Cut up the oxtails (or get your butcher to do it) and wash them thoroughly. Peel the onions and carrots and cut into rings and rounds respectively.
Place the oxtails in a deep pan, cover with cold water, and add half the carrots, onions and herbs. Bring to the boil, then skim the surface, cover the pan and allow to cook over a low heat for 4 to 5 hours until the meat is tender. In a frying pan, gently fry the finely chopped garlic, the diced ham, the remaining onions and a bay leaf. Sprinkle 2 to 3 tablespoons of flour over the contents of the frying pan and mix in. When it starts to colour, pour in the wine and a large cupful of the oxtail cooking liquor. Place the oxtails in a deep pan and cover them with this mixture. Check for seasoning, adding more salt, wine and herbs if necessary, and allow to cook gently in this sauce over a low heat for an hour. Optionally, you can add more wine to the recipe, or make it with oloroso sherry. You can also add hot pimentón (Spanish paprika), though I personally would not advise it.
Serve the oxtail in its sauce in an earthenware dish, with fried or sauté potatoes on the side.
オロロソの理想的な提供温度は12ºから14º Cです。
オロロソはその名の通り、非常に香りの複雑なワインです。その強い特徴は個性的な料理のレベルに位置し、そのポテンシャルを最大限に発揮することができます。赤身の肉やジビエに最も適したワインです。
肉のシチューや煮込み料理、特にオックステールやほほ肉のようなゼラチン質の肉との相性は非常に良いです。キノコや熟成したチーズとの相性も抜群です。
12° から 14° C の間で、白ワイングラスでお楽しみ下さい。
濃厚な味に寄り添い、感動を継続させるのに最適です。
その性質上、抜栓後数か月楽しむことができます。
