In the new cookbook by master chef Martín Berasategui, we find a hearty recipe for Iberian pig's tail. A dish to be cooked with dedication and enthusiasm. An ideal meal for winter days when you crave a good stew, the kind you eat with a spoon, knife, and fork. This is the recipe for Aljomar Iberian Pig's Tail Stew with prunes.
Ingredients
- 1.2 kg of cleaned Aljomar Iberian pig tail
- 75g of dried plums
- 1 dl. of sherry vinegar
- 2.5 dl. of red wine
- 0.5 dl. of olive oil
- 5 cloves of garlic
- 1.5 l. of broth
- Salt and pepper
Preparing the Pig's Tail Stew with Prunes
If they aren't already cleaned, trim the tails at both ends, shave them with a razor blade, and singe them with a blowtorch. Cook them for 2 hours in water, starting with cold water and skimming off the fat as they cook.
Take them out of the water and let them cool.
Once cooled, place them in a bowl with the vinegar, wine, and garlic. Mix everything well and let marinate for 12 hours, covered with plastic wrap.
Cut the plums in half and soak in cold water for one hour.
Drain the oxtails after 12 hours and separate the garlic cloves. Dry the oxtail pieces well on absorbent paper.
Heat a pot of the appropriate size for the amount of oxtails and brown the pieces with olive oil without letting them get too brown for about 15 minutes.
After that time, add the garlic and sauté for another 2 minutes. Then, add the marinade. Bring to a boil and reduce heat. Add the stock and cook for another 1 hour and 20 minutes.
It is important to cut a piece of parchment paper the same size as the diameter of the pot, brush it with butter so that it does not stick, and place it flush with the stew on that side.
Make a kind of chimney in the center so that the smoke can come out through there.
Finish and presentation
Add the plums 20 minutes before the end of the stew.
Remove from heat and season with salt and pepper.
