Description
Recipe:
- Ask your butcher to cut the oxtail into portions.
- Wash and drain the meat portions.
- Finely chop the onions and the two cloves of garlic. Peel the tomatoes, remove the seeds and finely chop.
- Add olive oil in a shallow pan and sauté the oxtail portions until they turn golden on all sides. Then, deglaze with wine.
- Add the paprika, pepper, chopped onions and garlic. Then add the laurel, allspice berries and tomatoes.
- Stir and add water to cover the ingredients.
- Lower heat and slow simmer.
- Add some water, if needed.
- Our sauce should be thick.
- When ready and the meat is tender, serve on a platter with rice pilaf, mashed potatoes, spaghetti or/and with green beans, peas or okra.
