Spanish · dinner
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Total time
4
Servings
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kcal
medium
Difficulty
FAQ · Things people ask
Yes — cook at high pressure for 60–75 minutes, then let the pressure release naturally. The sauce will need reducing on the stovetop afterward to achieve the right consistency. The overnight rest is still strongly recommended for best flavour.
Montilla-Moriles (the DO wine of Córdoba) is traditional. Rioja or any Spanish tempranillo works well. Use wine you would drink — thin, acidic supermarket wine produces a flat sauce. After four hours, there is no recovering from bad wine.
Remove the oxtail, strain the braising liquid, and reduce it rapidly on the stovetop until it coats a spoon. Some Córdoba versions blend the cooked vegetables into the sauce for extra body instead of straining them out.
Traditional accompaniments are fried potatoes or creamy potato purée. Some Córdoba restaurants plate it over slow-cooked chickpeas. Good crusty bread is essential for mopping the sauce.
Bone-in short ribs are an excellent substitute — similarly collagen-rich and widely available. The braise time is roughly the same. The sauce will be slightly less gelatinous without the oxtail's narrow bone channels, but equally delicious.
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