Oxtail in sherry sauce with chestnuts
Total time3 h 25 min Preparation 40 min · Cooking 1 h 30 min · Resting 1 h 15 min How this time is calculated
Preparation excluding the indicated waiting: 40 min · Cooking: 1 h 30 min · Resting: 1 h 15 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 3 h 25 min Preparation 40 min · Cooking 1 h 30 min · Resting 1 h 15 min How this time is calculated
Preparation excluding indicated waiting: 40 min · Cooking: 1 h 30 min · Resting: 1 h 15 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
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Recipe characteristics
Stew
Lunch
More than 2 hours
Method
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Remove the dried pepper stem and seeds. Soak in warm water for one hour and scrape out the flesh with a teaspoon.
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Season the bone-in oxtail pieces with some salt and brown in a pressure cooker with the oil for eight to ten minutes. Remove to a plate.
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Peel and chop garlic, onion and carrot. Trim and wash the leek and slice thinly. Cook everything in the cooker for ten minutes. Add grated tomatoes and pepper flesh and cook for five minutes.
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Return oxtail and add cloves, bay leaf, pepper, Montilla-Moriles fino wine and dry oloroso sherry. Boil for three minutes and cover with water, respecting the cooker limit. Close and cook for 45 minutes from pressure. Turn off and allow pressure to drop completely before opening, about 15 minutes.
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Cut a slit in each chestnut shell. Boil in water for 20 minutes and peel while still warm, removing the thin inner skin too.
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Remove oxtail and bay leaves. Skim fat from the sauce and blend with a hand blender. Return oxtail and chestnuts and simmer for twelve to 15 minutes until meat is very tender. Serve four bowls with parsley.
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