1 Heat oil in a large pot over medium heat and add oxtail pieces. Brown well on all sides, 20-30 minutes. Add the onion and continue cooking another 15 minutes. Season with salt and pepper; add the wine and remaining ingredients.
2 Bring to a boil, reduce heat, cover, and simmer over low heat for 30 minutes. Serve very hot.
Advice of Wine to combine
Suggest from Sommelier
There are dishes that reach a high level of taste intensity, and this is one of them: therefore it needs a wine that marks its presence with tannins and structure. Here a Malbec or Cabernet Sauvignon, both in reserve versions, would completely fulfill this requirement,
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.