- 3 Lbs. Oxtail.
- 2 Red peppers.
- 2 Medium onions.
- 2 Green peppers.
- 2 Carrots.
- 2 Ripe tomatoes.
- Thyme, bay leaves
- 2 Tablespoons paprika.
- Tablespoons chorizo pepper pulp.
- Olive oil.
- 2 Cups sherry wine.
- Beef stock.
Chop onion, peppers, carrots, and garlic into fine brunoise.
Cut oxtail into pieces between the joints.
Heat olive oil in an 16 Qt Alustar Magefesa pressure cooker and brown oxtail pieces. Remove from cooker and set aside.
In the same pot, cook chopped vegetables until soft, then add tomato concasse, choricero pepper pulp, 2 bay leaves, a sprig of thyme, paprika and sauté for a few minutes.
Return browned oxtail pieces to cooker and cover with the wine. Cook for a few minutes until alcohol evaporates, then pour in the beef stock.
Close the pot and cook for about 45 min.
Serve with fries or roasted potatoes.
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