Guiso de Rabo de Toro (Bull tail Stew)

1 bull tail (or oxtail)
3 or 4 onions
2 carrots
1 head of garlic
1 cube beef bouillon
1 teaspoon paprika
3 bay leaves
1 glass of red or white wine
cinnamon, nutmeg
6 cloves, peppercorns and salt
Virgin olive oil
4 medium potatoes

Fry the chopped bull tail in a pot with olive oil.
When browned, add the paprika and stir a few seconds (be careful not to burn).
Then add the garlic cloves, finely chopped onions, carrots cut into discs, bay leaf, wine, cinnamon, a little bit of nutmeg, cloves, pepper and crumbled bouillon tablet. Add water to cover the ingredients reach. Let cook for an hour and a half.

Separately, fry the potatoes cutted as you like better. Oil drain well and add to the stew if you want to make it softer. Simmer for 5 minutes and ready to serve. (Potatos can be also be boiled)
Serve hot.

Tips_Notice that will be diferent if using white wine. Also light flavour in that case.