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Loading...A celebrated Spanish classic, oxtail is slowly braised in dry red wine, smoked paprika, and aromatic vegetables until the meat falls off the bone. The rich, glossy sauce is the soul of the dish — perfect for sopping up with crusty bread or spooning over potatoes.
Prep Time25 mins
Cook Time195 mins
Total Time220 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 42 gFat
- 16 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 6 gSugar
- 52 gProtein
- 780 mgSodium
- 920 mgPotassium
- 90 mgCalcium
- 7 mgIron
- 10 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Oxtail
- 3 1/2 to 4 lbs oxtail pieces, patted dry
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup all-purpose flour
- 3 tbsp extra-virgin olive oil
For the Braise
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 6 garlic cloves, minced
- 1 tbsp sweet smoked paprika (pimentón)
- 2 tbsp tomato paste
For the Braising Liquid
- 1/4 cup brandy or dry sherry
- 2 cups dry Spanish red wine, such as Rioja
- 3 cups low-sodium beef stock
- 2 bay leaves
- 3 fresh thyme sprigs
For Serving
- 1 lb baby potatoes, boiled until tender
- Crusty bread, for serving
- 2 tbsp chopped fresh flat-leaf parsley
- Lemon wedges, optional
Directions
- Season the oxtail generously with salt and pepper, then dredge each piece in flour, shaking off the excess.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the oxtail until deeply browned on all sides, 3 to 4 minutes per batch. Transfer to a plate and set aside.
- Pour off all but about 3 tablespoons of fat from the pot. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and lightly caramelized, 6 to 8 minutes. Stir in the garlic, smoked paprika, and tomato paste and cook for 1 to 2 minutes until fragrant.
- Pour in the brandy and scrape up any browned bits from the bottom of the pot; let it reduce by half, about 2 minutes. Add the red wine and simmer for 5 minutes to concentrate the flavor.
- Return the oxtail and any accumulated juices to the pot. Add the beef stock, bay leaves, and thyme. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (165°C) oven. Braise for 2 1/2 to 3 hours, until the meat is fork-tender and pulling away from the bone.
- Carefully lift the oxtail pieces out and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to release flavor; discard the solids.
- Skim excess fat from the surface of the sauce, then simmer over medium heat until reduced and silky, 8 to 10 minutes. Taste and adjust seasoning with salt and pepper.
- Return the oxtail to the reduced sauce and gently warm through, spooning the sauce over the meat.
- Serve hot over the baby potatoes or with crusty bread, garnished with parsley and a squeeze of lemon if desired.
Cook’s Notes
- Brown the oxtail in uncrowded batches — deep caramelization is the foundation of flavor and gives the sauce its deep color.
- Use a good-quality dry Spanish red wine like Rioja or Tempranillo; avoid anything labeled 'cooking wine.'
- Make the stew a day ahead — the flavors deepen overnight and the chilled fat lifts off easily for a cleaner sauce.
- If the sauce feels thin, simmer it longer; if too thick, loosen with a splash of warm stock until it coats the back of a spoon.
- Oxtail contains a lot of connective tissue that needs long, gentle cooking to break down into silky gelatin — don't rush the braise.
