Amazing Oxtail Casserole Recipe From Spain

Cold winter days and Spanish oxtail recipes are a match made in heaven, and the best part is that there is always a new one that you can try and make.

The oxtail casserole is the newest addition to this family of Spanish recipes, as it is meant to be made with a slow cooker.

Read this article and learn everything there is to know about the best oxtail stew recipe ever: from the ingredients and their replacements to ways of serving and storing it.

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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts:

• Oxtail soup with mixed vegetables

• Beef oxtail recipe

• Portuguese oxtail stew

Background of the Dish

The oxtail casserole is a super simple oxtail recipe that takes a modern spin on a traditional recipe: you have to cook this dish in a slow cooker.

Besides that different cooking process, it shares a lot of ingredients with other Spanish recipes, like the roasted oxtail and the braised oxtail.

Still, the slow cooker oxtail casserole stands out because the “active” time of this recipe is just 30 minutes, the rest of the time you just wait for the equipment to do the magic.

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Things You’ll Need for Oxtail Casserole

To make the best oxtail recipe, you will need oxtail, beef broth, onion, carrots, garlic cloves, olive oil, and peas as the main ingredients.

This oxtail recipe is meant to be made on a slow cooker, but you could make the oxtail casserole in a regular pot at the stove or in the oven.

Ingredients

• 1.5kg oxtail
• 1/2 cup (60gr) all-purpose flour
• 1 cup (240ml) red wine
• 2 cups (480ml) beef broth
• 1 cup (150gr) frozen peas
• 2 tablespoons vegetable oil
• 1 onion
• 3 carrots
• 3 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

How to Make Oxtail Casserole – Step by Step Guide

1. For the first step in this oxtail casserole recipe, peel and chop the onion and carrots into small squares. Slice the celery stalks, peel, and mince the garlic cloves.

2. After that, pat the oxtail dry with a paper towel and trim the fat. Season with salt and pepper on both sides, then dredge in flour, shaking off excess.

3. For the next step on the best recipe for oxtails, heat the vegetable oil in a large skillet over medium-high heat. Sear the oxtail on all sides until golden brown. Transfer the oxtail to the slow cooker.

4. Using the same skillet, add chopped onions, carrots, celery, and minced garlic. Sauté the vegetables until they get a soft texture, about 5 minutes. Transfer them to the slow cooker.

5. Then, pour the red wine into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for 3 minutes. 

6. To continue with this easy oxtails recipe, mix that wine with the beef broth, tomato paste, dried thyme, and bay leaves and take them to the slow cooker. Stir to combine.

7. Now, cover the oxtail casserole and cook on low for 6-8 hours or until the oxtail is tender. About 30 minutes before serving, add frozen peas to the slow cooker and stir.

8. For the final step on the beef oxtail recipe, once the meat and peas are cooked through remove them from the slow cooker and discard the bay leaves.

9. Your oxtails recipe is now ready. Do a taste test and adjust the seasoning if needed. Finally, serve the oxtail casserole warm and enjoy.

Substitution of Ingredients

This oxtail casserole allows you to experiment with ingredients, as long as you have oxtail and broth and here you will find our guide to potential substitutions.

The simplest way to make adjustments is to draw inspiration from other oxtail recipes, for instance, you can replicate the oxtail and butter beans combination, using those beans instead of peas.

Regarding the liquid content, you can transform it into an oxtail recipe without wine by substituting it with an equal amount of broth, yet keep in mind that the alcohol evaporates during cooking.

Similar to the oxtail stew with vegetables, you can customize this oxtail casserole with a medley of your favorite veggies.

Try our delicious oxtail and butter beans or the oxtail recipe with red wine, a simple way of serving tender oxtails, or the more flavourful one, the curry oxtail recipe.

Tips on Serving Oxtail Casserole

This old-fashioned oxtail stew recipe gives the perfect oxtail casserole with a traditional flavor profile, and you can either embrace that while serving it or enhance this dish to the next level.

For example, to stay in the classic realm with this slow cooker oxtail just top it with grated manchego or parmesan cheese, and fresh chopped herbs.

To experiment with the flavors of this traditional oxtail recipe, you can copy the spicy oxtail recipe and drizzle some hot sauce on top of each serving, adjusting to the preferences of each guest.

Don’t hesitate to try our smothered oxtail recipe and the red wine braised oxtail – delicious and easy-to-make Spanish oxtail recipes.

Everyone knows that oxtails and rice are an amazing combination, so you can include that as the side for your oxtail casserole, or opt for others like cooked pasta, roasted potatoes, a mixed green salad, etc.

How to Store Oxtail Casserole

Once you finish preparing the best oxtail stew recipe, let the meat cool to room temperature, and place it in a covered freezer-safe container.

Then, you will be able to store the oxtail casserole for up to 3 days in the fridge or 50 days in the freezer (we recommend adding a label so you don’t go over that time).

You can reheat your dish in the oven or at the stove over medium-low heat, adding broth or water if it loses liquid content (you shouldn’t reheat it in the microwave as the meat may harden).

Do you want to try and make more Spanish oxtail recipes that can be stored? Then check our rabo de toro or our basque oxtail stew recipe.

Recipe Card: Oxtail Casserole

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