Oxtail bombs

The sticky, Marmite-like quality of oxtail is a revelation. I am particularly partial to meat with its very own accompanying sauce that has a gelatinous quality. Something that forces me to wipe my mouth with some soft wodgy bread,and this is exactly what oxtail does. It takes an unexpected trip back into history and tradition,Spanish tradition.
 Cordoban tradition decrees that oxtail stew stems from the 16th century when it was made to make the most of the tails of the bulls that had come from the bullfights. Little by little, it has become more popular and today it is a very traditional dish within Spanish gastronomy,particularly of dishes that are made at home.The cooking process is slow allowing the tail to cook until the meat separates well off bone. The sauce is textured but then strained  to achieve a thin and glossy gravy in which bread is an essential accompaniment! Today across the Iberian peninsula, from Cordoba to Lisbon, chefs are serving up this dish in the form of meatballs. Recently,or perhaps not so recently given the current situation, we returned to our  favourite Taviran "gastrobar" Come na gaveta.We had heard there was a new menu and I was beside myself with anticipation for one dish "Oxtail bombs,"deep fried balls of oxtail stew with dijon mustard.Here is the authentic Cordoban recipe.As I entered the house,I could identify that unique smell when I was preparing them.

Albondigas rabo de toro
An oxtail in pieces of about 4 or 5 centimeters thick (about 1.2kg )
A large onion
2 leeks
Medium half red bell pepper and one half green pepper
3 carrots (3 if they are not large)
2 large garlic cloves
4 bay leaves
150 ml of tomato puree (the best thing is to grate the tomato which is what I did)
500ml red wine
475ml chicken broth ( plus 125ml concentrated beef broth)
Salt, oil and pepper

Season each of the pieces of oxtail with salt and black pepper and flour them.

In a large casserole heat plenty of oil and fry pieces till golden on both sides.

While the pieces are browning, finely chop the vegetables. It is not necessary to to take too much care here because you will be mashing and straining the sauce latter on.

Once the pieces are browned, set them aside and in the same oil, add the onion, garlic, leeks and carrots and sauté for a couple of minutes. Add the crushed tomatoes and let them fry for 5 minutes.

Add the peppers and sauté well another couple of minutes

Return the pieces of oxtail to the pan with the bay leaves and wine and boil letting the alcohol evaporate. When the wine is boiling, add the broth until the meat is covered almost entirely. Cover and let cook over medium-low heat for about two and a half hours uncovering to check occasionally.

Once the meat is tender, remove it along with the bay leaf, and set aside.

Blend the rest with the help of a food processor and strain  to get a smooth sauce. Put the sauce back in the pan Reserve.

Clean the pieces of oxtail by removing all the fat and gelatin and leaving the lean meat. Grind the meat using a food processor or finely chop with knife.

Form the meatballs and flour them. Fry them in hot olive oil and put them on a plate covered with paper towels to remove excess oil.

Put the meatballs into the pan with the sauce and let simmer for a few minutes. Now they are ready. Enjoy this unctuous delicacy. 

Tricks and tips
Add a little of the sauce to ground beef so that the meatballs are juicier. You can also try to add a bit of soy sauce and or dijon mustard.
It is best to use a pan not too large, since this helps to add just the right amount of broth that otherwise can be too much and will make the sauce too light.
Serve with chips or mashed potato to put the finishing touch to this dish
Accompany with a good red wine.
Difficulty: easy
Preparation time: 3 hours
Serves: 5 people as a tapas item or two as a main dish
When you buy the tail, get your butcher to cut the pieces as large as possible. Small pieces are mostly bone and have little meat