Known since Roman times, today we still enjoy this magnificent stew. It’s very tasty and simple to prepare, with a gelatinous texture derived from the meat of the bull’s tail, together with the sauce, thick, tight and spicy with the deep aroma of the wine... It has all of the qualities of a magnificent culinary specialty. Highly appreciated in Seville, bull’s tail absolutely has the nuance of the chosen wine and the time used to achieve this “old-fashioned” dish, filling and succulent like few other dishes.
Season and lightly flour the pieces of tail. Brown them in frying pan with oil and reserve.
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Julienne the onion. Slice the carrot. Peel the garlic cloves. Chop the leek (optional).
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Sauté everything in the same oil as the meat, over low heat. When everything is cooked, add two or three bay leaves and the cloves.
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Place everything in a pan, add the meat and add the broth and wine. Cover and simmer for about 3 hours. Add more broth (or water) if it dries. Let cook until the meat can be separated from the bone.
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Serve with chips or cooked, with the sauce from the pan. The vegetables can be crushed to thicken the sauce.
- 1 ½ k of bull’s tail, chopped
- 1 large onion
- 3 carrots
- 1 red pepper
- 2 cloves garlic
- 6 or 7 black pepper kernals
- 1 ½ glasses red wine (or Generoso, Montila)
- Bay leaf
- Olive oil
- Salt
- ½ liter of beef broth
- Ground pepper
- Flour
- 4 cloves
- ½ leek (optional)