Preparation

We put the pieces of oxtail in a large pan with cold water. It starts to cook and when it starts to boil we remove the foam with a slotted spoon. We add the whole and peeled onion with cloves, the bay leaf, the carrot, the wine and the salt.

Cook uncovered for 3 or 4 hours until the meat separates from the bone and the broth is thick enough to make a sauce.

We remove the bay leaf and peppercorns and put the carrots and onions in the mixer.

To put it on the table, we put the pieces in a bowl and cover with the sauce.

We will accompany the tasting of this dish with a red wine of the designation of origin ´´ribera del duero´´ or ´´la mancha´´.

Ingredients

  • An ox tail.
  • 1 onion.
  • blond.
  • 6 grains of pepper
  • 250 gr. of carrots.
  • 2 nails.
  • a glass of white wine.
  • Water.
  • Salt.