Receta de rabo a la cordobesa en cocotte Pearl

Recipe of cordovan tail in Cocotte Pearl

Cooking in cast iron is raising the kitchen to another level, since it adds a special point to food. Thus, for example, it is the tenderness of meats in stews and the sweetness of sauces.


Today we share a special recipe that takes us to the south of Spain to enjoy the best of its livestock and the products of the Mediterranean garden with the elaboration of a traditional Cordovan-style oxtail in our cocotte Pearl, following the recommendations of the Gastronomic Brotherhood of the Cordovan Bull's Tail.


For this preparation you will need the following ingredients.



 


ELABORATION OF THE CORDOBESA-STYLE TAIL



  1. Chop the onion and sauté with a generous jet of oil in our cocotte Pearl.

  2. When the onion begins to take on color, add the crushed garlic cloves.

  3. We will prepare the sliced carrots and start cooking them when the onion is transparent.

  4. Sauté the vegetables for a few minutes and then add the chopped and peeled tomatoes. It is recommended that these are very ripe.

  5. We will turn the vegetables a few times so that they cook well and chop a little more.

  6. We add the oxtail or cow's tail that we will have previously chopped and cleaned to remove the hardest parts and excess fat.

  7. We will remove everything thoroughly so that the meat absorbs the flavor of the sauce.

  8. Add a few strands of crushed saffron and the two glasses of wine.

  9. Next, we will cover the meat with water and add the peppercorns and cloves.

  10. Let it cook over high heat until it starts to boil and foam begins to come out, which we will have to remove, and then let the tail and the vegetables cook slowly.

  11. To achieve the ideal tenderness point of the tail, we must leave it to cook for at least two hours, so it is recommended to leave the lid half-open and gradually add water if it evaporates too much.

  12. We will let it rest while we remove the sauce and the vegetables to grind them until we get a very fine and unctuous texture.

  13. We will incorporate the sauce back into the cocotte, heat if necessary and that's it!


 


USE: We will know that the point of the meat is adequate when it comes off the bone easily.


RECOMMENDATION OF USE: Do not insert metal objects into the cocotte. To grind sauces, it is recommended to remove the preparation to another glass where we can proceed to carry out this step with the blender until the desired texture is achieved.