How to make
The name of this dish is slightly disturbing, but you will be amazed by its incredible taste. Since a bull's tail is difficult to find, it can be perfectly replaced by veal, for example.
The tail should be cut into thick pieces of approximately 2″ (5 cm) and be at room temperature.
Roll each piece of meat with bone in flour and seal over high heat on both sides in a bit of olive oil.
Take them out and pour the remaining olive oil (strain, if there are any remnants of burnt flour) and fry all of the vegetables in it, which are cleaned and cut into pieces (the tomato can be grated).
Once they soften well, add the meat, bay leaf, paprika, black pepper, as much salt as you like and pour the wine. Increase the heat, so that the liquid can evaporate and reduce, then pour the broth and add water, so that it covers the products well.
Boil for about 2 hours on low heat. This is the secret of this dish - slow and prolonged cooking and that's how the meat becomes incredibly tender and the gelatin, which it contains, is released. Since it depends on the thickness of the pieces, check the degree of tenderness with a fork. Pour a little warm water, if necessary, in the cooking process.
If you wish, you can remove the meat and blend and strain the vegetables, in order to make the sauce smooth, or you can leave them that way.
Towards the end, add the cleaned, washed and strained mushrooms, cloves and star anise and boil everything for another 20-30 minutes or until the mushrooms are fully cooked.
Serve the dish warm.
Traditionally, this dish was prepared in Cordoba and is prepared after Bullfighting, with the tails of bulls participating in it.
Tip: Use quality red wine for the sauce, as its taste depends on it.
Enjoy your meal!
