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Stewed oxtail

By Ramón Marnez


11 in Saladmaster Titanium Sauce Pan

Ingredients :

  • 1 kg bull tail or cow tail
  • 2 medium onions, cut into regular quarters
  • 2 medium carrots, sliced
  • 2 ripe tomatoes, cut into segments
  • 50 ml Extra virgin olive oil
  • 4 rolled cloves of garlic
  • 225 ml white wine, best fine or montilla-moriles
  • 15 g salt
  • 6 black pepper berries in grain
  • 600 ml of water
  • 3 nails
  • 1/3 Italian green pepper, in small pieces
  • Saffron in thread, to taste


  • Add the oil to the 11 in Saladmaster Titanium Sauce Pan and put at medium temperature
  • When the oil is hot, lower to medium low temperature and add chopped onion and saute for 3 minutes
  • Add the rolled garlic and keep on heat stirring until the onion transparent
  • When the onion is transparent, add the rolled carrot and chopped green pepper, sauté between 5 and 6 minutes
  • Add the tomato cut into segments
  • Stir all vegetables well to integrate flavors and break well
  • Add to the casserole the oxtails without ceasing to stir so that they absorb the flavors of the sofrito
  • Add the previously roasted saffron strands
  • Add wine and water covering all ingredients
  • Add to pan, cloves, and pepper berries
  • Rise to medium temperature
  • When boiling begins, remove well
  • Cover the pan
  • When you click intensely lower to minimum
  • Cook at least about 3 hours, checking that there is no water, should be added along the cooking if there is no (the tail will be at its point when the meat peels off the bone easily)
  • Turn off the heat, and leave covered in the pan until cool
  • When it is cold, remove the pieces of tail and set aside in a bowl to serve
  • Mash together all the ingredients of the casserole to make the sauce
  • To serve, heat the tail and sauce separately
  • Put on tail in a bowl and pour the sauce until covering the tail
  • Accompany fries, white rice or mashed potatoes