Hard4 hours
Where it comes from
Originating from Cordoba, Andalusia, this dish has roots in bullfighting culture, often made with the tails of the bulls from the ring.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Brown oxtail pieces in olive oil until caramelized.
- 2
Sauté onions, carrots, and leeks in the same pot.
- 3
Add red wine, beef stock, and spices to the pot.
- 4
Return oxtail to the pot and simmer until tender.
- 5
Adjust seasoning before serving.
