Wednesday, July 31, 2013


This is a Spanish dish it is not particularly difficult dish to make. It is tender and very tasty
1 medium sized ox pata (around 1 ½ k)
2k ox tail
1 cup dry white wine
Peppercorns, lightly crushed
1 bay leaves
1 tsp. rhyme
1 big onion, quartered
½ cup olive oil
1 tbsp. minced garlic
1 medium sized onion chopped
2 pieces chorizo de bilbao, sliced
1 cup tomato sauce
Salt and pepper
1 tbsp. Spanish paprika
2 cups garbanzos
1 cup pimiento
1 cup green olives

1. Boil ox pata and tail; discard water. Boil again in water together with wine, peppercorns, bay leaves, thyme and onion. Simmer until tender. Strain broth and save. Cut deboned pata and tail into 1 piece; set aside.

2. Heat olive oil in pan; sauté garlic and onion. Add chorizo ox pata and tail; cook for 5 minutes. Add tomato sauce, salt pepper and paprika. Add ½ of reserved broth and stir until mixture thickens. Simmer uncovered for 30 minutes; lastly, add garbanzos, pimiento and green olives. Add more broth as necessary (must be thick) and correct seasoning.

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