Cordobés-style stewed oxtail recipe

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  • Cuisine: Spanish

Ingredients

2kg oxtail
250g onion
250g carrots
100g leek
200g ripe tomatoes
1L white wine (Montilla-Moriles)
200ml water
1 bouquet garni (thyme, parsley and bay leaves)
100ml olive oil
Salt and pepper
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Preparation

Place the oxtail in a bowl of cold water for approximately 1 hour.

Meanwhile, peel and finely dice the onions, leek, carrots and tomatoes.

Drain the meat and dry with a tea towel.

Heat the olive oil in a heavy-based saucepan. Add the onion, leek, carrots, meat, and
bouquet garni, and stir thoroughly. Add the tomato and cook for a little longer. Pour in a splash of wine and allow the liquid to reduce for a few minutes. Add water. Season to taste with salt and pepper. Cook until the meat falls from the bone.

If you enjoyed this Cordobés-style stewed oxtail recipe then browse more Spanish recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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