Oxtail with Pedro Ximenez with sweet potato puree
Everyone likes classic recipes, traditional and authentic flavors that take us back to the past, but if we also add elegance and finesse, then we already have a complete recipe, perfect for these holidays. We hope you enjoy it with your loved ones.
We inaugurate the recipes for these holidays!
Preparation time: 1 hour + 15 minutes
Ingredients for 4 people):
1 kg beef or ox tail cut into slices
flour for coating
1 large onion
2 medium carrots
2 cloves of garlic
2 ripe tomatoes
1 leek
1 bay leaves
1 sprig of thyme
1 sprig of rosemary
1 glass of red wine
1 glass of Pedro Ximenez wine
1 glass of broth
6 tablespoons olive oil
salt
pepper
For the garnish:
600 g sweet potato
2 butter spoons
A pinch of nutmeg
salt
pepper
Step by Step:
1 For the tail: Season and flour the tail pieces. In the pressure cooker, heat 4 tablespoons of oil and add the tail, fry until golden brown. Remove and reserve.
2 Peel and chop the onion, garlic and carrot. In the same oil that has browned the meat, sauté the onion and garlic, add the carrots when the onion is transparent. Chop the leek and add it. Add the aromatic herbs, the reserved tail and pour the wine. Let it evaporate for 5 minutes, add the broth, close the pot and cook for 45 minutes. Turn off the heat and let it cool. Once cooked, shred the meat, reduce the sauce and blend it.
3 Boil the peeled and chopped sweet potatoes in boiling water until soft. Drain them and mash them with the butter, salt, pepper and a pinch of nutmeg. Using a mold, form discs or rectangles of puree on the plates and distribute the shredded meat on top. Finish with a little of the sauce and serve the rest in a sauce boat. Serve hot.
