|Copyright 2015 LtDan'sKitchen blogs|
10 lbs "terno" (ox tail, cheek, and legs), sliced into large portions
3 large onions, diced
8-10 bay leaves
1 whole clove garlic, roughly diced
3 large carrots, diced
1 32-oz canned diced tomatoes
1/2 cup tomato paste
12 cups beef broth
1/2 tsp dried oregano
1 tbsp Spanish paprika
1 cup canned pimientos, sliced
2 cups green olives
1 cup chickpeas
8-10 oz canned Spanish chorizo (about 1 cup), sliced
salt and pepper
*4 tbsp olive oil (optional)
1. In a large pot, boil the meat with enough water, half the onions and 4
bay leaves. Season with salt and pepper. Let it boil for about an hour
over medium heat. Turn off the heat and allow to cool.
2. Pour off the liquid and wash the meat pieces and trim off any hard
3. In another large pot, heat the olive oil if using, over medium high
heat. Saute the remaining onions, bay leaves and garlic until
softened. Season with salt and pepper. Add the carrots and cook for
another 3 minutes.
4. Return the meat pieces into the pot and pour in the beef broth. Bring
to a boil and once boiling, cover the pot and lower the heat to
medium low and allow to simmer for at least two hours. Add water if
necessary to make sure the meat is submerged while simmering.
5. Add the can of tomatoes and simmer for an additional hour or until
the meat is very tender. Turn off the heat and allow to cool. Make
sure that the meat is tender enough that the bones come off easily.
6. Pick off the large bones and slice the meat into 1-inch dice. Add the
paprika, oregano, pimiento, chickpeas, tomato paste, and olives.
Bring to a boil and allow to simmer at medium low heat for 30
minutes. Add more water if the sauce is too thick.
7. Check for seasoning and add the chorizo. Simmer for another 30
minutes. Let it rest for about 15 minutes to allow the flavors to
meld. Serve with steamed white rice.
* The canned Spanish chorizo is stored in lard. If you want, you can use the lard instead of the olive oil to suate. It adds an extra flavor to the dish.