Spanish Bull Tail Stew
A classic Spanish comfort food, this slow-cooked Bull Tail Stew features tender oxtail simmered with vegetables, aromatic spices, and red wine. High in protein and fiber, it makes a hearty, satisfying meal perfect for weeknight dinners or meal prep. Optional sauce purée gives it a velvety finish that pairs beautifully with mashed potatoes or fries.
Equipment
- Large heavy-bottom pot or Dutch oven
- Sharp Knife
- Cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Immersion blender (optional)
- Plate for resting meat
Ingredients
- 3 –4 pounds bull tail oxtail, cut into segments
- 3 medium carrots sliced ¼-inch thick
- 1 large sweet onion diced
- 1 red bell pepper diced
- 1 leek diced
- 2 –3 ripe tomatoes diced
- 4 cloves garlic minced
- 2 cups beef stock
- 3 cups red wine Rioja or Tempranillo preferred
- 2 bay leaves
- 4 whole cloves
- 1 teaspoon ground ginger
- Salt to taste
- Black pepper to taste
- All-purpose flour for coating meat
- Olive oil for browning and sautéing
Instructions
- Prepare the Bull Tail Meat: Start by patting your bull tail pieces dry with a paper towel. Generously season each piece with salt and black pepper on all sides to ensure the flavors penetrate the meat. Lightly dust the meat with all-purpose flour, shaking off any excess. This coating helps create a thickened sauce and enhances the meat’s caramelization during cooking.
- Brown the Meat for Depth of Flavor: Heat a generous splash of olive oil in a large, heavy-bottom pot or Dutch oven over medium-high heat for about 2 minutes. Carefully place each piece of bull tail into the hot oil, searing each side for roughly 30 seconds or until a rich, golden-brown crust forms. Avoid overcrowding the pan, as this will steam the meat instead of browning it. Once browned, remove the meat and place it on a plate to rest.
- Sauté Aromatic Vegetables: In the same pot, add the diced leek, onion, garlic, red pepper, and tomatoes. Stir frequently, letting the vegetables cook in the residual oil from the meat. Sauté until they soften and lightly caramelize, about 10 minutes. This step builds a flavorful base for your stew, ensuring the final dish is rich and aromatic.
- Incorporate Carrots and Spices: Add the sliced carrots, bay leaves, ground ginger, and whole cloves to the sautéed vegetables. Stir constantly for 1–2 minutes to toast the spices lightly and release their aromatic qualities. This step ensures every bite carries depth, warmth, and the traditional Spanish flavor of the stew.
- Deglaze and Combine Meat with Liquids: Return the seared bull tail to the pot, nestling the pieces among the vegetables. Pour in the red wine and beef stock, making sure the meat is completely submerged. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—they add incredible richness to the sauce. Bring the liquid to a gentle boil over medium-high heat.
- Slow Simmer for Tender Meat: Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the stew to simmer slowly for 3–4 hours, checking occasionally to ensure a gentle simmer. The stew is done when the meat is tender and easily pulls away from the bone. If the meat is particularly tough, continue simmering until it reaches that melt-in-your-mouth texture.
- Optional: Purée the Sauce for a Velvety Finish: When the meat is fully cooked, carefully remove the bull tail pieces from the pot and place them on a serving dish. Using an immersion blender, purée the sauce directly in the pot until smooth. This step is optional but highly recommended, as it thickens the sauce and creates a luxurious, velvety gravy that clings perfectly to the meat.
- Serve and Enjoy: Return the meat to the pot or plate it separately. Spoon the thickened sauce over the bull tail generously. Serve with creamy mashed potatoes, rustic bread, or homemade fries to soak up every drop of the sauce. Garnish lightly with fresh parsley for added color and aroma. This is the ultimate cozy Spanish meal, rich in flavor and comforting for any occasion.
- Storage and Reheating Tips: Allow the stew to cool completely before storing leftovers in an airtight container. It keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Flavors improve after a day, making this stew perfect for meal prep or next-day enjoyment.
Notes
- Slow cooking is key: simmer the bull tail until it’s tender and falling off the bone.
- Lightly dusting the meat with flour helps thicken the sauce and improves browning.
- Using a dry red wine like Rioja or Tempranillo adds rich, authentic Spanish flavor.
- Caramelize vegetables before adding liquids to enhance natural sweetness and deepen flavor.
- Puréeing the sauce is optional but creates a smooth, velvety gravy that clings perfectly to the meat.
- The stew tastes even better the next day, making it ideal for leftovers or meal prep.
- Don’t rush the simmering process; tough meat needs time to develop tenderness and flavor.
