Cola de Buey Estofada (Spanish Braised Oxtail in Red Wine)
Oxtail braised for hours in red wine and sofrito until it falls off the bone in a sticky, glossy sauce. A showstopper from Córdoba.
Made with Homemade beef stock and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £3.66 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Pat the oxtail dry and season with salt. Heat the oil in a large casserole over a high heat and brown the oxtail in batches for about 5 minutes each, until deeply browned all over. Set aside.
10 min - 2
Add the carrots and your ready made sofrito (see the base recipe) to the pan and stir for 3 minutes, scraping up the browned bits. Stir in the paprika.
- 3
Pour in the red wine and boil for 5 minutes to reduce by half.
5 min - 4
Return the oxtail to the pot, add the homemade beef stock (see the base recipe) and bay leaves and bring to a simmer. Cover tightly and transfer to the oven.
- 5
Braise for 3 hours, turning the pieces once, until the meat is falling off the bone.
180 min - 6
Lift the oxtail out. Skim fat from the surface and boil the sauce on the hob for 10 minutes until glossy. Return the oxtail, scatter over the parsley and serve with chips or mash.
Tips
- Brown the oxtail properly. The dark crust is where most of the flavour comes from.
- Chill the stew overnight if you can, then lift off the solid fat from the top. It tastes better the next day.
- A bone-in cut of beef shin also works if oxtail is hard to find.
Storing and freezing
Keeps in the fridge for up to 3 days, cooled within 1 to 2 hours. Freezes for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is rabo de toro really bull's tail?
Traditionally yes, from fighting bulls in Córdoba. Today it is made with ordinary oxtail from cattle, which is the same cut.
Can I cook it in a slow cooker?
Yes. Brown the meat and reduce the wine on the hob, then cook on low for 8 to 9 hours until falling off the bone.
Is it gluten free?
Yes, as written, if you use gluten free stock. It is also dairy free, egg free and nut free.
More made with homemade beef stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.