Oxtail Stew Recipe from Tablao de Carmen
This dish has been known in southern Spain since Roman times. By the 19th century, in Córdoba (Andalusia), the recipe became popular using oxtails from bulls after bullfights. It has always been one of the most traditional stews in Andalusian kitchens.
– Green oil (blend extra virgin olive oil, parsley, garlic, and salt — and it’s ready!)
– Vegetable chips
Total time: 3 hours 50 minutes
Preparation: 20 minutes
Cooking: 3 hours 30 minutes
Resting: 24 hours (very important)
Servings
Serves 4 generous portions as a main course.
Ingredients
- 1.15 kg oxtail or beef tai
- 2 onions, finely diced
- 2 carrots, thinly sliced
- 2 leeks, thinly sliced
- 6 whole garlic cloves, unpeeled
- 3 glasses of red wine
- ½ liter beef stock
- Ground black pepper
- Bay leaf
- Homemade mashed potatoes
- Flour
- Salt to taste
- Extra virgin olive oil
Step-by-step Instructions
- Season the cleaned oxtail with salt and pepper.
- Lightly coat the meat with flour and brown it in a hot pan with olive oil on all sides.
- Once browned, remove the pieces and set aside.
- Chop the vegetables and sauté the garlic, onion, and leek in the same pot to capture all the flavor left from the oxtail.
- Add the carrots, mix well, and return the oxtail to the pot.
- Pour in the red wine and beef stock.
- Cook on high heat for the first 10 minutes, then reduce to low heat once it starts boiling.
- Cooking time depends on the toughness of the meat — usually between 3 and 4 hours. Once done, let it cool and shred the meat by hand.
Personal Tips or Variations
This traditional recipe can be adapted by adding green peppers, more vegetables, or different seasonings.
It is traditionally served with fried potatoes, but at Tablao de Carmen we make a variation with mashed potatoes to create a timbal (layered dish) of shredded oxtail.
At the Tablao de Carmen, we serve this dish in a way that makes it easy to enjoy: a base of homemade mashed potatoes topped with a layer of shredded oxtail, garnished with crispy vegetable chips.
Ideal Consumption Moments
Oxtail stew is a classic for Sunday lunch, when families gather to share a meal. At the restaurant, there’s always someone who orders it — and it’s best enjoyed with a good glass of red wine.
«This is one of my favorite dishes because, thanks to its long, traditional slow cooking, it achieves an incredible flavor and exceptional tenderness. I invite you to come and try it!»
Rosalía Cantero
Chef at Tablao de Carmen
