
While in Spain, most Oxtail stew uses sherry to cook, what makes ours more special is the use of Madeira wine to braise our Oxtail. Madeira wine originates from Portugal and it is a type of fortified wine that is famous in Portugal. This tapas is stewed for many hours to give our dish a distinctive taste. The end result is tender oxtail meat and a sauce that you wish you had endless bread (and sauce) to keep dipping it away. Save your breads for this dish! Drop by to Chef Diary to try out this Tapas dish now!