Rabo de Toro a la Sevillana

Yield: 4 servings. Have the butcher cut the tail into segments of about 7 cm. Blanch them in boiling water and drain. In a pot heat the oil and add the chopped onion, leek, carrots, garlic and ham. Saute until softened, then add the blanched pieces of oxtail and saute on a high heat. Add the brandy, set it alight, and stir with a long handled spoon until the flames subside. Then add the red wine or sherry, the herbs and the spices, the chili pepper and chopped tomato. Simmer until the meat is very tender, about 2 hours, adding stock or water as needed. When cooked, the sauce should be fairly thick from reduction. If not, thicken with a little flour mixed in water.