STEW:
- 1/2 cup essential olive oil
- 1 (3-inch) slice of fat from high-quality cured pork like Iberico, Serrano or prosciutto di Parma, chopped into small pieces, optional
- 1 red bell pepper, sliced
- 2 tablespoons tomato concentrate or tomato paste
- 1/2 cup homemade or store-bought demi-glace. optional
- Salt and freshly ground pepper
- Finely chopped parsley. for garnish
Directions
Roasted taters and crusty bread, for serving
For that marinade: Inside a large deep tray or pan, put the bull's tails or oxtails in one layer, standing upright. Press a few saffron threads into the top of the each tail. Add some chopped vegetables towards the marinade and pour in 1 bottle of Spanish dark wine, or even more as needed the dark wine must cover all of the ingredients. Leave to marinate within the refrigerator for twenty-four hrs.
For that stew: Take away the bull's tails or oxtails and hang aside. Strain the vegetables in the marinade and reserve both liquid and also the strained vegetables.
Inside a Nederlander oven or deep, heavy skillet, heat the essential olive oil over medium-high temperature. Add some fat, if using, and render lower, two to three minutes. Add some reserved strained vegetables and saute until gently caramelized, about ten minutes. Add some peppers and then gradually caramelize all of the ingredients together for fifteen minutes longer.
Add some tails one at a time, standing them upright and moving aside the caramelized vegetables underneath, so the tails have direct connection with the foot of the pan. Once the bottom from the tails has switched a grey color, two to three minutes, turn on them and repeat on the other hand for the next two to three minutes. Include the reserved marinade. The liquid must barely cover the bull's tails or oxtails. As needed, top-up the liquid with water. Add some tomato concentrate or paste and demi-glace, if using.
Prepare over slow, low heat before the meat in the tails is falling the bone but nonetheless succulent and moist, about 4 hrs. Check and proper the seasoning from the stew with pepper and salt.
Serve the stew immediately, garnished with finely chopped parsley, supported by roasted taters and crusty bread. This stew may also be designed a day ahead and reheated for everyone the very next day.
This recipe was supplied by professional chefs and it has been scaled lower from the bulk recipe supplied by a cafe or restaurant. The Meals Network Kitchens chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.