Instructions

Chop the oxtail taking advantage of the weak zone among the vertebrae, if we are not able to do it, we can ask the butcher to cut them. Chop all vegetables into fine brunoise and keep.
Mash the garlic cloves in a mortar with a pinch of salt, some oregano and Rosemary to taste. Brush the meat with this mixture, ass the wine and let it soften for 30 minutes. Once time has elapsed, take the pieces well drained out, season and coat with flour. Heat a bit of virgin olive oil in a Magefesa Pressure Cooker and when hot, brown the meat until uniformly sealed. Set aside and keep. Add a bit of oil into the same pot if necessary and poach the vegetables over medium heat. Add the chiplote chili peppers and the tomato sauce, sauté for some minutes. Add the oxtail to the pot and damp it with the wine used for marinating, let it reduce for some minutes so that alcohol evaporates and add the meat broth until pieces are covered.
Close the pressure cooker and wait until it reaches the highest pressure over high heat. When we are warned, lower heat to the minimum and let it cook for 40 minutes. When time is over, set aside the pressure cooker and let the pressure to be released completely before opening the lid. Check the meat texture. If it is smooth, we may cook it 5 or 10 more minutes. Powder the olives on top, adjust seasoning and let it rest for 20 minutes before serving.
Serve it hot accompanied by white rice or potato puree with sliced avocado. If we do not find Jerez oloroso wine, it may perfectly be substituted by aromatic mature rum.

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