Menudo Sulipena Recipe

Place oxtail in a stockpot with enough water to cover. Cook meat for 1 1/2 to 2 hours or until tender. Alternatively, you can cook oxtail in a pressure cooker for 25 to 30 minutes or until tender. Set oxtail and cooking water aside.

Heat butter and olive oil in a heavy-bottomed casserole. Sauté garlic and onions until tender and fragrant. Add red bell peppers and Spanish paprika. Sauté for 2 to 3 minutes.

Add oxtail, ham, chorizo, tomato sauce, and tomato paste; cook for 1 to 2 minutes. Add cooking liquid and simmer over low heat for about 20 minutes.

Add chickpeas and brandy. Season to taste with salt and pepper; mix well.

Transfer to a platter and serve hot.