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Originally from Cordoba (Andalucia) with a nice jelly texture after slow cooking.


  • 1.5 kg oxtail.
  • A big onion.
  • 3 carrots.
  • 1 red pepper.
  • 1 leek.
  • 2 garlic cloves.
  • Red wine, 750 ml.
  • 0.5 litres beef stock or mineral water.
  • 2 bay leaves.
  • 6 gr. fresh ginger.
  • 2 ounces dark chocolate (85%).
  • Salt and black pepper.
  • Olive oil.
  • Flour.


Add salt and black pepper to the oxtail pieces, lightly batter them in flour. Add to a big pot 5/6 spoons of olive oil and fry the oxtail until golden. Reserve the oxtail in a plate.

In the same oil fry garlic cloves, add the chopped onion, leek and red pepper. Fry a few minutes until soft. Add the bay leaves, sliced carrots and ginger. Cook and stir for 3 min. Add the oxtail pieces.

Pour the wine and beef stock/mineral water. Cook at medium heat for 3 hours or 40 min if you have a pressure cooker. Add the 2 ounces of dark chocolate at the last 5 minutes of cooking. The chocolate will give the stew a bright colour and rich flavour. Add required salt.

You will know that the oxtail is cooked when the meat begins to detach from the bone.

Take the pieces of oxtail out and reserve them. Blend the sauce until smooth and put it through a sifter to obtain a very smooth sauce. If the sauce is too light you can cook it in a pan for a few minutes to reduce it.

And that’s it! Serve and enjoy with a good bread and a good red wine.

*As dessert we had the orange peel confit with a sweet Pedro Ximenez wine. A very good combination.