This winter in Madrid is being a rainy one, no white Christmas for us this year, and it’s such a shame because we had all of the cold and none of the beauty of winter…
The advantage, on the other hand, is that I’ve been able to cook some heavy duty dishes. Red wine, red meat and spices are on call these days.
This is a dish that I’ve never eat or cooked before, but it won’t be the last time, cause it is delicious! The meat literally melt in your mouth and the sauce is so…velvety!
The cooking time could be 3 hours or 45 minutes…it depends. If your have time, peace and quite, then go for the 3 hours, pour yourself a glass of wine and relax. But if you (like me) have less than an hour to serve your hungry guests, then go for the pressure cooker, it is a blessing!
- 1,2 kg oxtail chopped
- 1 onion
- 1 carrot
- 3 shallots
- 5 garlic cloves
- 500 ml red wine
- 100 ml brandy
- 1 sprig of rosemary
- 1 sprig of thyme
- 50 ml olive oil
- 15 g butter
- 3 cloves
- Salt and pepper.
Season the pieces of oxtail with salt and pepper. Heat the oil in a saucepan over high heat and seal the pieces on all sides. Drain and set aside.
Peel and chop the garlic, carrots and shallots. Sauté these vegetables for 5 minutes in the same pan. Incorporate the pieces of oxtail, cloves and herbs and mix. Bathe with the brandy, flambé and add the wine. Bring to a boil and cook over low heat for 3 1/2 hours (or cover the pressure cooker and cook for 45 minutes, from the time it starts to steam out, over medium heat).
Remove the meat, strain the juice and reduce it in a casserole along with the butter.
To serve, distribute the meat on plates and pour the sauce over.