Córdoba-Style Oxtail with Shoestring Potatoes

Ingredients

• Oxtail (Cut into pieces; the exact origin of the meat is not specified.)
• Salt (To taste; used to season the meat and adjust the sauce.)
• Ground pepper (To taste, for seasoning the meat.)
• Flour (Enough to lightly coat the pieces.)
• Olive oil (A generous splash for browning; additional oil for frying the shoestring potatoes, quantity unspecified.)
• Carrot
• Onion
• 2 Garlic (Cloves.)
• 2 Cloves (A couple.)
• Whole peppercorns (To taste.)
• Green bell pepper (The publication specifies green bell pepper; the transcript only says pepper.)
• 1 vaso Red wine
• 0.5 vaso Sherry (Approximately half a glass.)
• Water (Enough to cover the meat.)
• 1 Potato (One large potato; peeled and cut into very thin strips to make shoestring potatoes.)

Steps

1. 1

   Season the oxtail pieces with salt and ground pepper. Dredge them in flour to lightly coat them; this coating will help form a crust as they brown and will thicken the sauce.

2. 2

   Heat a generous splash of olive oil in a pot over medium-high heat. Brown the oxtail pieces on all sides and transfer them to a plate.

3. 3

   In the same oil, sauté the carrot, onion, two garlic cloves, cloves, peppercorns, and green bell pepper.

4. 4

   Add 1 glass of red wine and 0.5 glass of Sherry to the vegetables.

5. 5

   Return the oxtail to the pot and add enough water to cover it. Cover and lock the pressure cooker and, once it begins to boil, cook for 1 hour.

6. 6

   While the stew cooks, peel a potato and cut it into very thin slices using a vegetable peeler or grater. Cut the slices into thin strips.

7. 7

   Fry the potato strips in oil until crisp, then set them aside.

8. 8

   After 1 hour, remove the meat from the pot. Blend all the vegetables together with the cooking juices until you obtain the sauce.

9. 9

   Taste the sauce, adjust the seasoning with salt, and return the meat to the pot. Gently turn it to coat it with the sauce.

10. 10

    To serve, arrange a bed of shoestring potatoes, place the oxtail pieces on top, and finish with plenty of sauce.

Notes

The quantities of oxtail, vegetables, flour, oil, water, and potato are not specified precisely; they remain without quantities when the source does not provide them. The publication specifies cooking for 1 hour in a pressure cooker, counted from when it begins to boil.

Nutrition per serving

• main course
• traditional
• stew
• pressure cooker
• meat
• Spanish recipe