Traditional oxtail recipe

We will prepare a delicious oxtail, dish of Cordovan origin (or from Andalusia not to enter into discussions 😉), stewed with red wine.

Recipe of stewed oxtail

Let's start with a warning: the oxtail recipe needs patience and time. There are no shortcuts to get a bull's tail with the right texture and smoothness.

With a good preparation, we will surely obtain a dish where the meat will be soft almost to the point of getting rid of eating it, and a Thick sauce that mixes vegetables, wine and spices in a perfect proportion. Do we start cooking?

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Stewed oxtail, step to step

Cooking recipe to prepare a stewed oxtail with vegetables, for 6 people. It is an easy dish to make that only needs a little patience.We're going to peel the onions and the carrots. We will cut them into pieces, without needing to pay much attention to size or shape.

Then we will wash the leek, the pepper, the tomato, and cut them into pieces. In the case of the leek, we will use only the white part, and in the case of the pepper, we will remove the inner white parts, the seeds and the head.

We will also leave the peeled garlic, and for the moment, we will reserve our vegetables.

Now let's take care of the meat. We will start by salting the oxtail (clean) in pieces.

The following will be Flourish it For this, we can spread the flour on a plate, and then roll the pieces of meat on it, with the idea that it sticks everywhere.

Then we heat a jet of oil in a large pan, to brown the pieces of oxtail. We will rotate each piece so that all its faces take color.

Once finished the Fry the meat, remove all the pieces and replace them in the pan with some of the vegetables that we already have prepared: the garlic, the onion, the carrot, the leek and the pepper. We will lower the fire a little and, if necessary, we can add an additional stream of oil.

Let them cook for about 8 minutes. Then, we will incorporate the tomato and we will cook everything for about 10 more minutes.

After that time, we will pour all this mixture in a large, preheated pan, and we will add the wine. We will stir everything and let it cook for about five minutes, then incorporate the meat.

The next step will be to season the preparation. We will add all the spices, and then pour the meat broth. We will stir everything again, then cover the pot and let it cook for 2 hours, with the low heat.

However, do not leave the cooking to your fate, but remove it from time to time to make sure it does not stick and cook evenly.

After two hours have elapsed, the oxtail should be ready.

Tips for a perfect oxtail

At the end of the cooking of the dish, we will make our sauce pass the tests of the perfect dish:

Did you stay? a layer of fat or oil? Remove it with a spoon. It is normal, comes from the fat released by the meat and the added broth, during such a long cooking.
Does the sauce have a very liquid consistency? Then let the dish cook a little more time, but this time removing the lid of the pan, to evaporate some of the liquid.
If you want a more uniform and creamy sauce, you can take out the meat from the pot, and pass the rest of the ingredients by a blender or robot. I also recommend you remove the bay leaf before processing this kind of cream.This step is part of the traditional recipe of oxtail, but if you prefer, you can omit it.

With what to accompany the oxtail

The oxtail stew is perfect with the classic accompaniments of the sauce dishes. But in this case, we have to take into account that the sauce is prepared to wine, so the garnishes should be combined very well with that flavor that has so much personality.

In principle, potatoes usually look good with the most autumnal or winter sauces, so we can use one of these options:

Baked potatoes, still hot and with some herbs and butter.
Some bakers potatoes, with onions, to give them more flavor

And since we'll never get tired of cleaning the sauce on the plate with a piece of bread, I recommend our homemade bread recipe.

More stewed meat recipes

If you have been left wanting to prepare other dishes of this same style, we have other recipes with meat to recommend:

Rabbit stewed with mustard and many vegetables.
Beef stew that can be prepared with potatoes and carrots, or even more vegetables.
A stew of pork that you can prepare with peppers.
And this traditional meat goulash from Hungarian cuisine, with a lot of paprika.

Traditional oxtail recipe

Recipe of stewed oxtail

Stewed oxtail, step to step

Tips for a perfect oxtail

With what to accompany the oxtail

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