"The first bit is rubbish eye, then becomes a nuisance to the fingers, a burning cocktail party menu stomach, a small bulge in the pocket, and with a little luck, just turning into a slab the conscience. However, the lives and stories, begins with a harmless bit that goes unnoticed. cocktail party menu "(I confess, cocktail party menu Jaume Cabre) There are many things in life starting in the most harmless, they realize that without us permeating permeating until finally become part of our everyday ... this is an idea that can be applied to the friendship of many people who I am lucky to be my friends, who have slowly been getting within me and without whom not conceive my daily life ...
It seems that one always tends to prepare the recipes that are used to eating at home since childhood, or at least that happens cocktail party menu to me. But I really innovate and try new things, I decided to do a oxtail recipe, which I gladly came and had only eaten in restaurants.
As this time I could not go to my main source, namely, my mother, because this is not a dish in his repertoire, I thought it would be best to ask one of the best cooks I know, a well bottomless culinary wisdom: my beloved cocktail party menu Elvira ... and I was right.
His exact words were crying to try your recipe because I would cry a lot ... I did not cry, but almost every recess plate wet bread in the sauce that was delicious ... thanks Elvis!. I knew that .. but your recipe serves me ;)
Oxtail in red wine Ingredients: - 2 Ox tails chopped - 2 medium onions - 1 clove garlic - 1 green pepper - 2 carrots - 1 tomato - 1 bottle of quality red wine - 1 glass of brandy - 1 / 2 cup of water or broth - 3 bay leaves - 1 sprig of thyme (optional, I did not get) - salt, pepper and olive oil Preparation Pass the meat in flour and place in the hot oil in a pan deep. In the same oil, saute onion chopped fine. When transparent, add the remaining vegetables, chopped. Leaving very low heat saute half an hour, stirring frequently so it clings to the pan. Add the meat to the vegetables and stir, to mix everything well. Add the brandy and flambé (I did not do because I did not dare, although I added brandy). Add the thyme, bay leaf, water or broth and red wine. Season and let simmer until meat is very tender, about 3 hours. Remove the herbs and meat sauce and go for Chinese (I I grind in a blender because I had colander Chinese). Serve the meat with the sauce on top.
First, I have to prepare your recipe must be DELICIOUS! Despi go find the book of James CABRÉ .... Macas things that brought me today. Be nice day! Conchita September 27, 2012 7:09
Rechifla is a dish that I've got in me and they also blog, but you try to dispuestísima estoy por el version that respects itself is delicious, if you were a cocinera y eso comes up in each of coughing publications. besazo a huge 27 September 2012 7:57
I do much the same but the beer is delicious kisses on September 27, 2012 10:49
Amigaaa the secret of a buen Rabo is the first place I knew jajajajaja cocktail party menu nature, evil and Piensa acertarás unas buenas manos como segundo y las Tuya is true for kitchen Maravilla. The credit tuyo y solo tuyo, yo solo soy ese granite sand, at times a bit cojonera fly, you already entiendes me that you recetilla the da y poco más. But that does not do you need to tell that todas mis recetas are Tuya, ya it saps. Ahhhh a thing, nor yo brandy flambe, owner uniceja me much hahahaha. Miles kisses parte of a granite cocktail party menu mountain cocktail party menu of sand you amigas. Smuuuuaaackkkksssssss 28 September 2012 22:29
Oh Maria Jose, I love oxtail. As much I like to cook with wine. This dish is one of those that run very well when you sell invited! We'll see you soon! Regards, Nani 29 September 2012 23:45
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