Ingredients
The following ingredients have 6 Servings
- - 1 kilo oxtail cleaned and washed
- - 2 tablespoons butter
- - 3 tablespoons olive oil
- - 1 head garlic, chopped
- - 1 medium onion, chopped
- - 1 red pepper, seeded and roasted
- - 1 green pepper, seeded and roasted
- - dash of paprika picante
- - ½ cup ham, cubed
- - ½ cup sliced chorizo bilbao (spanish sausage)
- - 1 cup tomato sauce
- - 1 tablespoon tomato paste
- - 1 tablespoon cooked garbanzos (chick peas)
- - 1 tablespoon spanish brandy
- - salt and pepper
Instruction
- Pressure cook the oxtail for 20-25 minutes. OR simmer with just enough water to cover until tender, about 45 minutes. De-bone and cut into ½- inch cubes. Set the stock aside.
- In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes.
- Add oxtail, ham, Chorizo, tomato sauce and tomato paste. Next add the reserved stock and simmer over low heat 10 minutes.
- Now add the garbanzos and brandy and season with salt and pepper and enjoy.
