Córdoba-style oxtail stew (Rabo de toro)

1. Pat the oxtail pieces dry, season with salt and pepper and dust with flour; brown them well on all sides in the olive oil in a large heavy-based pan, then lift them out.

2. In the fat, cook the diced onion and carrot and the sliced leek for 12-15 minutes until soft and golden, then add the crushed garlic and grated tomato and cook for another 5 minutes.

3. Return the meat, pour in the red wine, add the bay leaves and boil for 5 minutes so the alcohol evaporates; add enough water to just cover the meat.

4. Cover and cook over very low heat for 3-3.5 hours until the meat falls off the bone on its own; stir now and then and add a little water if needed.

5. Lift out the meat, blend the sauce with the vegetables until smooth (or push it through a sieve) and reduce it uncovered until thick, dark and glossy; return the meat and heat together for another 10 minutes.

6. Serve with chips or mashed potatoes and some bread for the sauce.

Tip: Leave the finished stew in the fridge overnight: you can lift off the set fat from the top and the sauce becomes even silkier.