INGREDIENTS
4 servings
1 chopped ox tail (2 lbs approx)
150 ml of red wine
150 ml of white wine
2 leeks
2 tomatoes
1 medium onion
1/2 bulb of garlic
2 carrots
1/2 dry pepper
1 bay leaf
1 cup of oil
Salt, flour and freshly grounded black pepper
PREPARATION
Season the tail pieces and bread them, pass them through the pan with hot oil until they are browned all around.
Strain the oil we used to fry and place two tbsp in a pressure cooker (we personally cook first in the pot to make up time since depending on the quality of the tail it will take a long time anyway); only use 2 tbsp of oil in the pot or the sauce will turn out too greasy.
Add onion, garlic, leek, bay leaf, dry pepper and carrots, everything minced, to the pot and sauté until it is browned halfway. Then add the tomato, let everything cook for about 15 minutes.
In a different saucepan, place the tail over medium flame with the two kinds of wine and boil down to half.
Make sure that the tail is touching the bottom (better if it is on a rack); since the sauce will thicken and if we are not careful it may stick to the saucepan.
Place the vegetables on top, place the pot over flame and we will have it ready in 20 minutes.
Once you are able to open the pot, but while it is still hot, remove the tail pieces and clean off the attached vegetable pieces. Use an earthenware pot to place all the liquid and vegetables (mash the vegetables with a potato masher or a food processor) and pour them on top of the tail. Cook everything until it is completely tender, usually 15 minutes will be enough.
This dish can be reheated, but always consider that the tail is too gelatinous and should be served hot.
