgin extra virgin olive oil 6 x Garlic cloves thinly sliced 2 lrg Spanish onions cut 1/2" thk slices 10 x Dry apricots 1 Tbsp. Raisins 1 tsp Coriander seeds

1 Tbsp. Sweet paprika 1 lb Tomatoes peeled, seeded,     and roughly minced 1 x Carrot cut 1/2" coins 1 bot Dry red wine     Salt to taste     Freshly-grnd black pepper to taste

Direcciones

1. Place oxtail pcs in a large soup pot, cover with water and bring to a boil. Lower heat and simmer 1 1/2 hrs. Allow to cold, trim off large pcs of fat and set aside broth.
2. In another large soup pot, heat oil till smoking and add in garlic, onions, apricots, raisins, coriander seeds and paprika and cook till softened and golden. Add in tomatoes, carrots and red wine and bring to a boil. Season cooked oxtails with salt and pepper and place in pot with wine mix. Return to boil, lower heat and simmer 1 1/4 hrs, adding retained broth, if necessary, to keep liquid over level of meat. Turn heat to medium-high and reduce liquid by half, about 10 to 15 min. Check for seasoning and serve.
3. This recipe yields 6 servings.

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