🛒 Ingredients
- 1.5kg oxtail
- 1 bottle red wine (Rioja or Ribera)
- 2 onions
- 3 carrots
- 4 garlic cloves
- 2 tomatoes
- 1 cinnamon stick
- cloves, bay leaf, thyme
- beef broth
- olive oil
👨🍳 Step-by-step instructions
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Season the oxtail with salt and pepper and sear on all sides in very hot oil.
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Remove the meat and sauté the vegetables in the same oil until golden.
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Add the red wine, bring to a boil, and reduce by half.
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Return the meat to the pot, add enough broth to cover, and add the spices.
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Simmer over very low heat for 2.5 hours, or 45 minutes in a pressure cooker, until the meat falls easily from the bone.
💡 Chef's tip
The slower the cooking, the more tender and succulent the meat will be. Let it rest overnight in the fridge — the flavour improves significantly. Skim the fat from the surface before reheating.
📝 Our take
Oxtail has that collagen fat that melts in the mouth after three hours of slow cooking. There is no shortcut: an hour-long version is a completely different dish. The red wine in the sauce integrates gradually and the result is a dark, glossy reduction that demands good bread. It improves significantly after a day in the fridge.
🍷 Wine & food pairing
A full-bodied Ribera del Duero Tempranillo with some ageing. In Córdoba they traditionally serve it with Montilla-Moriles, which makes historical sense.
Suggested wine: Ribera del Duero Reserva
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