Oxtail Stew – La Taberna de Almodóvar

Oxtail Stew - La Taberna de Almodovar

Preparation

1. In a large pot, add a drizzle of extra virgin olive oil and brown the oxtail on all sides until golden. Remove and set aside. Then add a little more oil and sauté the onion, garlic, and chopped carrots until softened, seasoning with salt, pepper, and bay leaves.
2. Once everything is well sautéed, add the tomatoes and cook until a well-integrated sofrito forms. Then add the meat, bring to a boil, pour in the wine, and allow the alcohol to evaporate.
3. In another pan, heat a little olive oil and add the sweet paprika, stirring constantly. Pour this mixture into the oxtail pot.
4. Stir well and cover with water. Cook for 3 to 4 hours (2 hours if using a pressure cooker).
5. Once the oxtail is tender, remove it to a tray and reduce the sauce slightly. Taste and adjust seasoning.
6. Serve two pieces of oxtail per plate with the sauce. It can be enjoyed as is or in the traditional Cordoban style, with crispy fried potato batons.

Enjoy it! If you liked it, leave your comment.

Recipe by La Taberna de Almodóvar, Córdoba.