The on-fire tail is a way to prepare the very traditional tail of res in Cuba and that also allows you to taste it in a juicy way that is really irresistible to the palate. From a sofrito that includes tomato, onion and pepper, among other ingredients this dish is so rich and easy to prepare that you will not hesitate to try to do so once you take note of this recipe.
Ingredients:
- 2 tails of beef, cleaned and cut into pieces about 10 centimeters.
- 1/2 cup olive oil.
- 1/2 kilogram of onion.
- 1/2 head garlic.
- 3 large roasted and peeled peppers, or a can of black peppers.
- 1/2 cup well-chopped parsley.
- 1 cup tomato sauce.
- 1 1/2 tablespoons salt.
- 1/2 teaspoon cumin.
- 1/4 teaspoon oregano.
- 3 cups dry or red wine.
- Spicy chili peppers or chili sauce to taste.
Preparation:
We start by washing the tail pieces and once this is done they dry out. Fry in hot fat until brownanded and removed from fat. In this same fat where the tail was fried, we have to sauté the onion, garlic, peppers, parsley and tomato sauce.
Then we throw out the pieces of tail, which are stirred and the other ingredients added. They are cooked for about three hours over medium heat.
If necessary, add more wine.
