Ingredients
- 3 yellow or white onions
- 4-5 Tbsp Spanish olive oil
- 5 carrots, (approximately 1 lb.)
- 6 cloves garlic
- 1/2 green bell pepper
- 2 stalks celery
- 3 ripe tomatoes
- 4-5 Tbsp Spanish olive oil
- 4 lbs. oxtails
- 2 bay leaves
- 3 cups (24 oz) dry sherry
- salt and pepper to taste
Preparation Time: 20 Minutes to Chop Vegetables
Cooking Time: 1 Hour, 15 Minutes with Pressure Cooker
Servings: This oxtail recipe makes 4 servings.
Note: Since oxtail meat is not soft unless simmered for hours, this recipe uses a large pressure cooker to reduce the cooking time to approximately 1 hour. It must be at least 6 liters in size. If you do not use a pressure cooker, the cooking time will be 2-3 hours.
Preparation:
Gather all ingredients above, a large frying pan and pressure cooker.
Peel and coarsely chop the three onions.
