Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h total55 min hands-onServes 4Medium
36 more verified cooks and this recipe costs $2.99
RISING → POPULARFour hours in Montilla wine until the meat leaves the bone without being asked.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Oxtail000 g
Montilla-Moriles or dry oloroso000 g
Onion000 g
Carrot000 g
Leek000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Asking the butcher for oxtail, and which end to take
How dark is too dark when browning
Casserole material and why it changes the timing
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 22 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: knowing when to stop browning — step 13 of 22.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Rocio Delgado Ortiz watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Chilling overnight to lift the fat off clean
Testing doneness with a skewer, not a clock
What to do if the sauce breaks
How dark to take the browning before it turns bitter, and the point at which the sauce is reduced enough to coat but not to break.
Written by Rocio Delgado Ortiz. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
14 people cooked it, 85% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 36 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
