Wanna Be The Next Big Thing The Apprentice

Sopicaldo

One of the quintessential Cuban recipes with rice and black beans with rice or chicken fricassee. At least they are the name I remember as a child at my parents.

The recipe as is the transcribing, I keep it with care since I sent Marilyn Bank, also the tail of Nitza alcaparrado Villapol, that I reserve for another occasion.

Ingedientes:

5 pounds oxtail
1 green bell pepper

1 large onion
6 cloves garlic
8 tablespoons tomato paste
2 tsp ground black pepper
4 cups water
½ cup dry wine
½ cup oil
Salt to taste

Preparation

Cut tails for binding (reels or vertebrae) season with salt and pepper.
Dore tail pieces and seasoned with hot oil. Book.
Slice the onion and bell pepper, Julienne (fine strips and elongated) and garlic into small pieces.
saute in the same oil gilded pieces of tail.


Stir the sofrito tablespoons of tomato paste, stir and bring to the pot where you cook the tail.
Add 4 cups of water to the pan and high temperature, wait until it begins to boil, add the chopped tail, cook over low heat until the oxtails are tender, add the wine dry, add salt.

Off the stove and let stand for 10 minutes before serving.

usually served with white rice in some parts of Cuba traditionally served with root vegetables (taro, sweet potato, cassava) boiled.

I follow that recipe to the letter took him very badly, I added my "touch": Flour the pieces of tail before frying, I used white instead of water, I added a splash of cognac with white wine and used tomato paste with tomato sauce.

The recipe is as it gave me Marilyn, but Nathan (also good knowledge of the subject), says the cumin and bay leaves and characteristic flavor of Cuban food. Are noted for next time.

This recipe participated in the contest organized by Apicius of La Cocina Paso a Paso by reason of their 4 million visitors your blog.