Nº 37 · Spanish & Mediterranean · serves 4
Córdoba-Style Oxtail Stew
In Spain: Rabo de toro
Oxtail braised all day in red wine until the meat slides off the bone: Córdoba's proudest slow-simmered dish.
Ingredients serves 4
Tick off what you already have at home.
Budget tip: 1 kg pork cheeks instead of oxtail (approx. €6)
CarniceríaMercadonaMercado municipal
Aisle: carnicería. Ask the butcher to saw the oxtail into pieces; 'rabo de toro' works too.
MercadonaLidlMAS
Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.
Any supermarket
Aisle: frutería. 1-2 kg bags are cheaper than loose.
Any supermarketMercado municipal
Aisle: frutería. Spanish peppers are large and fleshy; markets often sell them cheaper per kilo.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
Any supermarket
Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.
To serve
Method
- 1
Dust the oxtail with flour, salt and pepper and brown it all over until deep brown in olive oil, in batches; take your time, this is where the flavour comes from.
- 2
Soften the onion, carrot, leek (optional), pepper and garlic in the same pan for 6 minutes. Pour in the wine (optional) and let it bubble hard for 4 minutes.
- 3
Add the stock and herbs and pour everything over the meat; fill no more than three-quarters full. Cook for 9–10 hours on LOW or 6–7 hours on HIGH.
- 4
The meat should fall off the bone. Lift it out and spoon the fat off the juices, or let the stew set overnight in the fridge.
- 5
Fish out the herbs, blend the vegetables and juices into a glossy sauce, pick the meat off the bones and return it to the pot.
Flavourful Cooking · slowcookerspain.com/en/recipes/cordoba-style-oxtail-stew/