Spanish Bull Tail Stew Preparation

Clean the oxtail well of fat,  fry the onion in oil until it is well browned. Once the oxtail is clean, put into a pressure cooker together with the onion, the tomato, garlic, salt, ground pepper and saffron; then put the pan on the heat without covering.


Stir the oxtail for about a quarter of an hour until everything is well cooked. Once you have done this, add the wine, then cover the pan until it comes up to pressure.


Leave it on a low heat for a period of 40 minutes without uncovering until normal temperature is reached.


Presentation They must never be served freshly cooked, but instead left to rest for at least two hours. It can be served with some potatoes. 


Photo: Masterchef 

Serves 4
Preparation time: 60 min
Difficulty: High

  • 3kg of oxtail

    2kg of ripe onions

    1kg of raw red tomato

    ¾kg of potatoes

    8 cloves of garlic

    Saffron strands

    ¾l of Montilla-Moriles or Jerez oloroso

    Wine olive oil

    Ground pepper

    salt