This is my version but every Spanish cook and family will have their own… leeks, shallots or pearl onions can be used, ginger is sometimes added and saffron too although I used turmeric. And if you are wondering where the turnip comes into it that’s because I stumbled upon it at the market this morning. A very rare event for me, finding turnip not going to the market, I mean.
1kg oxtails, rinse and pat dry with kitchen paper
2 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
1 turnip, peeled and diced
4 garlic cloves, peeled, smashed and roughly chopped
2 ripe tomatoes, roughly chopped
2 tbs tomato puree
2 or 3 bay leaves
2 cloves, ground
1 tsp freshly ground black pepper
1 heaped tsp sweet paprika
1 tsp turmeric
Glass red wine (you will know how big the glass should be)
Stock or water about 500ml
Dredge the oxtail in the flour and turmeric, shaking off any excess.
In a deep frying pan, over medium heat, brown the meat in a little olive oil. When brown remove and set aside.
In the same pan add a little more oil and sauté the vegetables, garlic and aromatics. When they have started to soften add the tomato puree and cook for one minute before adding red wine and turning up the heat. When the wine has reduced by half add the stock or water to cover the vegetables and at least half way up the meat.
Turn the heat to low, cover and let it gently simmer for 3 hours or more until the meat is starting to fall away from the bone.
Remove the meat and bay leaves from the pan then blend the vegetables and liquid into a smooth sauce.