Cordoban-Style Oxtail Stew

Name: Cordoban-Style Oxtail Stew
Total time: 21600 s
Yield: Serves 4 servings
Ingredients: 1 oxtail or beef tail (I buy frozen bags at the grocery store and the result is very good); 1 large onion; 1/2 red bell pepper and 1/2 green bell pepper; 2 carrots (3 if they are small); 3 large garlic cloves; 3 bay leaves; 4 very ripe tomatoes; 2 leeks; 2 cups oloroso sherry (about 500 ml); Salt, oil, and pepper; As a personal touch, 2 tablespoons beef extract (such as Bovril) help enhance the flavor and darken the sauce

Begoña Granada @cook_2586852

Madrid

Today I want to share with you this traditional dish, Cordoban-style oxtail stew. Unlike other versions, in this recipe the meat is not marinated in red wine and vegetables. The result is a more delicate sauce and tender meat that falls right off the bone.

My recipe is inspired by a famous restaurant in Córdoba, Taberna La Montillana. On a trip with my husband, we had the chance to try it, and later I was pleasantly surprised to find their recipe shared on their website.

After adapting it to my programmable pressure cooker, here is the result:

Begoña Granada @cook_2586852

Madrid

After adapting it to my programmable pressure cooker, here is the result:

Saved

Ingredients

3 hours (180 minutes)

Serves 4 servings

1oxtail or beef tail (I buy frozen bags at the grocery store and the result is very good)
1large onion
1/2red bell pepper and 1/2 green bell pepper
2carrots (3 if they are small)
3large garlic cloves
3bay leaves
4very ripe tomatoes
2leeks
2 cupsoloroso sherry (about 500 ml)
Salt, oil, and pepper
As a personal touch, 2 tablespoons beef extract (such as Bovril) help enhance the flavor and darken the sauce

Saved

Steps

3 hours (180 minutes)

1

Dredge the oxtail pieces in flour. Heat a little oil in the pressure cooker on the sauté or browning setting and brown the meat on all sides. As they brown, remove and set aside.
2

In the same oil, sauté the chopped vegetables. Then add the reserved meat, bay leaves, sherry, and the 2 tablespoons of beef extract.
3

Cancel the sauté setting, close the lid and valve, and cook on high pressure for 3 hours (180 minutes).
4

Let the pressure release naturally. Remove the meat and check that it is very tender (it should come off the bone easily). Puree the sauce.
5

Return the sauce and meat to the pot and use the bake or reduce setting, uncovered, until the sauce thickens to your liking.
6

It's best to prepare this dish at least 24 hours in advance.