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Chickpeas with bull tail and extra virgin

Chickpeas with bull tail and extra virgin

Original and tasty recipe for lovers of spooning: Chickpeas with oxtail and extra virgin.

Did you know that chickpeas are an inexhaustible source of fiber, and also, they are delicious?

If, in addition, we cook them with extra virgin olive oil, their benefits are multiplied due to the oleic acid and its multiple vitamins that we have already discussed in previous posts. But, without a doubt, the best thing about this recipe with EVOO is that the Picual variety enhances its flavor, and when cooked with a powerful meat such as oxtail, the result is a tasty and different dish.

Ingredients for 4 people

  • Oxtail: 1.5 kg or four pieces.
  • Onions. 2 medium.
  • Carrots 2 medium.
  • Mature tomatoes. 1 large tomato
  • Green pepper. 1 large bell pepper.
  • Meat broth. 1 liter. Preferably homemade, or if not, use concentrated bouillon tablets, although the result will not be exactly the same.
  • Red wine. 500 ml. The higher the quality, the better the result.
  • Sweet paprika from La Vera. 2 tsp.
  • Black peppercorns. 1 tablespoon
  • Laurel. 2 large sheets
  • Garlic 4 teeth.
  • Cayenne 2 small (optional)
  • Oregano.

Preparation.

  • Cut the tails into small pieces. Then salt and pepper them and brown them for a minute in plenty of very hot extra virgin olive oil (on both sides). Reserve on a plate.
  • Peel the onions and bell pepper, and cut them into strips.
  • Peel the carrots and cut them into medium slices.
  • Grate the tomato and season it with a bit of oregano.

Elaboration.

  • Put 4 tablespoons of the extra virgin oil used to brown the oxtail in a wide saucepan.
  • Sauté the onion with the pepper, the carrot, the whole garlic cloves, the bay leaves, the teaspoon of peppercorns and the cayenne. This sauce must be cooked very carefully, over low heat, until the onion takes a transparent tone.
  • Add the grated tomato to the casserole, mix everything well and cook over a low heat, stirring from time to time, until the tomato water evaporates and thickens.
  • Add two teaspoons of sweet paprika from La Vera and stir well for a couple of minutes.
  • Sprinkle the sauce with the red wine, the liter of meat broth and a teaspoon of salt. Mix everything well, raise the heat to medium intensity and let it boil for a couple of minutes, stirring from time to time so that all the flavors are well integrated into the broth.
  • Add the sealed pieces of tail to the casserole and place them right next to each other. Cover the casserole and lower the heat, so that it cooks over a low heat.
  • After 60 minutes of cooking, turn all the pieces of tail and cook for 45 more minutes with the pan covered. Before turning off the heat, check that the meat separates easily from the bone. If not, extend 5-10 minutes more.
  • Remove the pieces of tail and bay leaves from the pan and blend the rest of the ingredients with the broth until obtaining a homogeneous sauce.
  • Add the previously removed pieces of tail and chickpeas to the sauce. Mix everything well and cook over a very low heat for 3 more minutes.

(LITTLE TRICK)

Let the stew stand for at least an hour, so that the chickpeas absorb the flavor of the sauce well.

READY TO SERVE AND EAT

And for all those who want to have another recipe based on chickpeas and extra virgin, but with a more marine touch, here we leave you a very interesting podcast.

https://bit.ly/2GMcBot

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