2 kg of beef oxtail, cut at the joints
5 cloves of garlic, minced
1 tablespoon of vinegar
1/2 cup of olive oil
1 hand full of parsley and chives, chopped
1/2 green pepper in cubes
1/2 red bell pepper in cubes
1 chopped onion
4 tomatoes, peeled and seeded, chopped
3 sprigs of rosemary
Thyme and black pepper to taste
Salt and colorant to taste
2 kg of beef oxtail, cut at the joints
5 cloves of garlic, minced
1 tablespoon of vinegar
1/2 cup of olive oil
1 hand full of parsley and chives, chopped
1/2 green pepper in cubes
1/2 red bell pepper in cubes
1 chopped onion
4 tomatoes, peeled and seeded, chopped
3 sprigs of rosemary
Thyme and black pepper to taste
Salt and colorant to taste
Season the oxtail with garlic, salt, vinegar, and peppers
In a pressure cooker, heat half the olive oil and quickly brown the oxtail
Add water, leaving about 2 inches above the meat, then bring to a boil
Add the parsley, chives, and rosemary, cover the pot, and simmer for approximately 40 minutes
Let it cool, remove any excess fat, and refrigerate overnight
In another pan, sauté the peppers, onion, and tomato in the remaining olive oil, then add colorant and oxtail
Simmer until the meat is tender and the sauce has thickened, adding hot water as needed
Serve with polenta and a vinaigrette dressing.
