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Stewed oxtail

A hearty traditional dish

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Stewed oxtail

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

©Becky Lawton

Ingredients

    • 2 kg oxtail
    • 1 tomato
    • 350 gr. Peas
    • 1 ½ kg. of onions
    • 750 gr. carrots
    • 5 Cloves garlic
    • ½ dl. of sherry
    • 3 saffron threads
    • Olive oil
    • Salt
    • Ground pepper

Method

  1. Peel the onions and saute in a pan with 1 ½ dl. oil. When done, remove and reserve.
  2. Meanwhile, clean, peel and slice the carrots. Wipe the excess fat off the slices of oxtail.
  3. In a large  uncovered pressure cooker, place the oxtails, sautéed onions, tomatoes -  peeled and cut into quarters - garlic, saffron, carrots, Peas and the oil used to fry the onion.
  4. Add salt and pepper and saute for 15 minutes. Add the sherry, put the lid on the pressure cooker and cook for 15 minutes over a medium heat. Remove from heat and let stand at least 2 hours.
  5. Before serving, reheat and serve in hot  bowls or dishes.

 

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