OXTAIL À LA PAQUITA

• This recipe was given to me by my aunt, I have just slightly varied some things.
  

1 Kg cow tail cut into pieces

3 medium onions

4 spice cloves

3 bay leaves

Salt and pepper

Cinnamon stick 1

2 heads of garlic

Flour

125 ml olive oil

3 carrots, sliced

1 green pepper, diced

1 pinch of nutmeg

Chocolate 70% cocoa

300 ml white wine + 250 ml water

1 bouillon cube

Thyme, oregano, parsley

1 tomato

1 tablespoon tomato concentrate (I've put in Mutti one)

Indications:

Wash, dry, salt and pepper the tail and flour it. Peel the garlic.

Put a drizzle of olive oil in a large pressure cooker and fry the cloves of whole garlic. Remove them and then brown the floured tail very well. Remove the pieces of tail.

Then clean carrots, pepper and onions, sauté them well in the oil of having browned the tail. Let the onion caramelize a little. Put the pieces of tail back in.

Dissolve the stock cube a little in water and add this together with the wine to the pot with vegetables and meat.

Now add chocolate, bay leaf, cloves, oregano, cinnamon, thyme, parsley, nutmeg, salt, pepper, tomato concentrate, raw tomato.

Cover the pressure cooker and cook for about 1 hour (be careful it will depend in the kind of pressure cooker you have), in a cocotte for example it will have to be cooked for 3 hours aproximately. After that time remove the pieces of meat to a tray and remove the broth, bay leaf, cinnamon stick and with the mixer and Chinoise sieve or mill/strainer turn it into a sauce.

With some baked potatoes it is delicious. The sauce can then be used with pasta, meatballs, etc.