Delicious Oxtail Marinade Recipe from Spain

Are you ready to unlock a new world of flavors? Then, embark on this journey as we share some of the most amazing Spanish recipes.

The oxtail marinade is a hidden gem among them, bringing a unique flavor profile that transforms tender oxtail into a masterpiece of taste. 

Keep reading this article to learn how to marinate oxtails from scratch, along with helpful tips for serving, storing, and possible changes that you can make to the ingredients.

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

• Oxtail pepper soup

• Oxtail soup with mixed vegetables

• Recipe for oxtails and gravy

Background of the Dish

The oxtail marinade was created in the 1900s, and it is one of the more modern Spanish oxtail recipes that you will find, mixing ingredients from Andalusian and Asian cuisine.

It is quite similar to the classic oxtails in the oven recipe; however, the marinade produces a rich and flavorful thick gravy, deviating from the traditional liquid broth.

In addition, the marinade for oxtails provides a unique umami flavor that you wouldn’t find in the regular Spanish oxtail stew recipe.

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Things You’ll Need for Oxtail Marinade

To make the oxtail marinade you will need oxtail, onion, garlic cloves, red wine, soy sauce, Worcestershire sauce, and a mix of herbs and spices.

You will need a relatively large pan for the cooking step in this beef oxtail recipe, or check our slow cooker oxtail or oxtail casserole recipes for different cooking methods and appliances.

Ingredients

• 2kg oxtails
• 1 cup (240ml) red wine
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) Worcestershire sauce
• 1/4 cup (60ml) balsamic vinegar
• 3 tablespoons brown sugar
• 4 garlic cloves
• 1 onion
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper 
• 2 bay leaves
• Salt to taste

How to Make Oxtail Marinade – Step by Step Guide

1. For the first step in this smothered oxtail recipe, pat the oxtail dry with kitchen towels and cut it into segments. Season with salt on both sides, then set aside. 

2. After that, peel and finely chop the onion. Also, peel and mince the garlic cloves. Set them aside.

3. Now, grab a large mixing bowl and combine the red wine, soy sauce, Worcestershire sauce, balsamic vinegar, and brown sugar. Whisk until the sugar is dissolved.

4. Then, add the minced garlic, chopped onion, thyme, rosemary, oregano, paprika, black pepper, and cayenne pepper to the bowl. Mix well to combine all the ingredients.

5. Next, place the oxtail segments in a large, resealable plastic bag or a shallow dish. Pour the marinade over the oxtails, ensuring they are well coated. Add the bay leaves to the bag or dish.

6. After that, seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours or overnight. Turn the oxtails occasionally to ensure even marination.

7. For the next step in this Spanish style oxtail recipe, preheat your oven to 356°F (180°C).

8. Now, remove the oxtails from the marinade and place them in a roasting pan or oven-safe dish, reserving the marinade. Cover the oxtails with aluminum foil and roast in the preheated oven for about 1.5 to 2 hours or until the meat is tender and easily falls off the bone.

9. In the meantime, pour the reserved marinade into a saucepan. Bring it to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the sauce thickens.

10. Once the oxtails are done, remove them from the oven and pour the thickened easy oxtail marinade over them.

11. To finish this Spanish oxtail recipe, serve the oxtails by themselves over rice or mashed potatoes, drizzling some of the marinade sauce on top.

Substitution of Ingredients

Something that we love about this oxtail marinade is that there are some changes that you can make to customize it and reach your desired result.

With the listed ingredients you have the best seasoning for oxtails, but you can add an extra kick by including others like chili flakes, crushed jalapeño pepper, or turmeric.

This is a pretty healthy oxtail recipe, and you could turn it into a keto one if you replace the sugar with your preferred keto-friendly sweetener (and make sure that the sauces that you use are keto too).

Instead of red wine, you could use white wine, or for an alcohol-free alternative simply use the same amount of broth (store bought or from our oxtail broth recipe).

Tips on Serving Oxtail Marinade

The best part about this oxtail marinade is its versatility; it can serve as a main dish or an appetizer depending on your preference.

For a delightful appetizer or tapa, place a bit of the oxtail marinade on top of fresh or toasted bread, optionally drizzling some olive oil on it.

Since it is the best oxtail marinade, it works perfectly as a main dish. Simply serve it with complementary sides like cooked rice, mashed potatoes, ensaladilla rusa, or a mixed green salad.

Furthermore, the meat from this southern oxtail recipe can be used as a topping for oxtail fried rice or oxtail noodle soup, providing a unique flavor profile thanks to the marinade.

How to Store Oxtail Marinade

Once you finish making this simple recipe for oxtails you will be able to store it in the fridge or freezer, according to your needs.

First, you have to let the oxtail marinade cool to room temperature, then take it to a covered airtight container, making sure that it is completely sealed from the exterior.

After that, you can store the oxtail marinade in the fridge for up to 3 days, or in the freezer for up to 45 days (add a label so you don’t go over that time).

Then, you can thaw the best oxtail marinade in the fridge for 12 hours or overnight, and reheat it in the oven over medium-low heat.

Are you looking for similar Spanish oxtail recipes that can be stored? Then you have to check our delicious braised oxtail and the fantastic oxtail ragu recipe.

Recipe Card: Oxtail Marinade

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