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Jerez de la Frontera

Cola de Toro al Estilo de Jerez de la Frontera

Braised Oxtails in the Style of Jerez

Braised Oxtails  in the Style of Jerez

This is a slow cooking recipe.

Braised oxtails are one of the most conspicuous dishes in the homes and the menus of restaurants and bars in Jerez de la Frontera. And no wonder, it's absolutely delicious. This particular recipe was served in the now-defunct restaurant La Mesa Redonda in Jerez for over two decades. The cook/owner got it from a friend. It's extremely easy to make - though it takes a long time - and very, very tasty. At the restaurant, it was served with a side of french fries - I oven cooked the potatoes instead and they did a very good job of absorbing the sauce, while still remaining somewhat crispy.

The original recipe called for an oloroso sherry, but the only one I could easily find was above my budget, so I compromised and used a Spanish medium amontillado blend. It was definitely good enough for this braise. I doubled the ingredients for the sauce from the original recipe, just to make sure I had enough, but I didn't really need to. You can halve them again if you want. Still, I look forward to eat the leftover sauce with bread or pasta.


Braised Oxtails in the Style of Jerez


  • olive oil
  • 4 lbs oxtail pieces
  • 2 yellow onions, sliced
  • 2 tomatoes, cubed
  • 1 red bell pepper, sliced
  • 4 garlic cloves, peeled and cut in half
  • salt & pepper to taste
  • 1 750 ml bottle of Spanish oloroso or amontillado sherry


Pour a thin layer of olive oil into a large sauté pan. Place the oxtails on the oil in a single layer. Cover with the onion slices, tomatoes, red bell pepper slices and garlic cloves. Season with salt and pepper to taste. Pour the sherry on top and then enough water to cover the oxtails. Place on the stove and bring to a boil over high heat. Reduce heat to very low and simmer for 6 hours.

Adapted from the recipe from the restaurant La Mesa Redonda de Jerez published at Cosas de Comé

See also Andalusian Oxtail Stew, Basque Oxtail Stew, Oxtails Braised in Red Wine, Oxtail Creole

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