Oxtail Stew with Red Wine

Name: Oxtail Stew with Red Wine
Total time: 14400 s
Yield: Serves 3 servings
Ingredients: 3 1/3 lbs oxtail (about 1.5 kg); 3 carrots; 1 large onion; 1 leek; 2 cloves garlic; 1 green bell pepper; 3 1/4 cups red wine (750 ml); 2 cups water (about 500 ml); olive oil; 2 bay leaves; salt; black pepper; flour

Afuegorapido @cook_27945021

Valencia, Valencia

As expected, today I’m honoring one of my favorite dishes from Spanish cuisine, a recipe with over two centuries of history. It’s a true delight for meat lovers and fans of delicious traditional stews.

As you can tell from the title, the star ingredients in this dish are oxtail and red wine, complemented by the wonderful flavor base we’ll get from the vegetables.

Like many ancient dishes, there’s a story behind its origins. Oxtail stew was already popular in the kitchens of Ancient Rome. According to the historical source Bodegas Mezquita, this stew was often prepared by the lower classes. In the city of Córdoba, the less privileged would eagerly wait for the bullfights to end, when the bullfighters would give away the ears, tail, offal, and other parts of the animal to the poor. Meanwhile, the wealthy—businessmen, landowners, and others—remained in the more exclusive areas of the arena.

As you can tell from the title, the star ingredients in this dish are oxtail and red wine, complemented by the wonderful flavor base we’ll get from the vegetables.

Afuegorapido @cook_27945021

Valencia, Valencia

As you can tell from the title, the star ingredients in this dish are oxtail and red wine, complemented by the wonderful flavor base we’ll get from the vegetables.

Saved

Ingredients

4 hours

Serves 3 servings

3 1/3 lbsoxtail (about 1.5 kg)
3carrots
1large onion
1leek
2 clovesgarlic
1green bell pepper
3 1/4 cupsred wine (750 ml)
2 cupswater (about 500 ml)
olive oil
2bay leaves
salt
black pepper
flour

Saved

Steps

4 hours

1

Season the oxtail pieces with salt and pepper, coat them lightly with flour, and brown them in a large pot with 3 tablespoons of olive oil. Don’t cook them all the way through—leave them rare inside.
2

Once browned, remove the oxtail and set aside on a plate. In the same pot, sauté all the chopped vegetables—the carrots, onion, leek, garlic, green bell pepper, and bay leaves—until softened. Season to taste.
3

Return the oxtail pieces to the pot, add the red wine and water. Bring to a boil, skimming off any foam or impurities that rise to the surface. Simmer gently for about 3–4 hours, until the meat is tender and falls apart easily.
4

When done, carefully remove the oxtail and set aside on a serving dish. Strain the cooking sauce through a fine mesh strainer to remove the solids, resulting in a smooth, glossy, and thick sauce. If the sauce is too thin, return it to the pot and simmer until it reaches your desired thickness.
5

Finally, pour the rich sauce over the tender oxtail pieces before serving.