Our friend Ãlvaro Antón DÃaz of the blog target = _blank relic = NOFOLW class = outboundcocinandoconamorálvaro has shared with recipes this recipe typical cordoba of bull tail. He tells us that there are many ways to make this dish, which has ended up extending geographically and that in each region it is done in a different way. You can get into a normal saucepan, of course, logically cooking time increases to 4 or 5 hours, but we will also be juicy. The grace of this cordoba -style bull recipe lies in the ingredients that must be good quality, in the macerate with a good red wine and in which it entails a slow elaboration. You dare?
| 🚻 4 Diners | 🕘 4h | 🍵 Main Dictatation | 🤯 Lowness |
| Ingredients to make bull to the Cordoba: |
| 2 toro tabs of 2.5 kg approximately 2 carries 3 leeks 2 onions media 2 mature tomatoes 2 laurel leaves salt flour to rebozar 1½ liters of wine red wine 4 cloves of garlic caldo de chicken or water to cover ground black pepper 1 jet of olive oil |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make bull to the Cordoba:
1. The first step to make this bullfight to the Cordoba is to salt and pepper the meat, batter it in flour and add it to the pot with a hot oil jet.
2. Brown the toro rabos well over medium heat and reserve them on a plate until later. Do not worry because they will end up doing.
3. In that same pot we add the carrots in slices, the chopped onion, the sliced ​​leek, and the chopped garlic, and we began to poach the vegetable.
4. Next, we cut and add the tomatoes to the pot of the Cordoba style bull. We also add the bay leaves and mix everything well.
5. Next we add the liter and a half of red wine and raise the fire to the maximum so that all alcohol evaporates.
6. Now we lower the fire, we throw the golden bull rabbis in the pot and integrate them well with the rest of the ingredients.
7. Then we add water or lock broth to the pot to cover the bull tail, close it well and cook everything about about 45 minutes.
8. When that time has passed, we check if the meat is well cooked and takes off from the bones and if so, our torus tail to the Cordoba will be ready to eat. It is typical to accompany this dish with fried potatoes since they combine very well with the meat.
