Delicious, tender, hearty melt-in-your-mouth stew with oxtail, fresh herbs, red wine, and roasted rutabagas or turnips, carrots, and celery. Don’t want all the extras in a recipe post?

Oxtail stew originates from the Spanish city of Córdoba but is known throughout Andalusian cuisine. Oxtail stew has been ...

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

Stir into the oxtail stew and cook for about five minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard herb stalks. Bring the liquid back the boil ...

Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish ...

Using store cupboard staples and spinach from the freezer, this Seville-inspired stew comes together in under 20 minutes and is a hit with everyone. You could swap the spinach for other greens, such ...

Despite not being a household name, the Spanish city has plenty to keep holidaymakers entertained ... Holidaymakers should try salmorejo (a thicker version of gazpacho), flamenquín (a breaded roll of ...

Spain is renowned for its football - and its food. These are the best places to eat if you're travelling to watch a game ...

Despite not being a household name, the Spanish city has plenty to keep ... and rabo de toro (oxtail stew). Wine bars are another must for holidaymakers, with several cheap spots dotted throughout ...

The race between Democratic Rep. Susan Wild and Republican state Rep. Ryan Mackenzie in Pennsylvania could determine who wins ...