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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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.
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)
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.