Put olive oil in a pressure cooker and chop the onion and finely chopped garlic.
Then we incorporated the tails clean and cut into slices.
We sauté for 5 minutes and add chopped carrots, peeled and chopped tomatoes, paprika, pepper, bay leaf, saffron strudel and salt.
We sauté for 15 minutes more and we add the wine.
Cover the pot to take pressure let simmer for 40 minutes without uncovering.
Never reserve fresh stews, but let them rest for at least two hours.
- 2 kg of bull’s tail.
- 2 large onions.
- 1 head of garlic.
- 1/2 Kg Carrots
- 2 Glasses of wine of Montilla Moriles.
- 1 glass of olive oil.
- 1 Tablespoon sweet paprika.
- 1 Tablespoon pepper in grain.
- 1 Bay leaf, saffron strand and salt.