Oxtail stew is a dish closely tied to traditional Andalusian cuisine, in particular the provinces of Cordoba and Seville. The origin of this popular recipe dates back to the poorest cuisines in Andalusia.
In the nineteenth century, the most humble and poorest people jostled at the back doors of the bullfighting plazas, waiting for the matador who would kindly give away to the populace the tail, ears, viscera and other offal, at the end of the last act of the bullfight. The women of that time are worthy of deserved recognition, because thanks to their ingenuity were able to feed an entire community of neighbours with the stews created from these ‘trophies’.
This dish, created from the astuteness and creativity of humble families, is really simple and perfect for any occasion. Get ready to prepare our finger licking oxtail and saffron stew, shall we start?
- 2 oxtails
- 4 potatoes
- 3 carrots
- 4 tomatoes
- 4 ñoras (spicy red peppers)
- 500 ml white wine
- 3 onions
- 2 garlic cloves
- bay leaf
- Olive oil
- white pepper and sea salt
Starting with the base of our dish preparing the sauté. In a saucepan, add the olive oil, the sliced garlic cloves, sliced carrots, chopped tomatoes and onions, 3 bay leaves and leave to cook all the ingredients for 15 minutes.
Before adding the oxtail it is important that the pieces cut by the joints. It is prepared in this way so that the pieces can release all their aspic whilst being cooked. Once prepared, add salt and pepper and off to the saucepan!
Add the wine and leave to reduce for approximately 8 minutes. When the alcohol in the wine has evaporated, add the ñoras (spicy red peppers), water until covering the meat and the saffron. Leave the stew to cook over low heat for approximately 2 hours. If you have a pressure cooker, it will take about 45 minutes to have the dish ready.
Be careful! Don’t forget to stir the saucepan occasionally during cooking time.
By popular request, we recommend serving the oxtail and saffron stew with French fries. Prepare the potatoes as you best prefer: sliced, diced, curly …