Menudo Sulipeña



1 k. oxtail, cleaned & washed
2 tbsps. Butter
4 tbsps. Olive oil
1 head garlic, chopped
1 med. onion, chopped
3 pcs. red pepper, seeded & roasted
½ tbsp. paprika picante
½ cup ham, cubed
½ cup chorizo bilbao, sliced
½ cup tomato sauce
1 tbsp. tomato paste
½ cup garbanzis, cooked
3 tbsps. brandy
salt & pepper


Step 1

Pressure cook oxtail for 20 to 25 minutes or simmer with enough water to cover until tender; set stock aside. In a casserole, heat butter and olive oil. Saute garlic and onion, then add red and green peppers and paprika. Stir-fry for 2 to 3 minutes.

Step 2

Add oxtail ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire for about 10 minutes. Add garbanzos and brandy.

Step 3

Season with salt and pepper.

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