[RECETA] Rabo de ternera guisado con boniato asado y trufa

[RECIPE] Braised oxtail with roasted sweet potato and truffle

diciembre 29, 2021

Cold days... if you are like us, stews, soups and broths are a must.

When it comes to this time of year, there are few things more comforting than a hot, flavorful dish.

In the blog you can find recipes to make a proper bone broth or a chili con carne, which we can consider a soup on steroids.

With this post we bring you a recipe to cook oxtail in a very traditional way, but we will give the garnish a spin to give it a healthier touch.

Any garnish based on potatoes, cauliflower, mushrooms, rice or even pasta can go well with this recipe.

For this we are going to roast a sweet potato and mash it.

The oxtail is one of the tastiest and most nourishing beef cuts due to all the collagen it has, so it needs to cook for a long time.

As we explain in this post, firm cuts like the tail are the tastiest when cooked properly.


  • 1u. oxtail
  • 1u. onion
  • 1u. carrot
  • 2 garlic cloves
  • ½ celery stem
  • Water or broth
  • Olive oil
  • Red wine (optional)
  • Salt
  • Black pepper
  • 1 Bay leaf
  • 1 Sweet potato
  • Extra Virgin Olive Oil
  • Truffle, truffle oil or preserved truffle (optional)
  • Chives (optional)

*We highly recommend the use of organic meat and organic ingredients whenever possible.


1.-In a wide frying pan, put 5mm. of olive oil. While heating, season the pieces of oxtail with salt and pepper.

2.-Brown the oxtail pieces in the oil and drain with kitchen paper. They can also be browned in a very hot oven or in an air fryer to avoid the use of oil.

3.-In a pressure cooker put the pieces of tail and, if you are going to add red wine, reduce with the meat before covering with water or broth.

4.-Add an onion cut into quarters, the carrot, the cloves of garlic, the celery, half a leek, the black peppercorns, the bay leaf and salt. If you want to give extra flavor to the dish, we recommend cutting the vegetables a little more and poaching them over low heat until they are a little caramelized.

5.-Close the pressure cooker and cook for 35-40 minutes after it starts to steam.

6.- While the oxtail is cooking, roast the sweet potato in a preheated oven to 180ºC. To do this, cut the sweet potato lengthwise in half, add salt, black pepper and oil and grill each half wrapped in silver foil until the tip of a fine knife gets through easily (approximately 40m).

7.- Once the tail is cooked, separate the meat from the sauce, strain the liquid from the vegetables and let it reduce until it has a good thick consistency. Season to taste with salt and pepper.

8.- Peel and mash the roasted sweet potato in a bowl with a fork and a little Extra virgin olive oil, white pepper and salt.

9.-Depending on the season and in your budget, you can add chopped or grated fresh truffle and a little truffle oil. You can also find much cheaper canned truffles in the supermarket that you use for this recipe, in this case add a little more truffle oil. Or you can just use truffle oil.


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