1 1/4 kg oxtail 50 ml olive oil 1 onion, n, chopped 50 g ham, diced 75 ml brandy 100 ml red wine or sherry bay leaf

parsley

salt

pepper

1 piece ce chili pepper or cayenne

Have the butcher cut the tail into segments of about 7 cm. Blanch them in boiling water and drain. In a pot heat the oil and add the chopped onion, leek, carrots, garlic and ham. Saute until softened, then add the blanched pieces of oxtail and saute on a high heat. Add the brandy, set it alight, and stir with a long handled spoon until the flames subside. Then add the re wine or sherry, the herbs and the spices, the chili pepper and chopped tomat Simmer until the meat is very tender, about 2 hours, adding stock or water as needed. When cooked, the sauce should be fairly thick from reduction. If not, thicken with a little flour mixed in water.

*Source: Cooking in Spain by Janet Mendel-Searl Erfasst von Sylvia Mancini