Welcome to one of those recipes that are made over low heat to warm the body on cold days! The oxtail is an almost lean meat that, added to the red wine, makes the perfect, tender and tasty couple. This dish is also called cordoban bull’s tail Due to its origin in the city of Córdoba, in Andalusia, Spain, like Salmorejo Cordobés, it has nothing to do with the Argentine province.
Before moving on to all the history, curiosities and information of this delicious recipe for oxtail in red wineIt is worth clarifying that although it is one of the most emblematic dishes of Andalusian and Spanish gastronomy in general and can be found in many restaurants and homes throughout the country.
Detail for when you travel through beautiful Spain. Now yes, let’s do our thing.
About the oxtail recipe
The oxtail recipe in red wine is as Spanish as bullfights
As in the past, bullfighting was in full swing and the fighting bull was a fundamental part of the culture and the Andalusian tradition is believed to have its origin in these events. It is said that, in the great bullfights, several bulls were sacrificed and all the meat was used to feed the multitude of people who came to witness the shows.
The oxtail, which was considered a less noble part of the animal, was cooked in stews and stews to make it more tender and flavorful. That is where the oxtail recipe with red wine appears as a way to make the most of the bull’s meat and create a tasty and nutritious dish.
The documented history of the Cordovan oxtail dates back to the beginning of the 20th century., when it became one of the most popular dishes of the local gastronomy. According to some sources, the recipe was created by the wives of the bullfighters of the time who were looking for a way to make the most of the meat of the bull after the bullfights.
The oxtail in history
Marcus Gavius Apicius was a Roman gastronomer and writer who lived in the 1st century AD He is known for his work “De re coquinaria” (On the kitchen), considered one of the first culinary works in history.
In his work, Apicius includes a recipe that could be considered as a precursor of oxtail in red wine. In it, he describes how to cook bull’s tail in a stew with honey, wine, and various spices.
The oxtail in sauce, a variant of the recipe to take into account
The oxtail in sauce is a variant of the oxtail in red winein which a sauce is prepared with the juices and the ingredients of the stew.
- In other words, basically the same recipe is followed as for the oxtail in red wine, but once the meat is cooked and tender, it is removed from the broth and separated from the bones.
- The broth is then strained to remove impurities and returned to medium heat to reduce and thicken.
- Once the sauce has the desired consistency, add the oxtail meat and cook over low heat for a few minutes so that it is well soaked in the sauce.
The result is a dish with a thick and flavorful sauce, which is served hot accompanied by crispy fries o mashed potatoes. This dish is very popular in Andalusia, where it is usually served in bars and restaurants as a tapa or as a main course.
6 facts you didn’t know about oxtail in red wine
- humble origin: Although today it is considered a gourmet dish, this recipe originated as a way to take advantage of a less noble part of the animal and make it tastier and more tender.
- Regional variety: Although the basic recipe is similar throughout Spain, each region has its own variant, with its own ingredients and spices that give it its characteristic flavor.
- slow cooker: Oxtail in red wine is a dish that requires time and patience to cook correctly. The meat should be cooked slowly over low heat so that it is tender and juicy.
- Quality red wine: Red wine is one of the key ingredients in this preparation and it is recommended to use a quality wine to give the dish an intense and characteristic flavor.
- traditional accompaniment: It is usually served with French fries or mashed potatoes, although it can also be served with rice or bread to dip in the sauce.
- Freezing: Due to the lengthy cooking that oxtail in red wine requires, it is a dish that lends itself well to freezing, which makes it a practical option to store and serve another time.
Oxtail stewed in red wine in the original style
The original recipe for Cordovan oxtail was cooked in an iron pot over low heat, using ingredients such as onion, carrot, garlic, bay leaf, tomato and pepper, as well as red wine from the Montilla-Moriles region. The meat was cooked for several hours until it was very tender and juicy.
Over time, the recipe was modernized, refined and adapted to local tastes, incorporating new spices and ingredients.
That is to say that this recipe that you are going to see next is “style of” original but you can use your usual pots and even the express is also a good tool for this type of stew.
- Yield: 4 portions
- Preparation time: 3 hours 30 minutes
Ingredients for the oxtail stewed in red wine
- 1,5 kg de rabo de toro
- 1 large onion
- 4 garlic cloves
- 2 carrots
- 2 celery stalks
- 1 green pepper
- 1 red bell pepper
- 4 medium tomatoes
- 1 liter of red wine
- 1 liter of meat broth
- 2 bay leaves
- 2 sprigs of thyme
- Olive oil amount required
- salt and black pepper
How to make oxtail in red wine
- Wash the oxtail pieces well and dry them with kitchen paper. Season with salt and black pepper.
- Heat a little olive oil in a large saucepan and brown the oxtail pieces over medium-high heat. Withdraw and reserve.
- In the same saucepan, add the chopped onion, minced garlic, sliced carrots, diced celery, and shredded peppers. Sauté the vegetables for about 10 minutes, until they are tender.
- Add the diced tomato and the aromatic herbs (laurel and thyme). Stir well and cook for a few more minutes.
- Pour in the red wine and let it reduce a bit for about 5 minutes.
- Add the beef broth and return the oxtail pieces to the saucepan. Cover with the sauce and cook over low heat for 2 hours, until the meat is tender and falls off the bone.
- Season with salt and pepper if necessary and serve hot. Serve with cubed French fries or mashed potatoes.