‘Maridaje’ recipe: Stewed oxtail with trumpet

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‘Maridaje’ recipe: Stewed oxtail with trumpet

Braised oxtail is one of those dishes that perfectly sums up the essence of traditional Spanish cuisine. In the latest episode of our Maridaje web series, we are honoured to have  José J. García, chef at El Mesón de la Costa in Torrevieja, Alicante, show us how to elevate this dish with a personal touch and the addition of chanterelle, a wild mushroom known for its unique and intense flavour.

But this dish would not be complete without a companion to match, and for this, from El Mesón de la Costa, they have selected our Altos de Luzón, a single varietal red wine with a robust character, made from Monastrell grapes. This pairing stands out for its ability to enhance the nuances of each ingredient, creating an unforgettable dining experience.

The art of wine pairing with Altos de Luzón

When it comes to a dish as powerful as oxtail, the choice of wine is crucial. Its mellow texture and intense flavours, enhanced by the chanterelles, need a wine capable of balancing and complementing the richness of the stew. Altos de Luzón, with its structured and elegant profile, fine tannins and spicy notes, is the perfect partner. Its oak ageing provides a balance that brings out both the flavours of the meat and the earthy aroma of the chanterelles.

The pairing is not just a matter of flavours; it is a meeting of tradition and modernity. In this chapter of our series, José J. García shows us that behind every dish there is a story and a passion for quality ingredients. And that is precisely what Altos de Luzón seeks to convey in every bottle: the connection with the land, respect for indigenous varieties and a contemporary approach to winemaking.

About José J. García and El Mesón de la Costa

With a family history spanning decades of dedication to gastronomy, José J. García, together with his brothers, has turned El Mesón de la Costa into a culinary benchmark on the Costa Blanca. His philosophy is based on the use of local products of exceptional quality, always respecting seasonality.

In this chapter of Maridaje, José shares with us not only his recipe, but also his passion for transmitting the essence of his cuisine. Every detail of his ‘Stewed oxtail with chanterelle’ reflects his commitment to tradition, but also his ability to innovate and surprise.

A gastronomic journey in our web series ‘Maridaje’

Our web series Maridaje was born with a clear objective: to show the versatility of our wines through dishes carefully selected by expert and renowned chefs both at home and abroad. Each episode is an invitation to explore unique combinations, and this episode with José J. García is a clear example of this.

If you have not yet seen the rest of the episodes, we invite you to visit our YouTube channel. You will find recipes, tips and pairings that will inspire you to experiment with new flavours and wines. From light dishes to hearty stews like this one, Maridaje is an essential guide for food and wine lovers.

Why Altos de Luzón is the ideal pairing

The key to this pairing lies in the complexity of Altos de Luzón. Its notes of ripe fruit, spices and a light touch of wood make it a versatile wine that not only complements the intense flavours of the oxtail, but also enhances the earthy, umami character of the chanterelles.

Moreover, its balance between acidity and body ensures that each sip cleanses the palate, preparing it to enjoy another mouthful. This is essential in dishes like this, where the intensity of the ingredients can saturate if not accompanied by the right wine.

Your moment to enjoy

If you are a lover of traditional stews and you are looking to elevate them with a high quality wine, this chapter of Maridaje is for you. Learn from José J. García how to prepare a dish full of history and flavour, and let yourself be seduced by the magic of a good pairing.

Don’t forget that you can find Altos de Luzón in our online shop or at your nearest retailer. And if you decide to recreate this pairing at home, share your experience on social networks with the hashtag #BodegasLuzonMaridaje. We will love to see how you enjoy this proposal!

Recipe:

INGREDIENTS:

    • 4 kilos of oxtail
    • 4 onions
    • 3 heads of garlic
    • 5 carrots
    • Peas
    • Chanterelles
    • 1/2 litre of red wine
    • Black pepper
    • Bay leaves
    • Olive oil
    • Flour
    • Salt





PREPARATION:

    • Season the pieces of oxtail with salt and pepper and dredge each one in flour.
    • Fry the pieces of oxtail in a little olive oil and once marked, remove them from the heat.
    • Put the pieces of oxtail in an express pot and cover with water until it covers them. Add three bay leaves, peppercorns, a whole onion, salt and pepper, cover and leave to cook for 20 to 25 minutes, depending on the size of the pieces.
    • Cut the onions and carrots and fry them in olive oil, adding the garlic, bay leaf and salt and pepper. When everything is poached, add a small spoonful of flour and fry a little. Add the red wine and leave to reduce.
    • Once the oxtail is ready, put it in a larger casserole dish with the cooking broth and add the poached vegetables, the peas and mushrooms to taste. 
    • Leave to simmer for a further 15 minutes over a low heat.


PRESENTATION: 

    • Pour the stew into a soup dish or similar. 
    • Serve and enjoy.

Explore more recipes and pairings on our YouTube channel

Don’t miss the full video of the recipe ‘Rabo de toro estofado con trompetilla’ (Stewed oxtail with chanterelle).

We also invite you to continue discovering the pairing possibilities that our wines offer. To do so, visit our YouTube channel and immerse yourself in a world of flavours, textures and emotions through each episode of Maridaje.