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Slow-Cooked Oxtail, Ox Tripe, and Ox Feet

  • Pressure Cooker 1:
  • Oxtail, skinless 1000.0 g
  • Water 1500.0 ml
  • White Onions, quartered 40.0 g
  • Bay Leaf 2.0 pc
  • Pressure Cooker 2:
  • Ox tripes, cleaned and soaked in running water with 30 ml vinegar 1000.0 g
  • Water 2000.0 ml
  • White Onions, quartered 40.0 g
  • Bay Leaf 2.0 pc
  • Pressure Cooker 3:
  • Ox Feet, cleaned and sliced into 1 inch thick 1000.0 g
  • Water 2000.0 ml
  • White Onions, quartered 40.0 g
  • Bay Leaf 2.0 pc

Callos a la Madrileña

  • Olive Oil 100.0 ml
  • Picnic Bacon, small cubes 100.0 g
  • Spanish chorizo, sliced 150.0 g
  • White Onions, chopped 150.0 g
  • Garlic, chopped 50.0 g
  • Mixed Bell Peppers, sliced 50.0 g
  • Spanish smoked paprika 15.0 g
  • White Wine 90.0 ml
  • Reserved beef stock 2000.0 ml
  • Tomato Sauce 125.0 ml
  • Reserved Meat, oxtail, ox tripe, ox feet 1700.0 g
  • Morcilla, 2 pcs whole 150.0 g
  • Rock Salt, to taste
  • Black Pepper, crushed, to taste
  1. Slow-Cooked Oxtail, Ox Tripe, and Ox Feet

    140 minutes
    1. Place each of the meats in their respective pressure cooker with water uncovered. 
    2. Apply high heat to every pressure cooker. Once it starts to boil, discard the water.
    3. Add the rest of the ingredients in their respective pressure cooker, including the new set of water.
    4. Close the lid and secure it properly. Apply heat again to all pressure cookers.
    5. Keep a close watch on all three pressure cookers to know when it's ready. Wait for the pressure cookers of the oxtail skinless and ox tripe to whistle. Once they're ready, maintain medium heat and cook for 35 minutes. Meanwhile, when the pressure cooker for the ox feet whistles, maintain medium heat and cook for 45 to 50 minutes.
    6. After cooking each meat at its respective time and pressure cooker, turn off the heat. Let each meat rest for 10 to 15 minutes before releasing the steam by removing the whistle cover.
    7. Strain all cooked meat and reserve the stock from the three pressure cookers. This will yield about 2 to 2.5 liters of stock.
    8. Discard the rest of the aromatics and set aside the strained meat and stock.  
  2. Callos a la Madrileña

    100 minutes
    1. Add oil to a pot and sauté picnic bacon and Spanish chorizo until it renders fat. Remove from the pot, then set aside.
    2. In the same pot, add oil if necessary, sauté onions, garlic and mixed bell peppers until they look cooked and smell fragrant.
    3. When they're almost caramelized, throw in the paprika and fry until aromatic.
    4. Add the white wine to deglaze the bits and pieces of the pan. Wait for it to reduce until its alcohol evaporates.
    5. Pour in the reserve stock from the pressure cookers and the tomato sauce, then mix well.
    6. Return the previously sautéed picnic bacon and chorizo to the pot as well as the reserved cooked meats (oxtail, ox tripe and ox-feet). Stir well the broth and meats in the pot.
    7. Next, add the fresh morcilla or blood sausages as a whole. Bring to a boil, then let it simmer for 15 minutes.
    8. Taste the stew. If it's too thick or lacks flavor, you may add or adjust the taste by adding some of the remaining reserved stock. Season also with salt and pepper to taste.
    9. Simmer for another 30 minutes or until you have the right consistency and the morcilla appears cooked. Remember to stir the stew every once in a while.
    10. Once it's almost ready, the stew becomes naturally thicker. You may carefully remove and slice the morcilla, then toss the chopped pieces back to the stew.
    11. Continue simmering for another 10 minutes. It's optional to add some garbanzos and mixed pitted sliced olives for additional flavor.
    12. Serve in a nice casuella. Garnish with some chopped parsley and enjoy it with a nice warm baguette on the side.