Spanish Braised Oxtail Stew — Cordoban Oxtail Stew
Cordoban oxtail braised with red wine, sherry, carrots, and leeks until the meat falls from the bone, finished with a glossy reduction and served with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat oxtail dry and season with 1 tsp salt and pepper. Dice carrot, leek, and onion. Smash garlic cloves and grate tomato.
Sear
Heat olive oil in a Dutch oven over medium-high for 1 minute. Sear oxtail in two batches, 8 minutes per batch, turning every 2 minutes, until deeply mahogany on all sides. Lift to a plate.
Sweat
Lower heat to medium, add carrot, leek, onion, garlic, and 0.25 tsp salt. Cook 6 minutes until softened and lightly golden. Stir in pimenton off the heat for 15 seconds.
Build
Add grated tomato and cook 4 minutes until darkened. Pour in red wine and sherry, scrape fond, and bubble over medium-high for 4 minutes until reduced by half and alcohol cooks off.
Braise
Return oxtail to pot with stock and bay leaves. Cover and simmer over low for 60 minutes, turning every 20 minutes, until meat slides off bone with a fork.
Reduce and plate
Lift oxtail to warm plates. Raise heat to medium-high and reduce sauce for 5 minutes until glossy and thick enough to coat a spoon. Taste and season with remaining 0.5 tsp salt. Spoon sauce over oxtail and serve with toasted bread.
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