- 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 8 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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