Cooking time: 3 hours
Mix the salt and flour together and lightly cover the meat in the flour mix. In a large casserole dish, on medium to low heat, add the olive oil. Once it is very hot add the meat to the oil and cook until golden brown all over. Remove from heat and put aside.
In the same oil that was used to brown the meat, add the chopped onions and garlic, cook until onion is transparent then add the carrots and peppers.
Cook for 10 minutes stirring occasionally. Add bay leaves and thyme, allow the vegetables to stand for another 10 minutes. Add diced tomatoes and salt and cook for a further 15 minutes.
Add the Oloroso and meat to the vegetables and cook on a medium heat with the pot uncovered for 10 minutes, ensuring that the meat is completely covered with liquid. Then cover the pot and turn down to a low heat allowing it to stew for 4 hours.
Once the meat is tender remove from heat and serve with roast potatoes and fresh bread to dip into the sauce.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
