Spanish-Style Pan-Seared Oxtail
Last updated Jul 07, 2026
Spanish-Style Pan-Seared Oxtail
Servings: 3-4
Total: 2H15
Prep: 30M
Cook: 1H45
5.0
Ingredients
For Searing the Oxtail:
- 4 pieces oxtails
- 1 bowl flour (for dredging)
- Cooking oil (for searing)
- Rock salt & black peppercorns (loaded in AGP710 for seasoning)
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 head of garlic, peeled
- 2 tomatoes, chopped
- 1 tsp cumin
- 2 bay leaves
- 2 sprigs rosemary
- 1 bottle red wine
- 1 bowl broth, beef or vegetable stock
- 1.7 oz whole milk
- 1.7 oz heavy cream
Key Tools
Recipe Instructions
1
Prep & Dredge: Pat the oxtails completely dry with paper towels. Use your TempPro One-Handed Salt & Pepper Grinder Set to effortlessly season all sides of the oxtails evenly with freshly crushed salt and black pepper. Thoroughly dredge the oxtails in the bowl of flour, shaking off any excess.
2
Sear the Meat: Heat cooking oil in a deep pan over medium-high heat. Sear the oxtails until they develop a rich, golden-brown crust on all sides. Remove them from the pan and set aside.
3
Saute the Aromatics: In the same pan (retaining the flavorful oils from the meat), add the chopped onion, celery, carrot, and garlic cloves. Saute briefly, and use your TempPro Salt & Pepper Grinders to season the vegetables with a quick grind of salt and black pepper. Then, stir in the cumin, bay leaves, and rosemary to release their deep aromas.
4
Build the Braise: Add the chopped tomatoes to the pan. Pour in the whole bottle of red wine and the bowl of broth. Return the seared oxtails to the pan, ensuring they are well-nestled in the liquid.
5
Slow Braise: Cover the pan with a lid. Set your TempPro TM01 Kitchen Timer for exactly 1 hour and 30 minutes. Let it simmer on low heat until the meat is exceptionally tender and easily falls off the bone.
6
Strain the Sauce: Once cooked, carefully remove the oxtails and arrange them on a serving plate. Pour the remaining braising liquid and vegetables through a fine mesh strainer into a bowl, pressing the veggies with a spatula to extract all the flavors and create a smooth liquid.
7
Finish with Cream: Pour the strained, smooth sauce into a clean skillet. Add the bottle of heavy cream and simmer over medium heat until the sauce thickens and reduces to a glossy consistency.
8
Serve: Generously ladle the creamy reduction sauce over the warm oxtails, garnish with herbs if desired, and serve immediately.
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