Tail of Beef cooked in caldereta

This recipe of tail of beef cooked in caldereta is very simple and only has a secret: that the flesh was tender and of good quality.

The cook classical prepared with tail of bull, but today is much simpler to find tails of beef in the market. Besides, the flesh is something tenderr that the in case of the bull or the buey.

Ingredients for 4 people

A tail of clean beef of 1,2 kg roughly
2 small tomatoes firm and without skin
1 green pepper or red
1 average onion
4 or 5 teeth of garlic
1 big carrot or 2 small
1 glass came (oloroso dry or target with body)
A chorrito of oil of olive
1 teaspoonful of sweet pimiento
Laurel and aromatic herbs (those that better seat him to the dish are the romero and the thyme)
Salt and pepper
Broth of flesh (home-made or in cubitos)

Preparation of the tail of beef cooked in caldereta

We put at the bottom of a good cazuela the tail of beef troceado and clean of fat. We go to add to the cazuela the rest of ingredients all together and in crude: salt (without spending us because afterwards we will put broth) and pepper, a thread of oil (the tail contributes his own fat),the glass of wine, the clean vegetables and hammered in regular dice (is better to peel the tomato),the laurel, the aromatic herbs and the pimiento.
We revolve a bit the set so that the vegetables and the rest of ingredients integrate and distribute by equal.
We cover the flesh with a soft broth of flesh and spend to ebullición. The tail will cook during a variable time that usually will be among 1,5 and 2 hours. The time depend the terneza of the flesh.
We can simplify the work doing it in pot to pressure, although the tradition recommends to cook it to slow fire.
To half cooking is convenient to give the turn to the pieces of flesh and rectify the point of salt.
We will note that the cook is ready because it begins to release the flesh of the bone. It removes of the fire and leaves reposar the flavours before serving.