Bull's tail
Ingredientes
For 6 people
- 3 kg. bull tail
- 1 kg. potatoes
- 1 kg. artichokes
- 500 g. peas
- 1 kg. onions
- 1 kg. ripe tomatoes
- 250 g. carrots
- Olive oil
- 1 l. Montilla wine
- 2 c. cognac
- Salt, pepper, parsley and bay leaf
Preparation
Clean the bull tail of all of its fatand cut it into pieces (at the joints). Season them with salt and pepper, flour them and sauté them in a little oil. When they are golden, take them off the flame.In another dish - a deep casserole, for instance - sauté the onions, tomatoes, carrots, garlic and bay leaf. When the vegetables are done, add the pieces of bull tail and flambé with cognac. Then, sprinkle the mixture with the wine and let it cook, covered, over a low heat, for 90 minutes, stirring occasionally.Separately, boil the potatoes, peeled and cut into large dice, with the quartered artichokes, and the peas, for 10 minutes.When both mixtures are done, strain the liquid from the bull tail pot and bring everything to a boil for 20 minutes, stirring occasionally so it doesn't stick.If you let it rest for 12 hours then heat it up in a water bath, the stew's flavour will be even more delicious.OTHER INFORMATION
Towns:
Córdoba
