Cut the tail by the junction that you have and let it soak covered with cold water for 2 or 3 hours to release the blood you may have.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make bull tail with garnish: |
| 2 kilograms of toro tail 1 onion unit water 2 units of maturo tomato 1 pinch of salt 1 garlic head 2 laurel leaves 1 glass of olive oil 1 pound of white wine 1 kilogram of patatos |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make bull tail with garnish:
2. In a pot with oil put the drained tail next to the tomatoes, onion and garlic, all peeled and chopped, and bay leaves.
3. throw the wine and water until everything is covered. Sala out and put the pot softly so that it is done little by little until the tail is tender.
4. When the pieces of tail are made to a clay casserole, strain the sauce and throw it in the casserole. Take the fire a few minutes to give a last boil.
5. Serve the bull tail stew accompanied by potatoes cut into segments, fried or roasted with fine herbs.
