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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Córdoba, Andalusia
II
Description
Oxtail braised in red wine with aromatics and chocolate — one of Andalusia's great dishes, originating from the bullfighting tradition in Córdoba and Sevilla where the tail of the fighting bull was given to the matador and ended up in the tabernas of the Judería. The dish takes two days: the oxtail is browned hard on day one, braised for 3-4 hours in Pedro Ximénez or Montilla-Moriles wine, then rested overnight, which allows the fat to set and be removed and the flavours to integrate. The result is oxtail so tender it releases from the bone with the pressure of a spoon, in a sauce that is dense, dark, wine-rich, and barely sweet from the dark sherry.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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