Cordoba-style oxtail is one of the most emblematic stews in Andalusia and all of Spain. Slow cooking in red wine turns the collagen from the tail into a gelatinous and shiny sauce with a deep and intense flavor. Although it requires patience, the result absolutely justifies the wait.
Mediterranean
Cordovan-style stewed oxtail
Oxtail stewed in red wine in Cordoban style. Traditional Andalusian stew with collagen and deep flavor, perfect with mashed potatoes.
- Spain
- Main course
- High protein
- Low sugar
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 46 g
- Fiber 2 g
- Carbohydrates 10 g
- Fat 24 g
- Sodium 480 mg
Story behind the dish
Preparation
Braised oxtail Cordoban style is a preparation from Spain with medium difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 9 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of chopped oxtail.
- Have ready: 1 bottle of red wine (75 cl).
- Have ready: 2 large onions, chopped.
- Have ready: 3 sliced carrots.
- Have ready: 4 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Marinate the tail in the wine with the vegetables and spices for 12 hours in the refrigerator
Marinate the tail in the wine with the vegetables and spices for 12 hours in the refrigerator. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Drain and reserve the marinade wine.
Drain and reserve the marinade wine. Dry the pieces of tail well. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Brown the tail in very hot oil on all sides; booking
Brown the tail in very hot oil on all sides; booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Sauté the vegetables in the marinade for 15 min.
Sauté the vegetables in the marinade for 15 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Return the tail; add the marinade wine and tomato
Return the tail; Add the marinade wine and tomato. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Cover with water if necessary; boils and foams
Cover with water if necessary; boils and foams. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Cook, covered, over very low heat for 2 hours or 45 minutes in a pressure cooker.
Cook covered over very low heat for 2 hours or 45 minutes in a pressure cooker. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
The meat should fall off the bone
The meat should fall off the bone. Strain the sauce and reduce if necessary. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve over mashed potatoes with the sauce and chopped parsley.
Serve over mashed potatoes with the sauce and chopped parsley. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.