3 1/2 pounds bull's tails or oxtails, cut into pieces
Saffron threads, as needed
3 carrots, chopped
1 onion, chopped
2 small leeks, chopped
1 red bell pepper, sliced
4 to 5 cloves garlic
1 to 2 bottles Spanish red wine, such as Cencibel
1/2 cup olive oil
1 (3-inch) slice of fat from high-quality cured ham like Iberico, Serrano or prosciutto di Parma, chopped into small pieces, optional
1 red bell pepper, sliced
2 tablespoons tomato concentrate or tomato paste
1/2 cup homemade or store-bought demi-glace, optional
Salt and freshly ground black pepper
Finely chopped parsley, for garnish
Roasted potatoes and crusty bread, for serving
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