1 oxtail piece
500g of beef muscle
2 tablespoons of olive oil
50g of chopped bacon
1/2 cup of finely chopped onion
1 clove of minced garlic
1/2 cup of grated carrot
1 tablespoon of chopped fresh parsley
1/2 cup of red wine vinegar
2 tablespoons of concentrated tomato extract
4 sprigs of salt
salt and pepper
1 oxtail piece
500g of beef muscle
2 tablespoons of olive oil
50g of chopped bacon
1/2 cup of finely chopped onion
1 clove of minced garlic
1/2 cup of grated carrot
1 tablespoon of chopped fresh parsley
1/2 cup of red wine vinegar
2 tablespoons of concentrated tomato extract
4 sprigs of salt
salt and pepper
First method:
Combine the bacon, onion, garlic, carrot, and parsley in a hot skillet
Fry for a bit, then add the oxtail cut into chunks and the beef muscle cut into chunks as well
The oxtail must be thoroughly cleaned before use
Fry again, season with salt and pepper, and let it brown
Add the red wine vinegar and when it has evaporated, add the concentrated tomato extract and cover the meat with hot water; reduce heat and simmer slowly
Simmer for a bit until the meat is almost cooked, then add the sprigs of salt and continue cooking everything together until serving time
The sauce should be dark, thick, and very flavorful
It requires a lot of time for complete cooking: almost six hours
Second method:
This method is simpler and faster
Boil the oxtail and beef muscle cut into chunks in salted water until a good broth forms that can be used for other purposes
Next, prepare the picadillo of bacon, onion, garlic, carrot, and parsley as before, but adding a slice of chopped ham
Cook this picadillo for a few minutes in hot oil until it starts to brown and combine it with the oxtail and beef muscle in a pot with the tomato extract, a cup of broth, and the sprigs of salt
Taste the seasoning; add more pepper and simmer over moderate heat until the sauce reduces
These two recipes serve 8 people.
