This is a succulent dish with a rich texture that needs a tannic, well-structured red wine such as a Vino de la Tierra Castile-León comprising both Tempranillo and Cabernet Sauvignon.
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Ox Tail
Preparation
Brown the chopped onions in a large pan with the Spanish olive oil. Remove any fat from the ox tail and add to the pan with the carrots, tomatoes, peppers, saffron and garlic. Season with salt and pepper. Stir for a few minutes, then add the wine. Cover the pan and simmer for 80-90 minutes. Serve with French fries. The dish will improve if allowed to stand for a few hours. Heat very slowly and add the potatoes just before serving.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Nutritional Facts
Energy (kcal): 1,165
Energy (kJ): 4,874
Protein (g): 47.6
Fat (g): 75.3
Carbohydrates (g): 41.4
Iron (mg): 8.6
Zinc (mg): 9.2
Riboflavin (mg): 0.7
Information provided by: The Spanish Nutrition Foundation (FEN)
2 hours
- 2 kg ox tail stock, cut into pieces
- gr onions, chopped
- 500 gr potatoes
- 750 gr tomatoes, chopped
- 1 green pepper, chopped
- 4 garlic cloves, chopped
- 2 carrots
- 0.1 ml Spanish olive oil
- Saffron threads
- 1 l Spanish red wine
- Salt and pepper
- 4.649 lb ox tail stock, cut into pieces
- 0.24 oz onions, chopped
- 17.637 lb potatoes
- 26.455 lb tomatoes, chopped
- 1 green pepper, chopped
- 4 garlic cloves, chopped
- 2 carrots
- 0.176 fl. oz Spanish olive oil
- Saffron threads
- 1.76 pint Spanish red wine
- Salt and pepper
- 4.649 lb ox tail stock, cut into pieces
- 0.24 oz onions, chopped
- 2.33 lb potatoes
- 3.48 lb tomatoes, chopped
- 1 green pepper, chopped
- 4 garlic cloves, chopped
- 2 carrots
- 0.548 cup Spanish olive oil
- Saffron threads
- 4.352 cup Spanish red wine
- Salt and pepper
Wine match