Instant Pot Sourdough Spanish Oxtail and Sherry Stew with Bread Scoops

Name: Instant Pot Sourdough Spanish Oxtail and Sherry Stew with Bread Scoops
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 lb (1360 g) oxtail, cut into 2-inch segments, patted dry, cut into 2-inch segments, patted dry with paper towels; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (150 g) yellow onion, medium, diced into 1/2-inch pieces; 4 cloves (20 g) garlic cloves, minced; 3 whole (300 g) carrots, medium, cut into 1-inch pieces on the bias; 2 whole (100 g) celery stalks, cut into 1-inch pieces; 2 tbsp (30 g) tomato paste; 1 cup (240 ml) dry amontillado or fino sherry; 4 cups (960 ml) low-sodium beef broth; 2 whole bay leaves, fresh or dried; 4 sprigs (5 g) fresh thyme sprigs; 1 tsp (3 g) smoked paprika; to taste freshly ground black pepper; to taste sea salt; 8 slices (320 g) sourdough bread, day-old or slightly stale, cut into 1-inch-thick slices; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A rustic Spanish-inspired one-pot stew built on deeply caramelized oxtail and enriched with dry sherry, tomato, and aromatics. The Instant Pot renders the meat tender in a fraction of traditional braising time. Served with crispy sourdough bread scoops for soaking up the savory, wine-infused broth.

Prep: 20 min
Cook: 1 hr 35 min
Wait: 15 min
Total: 2 hr 10 min
Makes: 4 servings (about 2 cups stew per person, with bread scoops)

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Ingredients

4 servings

3 lb (1360 g) oxtail, cut into 2-inch segments, patted dry, cut into 2-inch segments, patted dry with paper towels
2 tbsp (30 ml) extra-virgin olive oil
1 whole (150 g) yellow onion, medium, diced into 1/2-inch pieces
4 cloves (20 g) garlic cloves, minced
3 whole (300 g) carrots, medium, cut into 1-inch pieces on the bias
2 whole (100 g) celery stalks, cut into 1-inch pieces
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry amontillado or fino sherry
4 cups (960 ml) low-sodium beef broth
2 whole bay leaves, fresh or dried
4 sprigs (5 g) fresh thyme sprigs
1 tsp (3 g) smoked paprika
to taste freshly ground black pepper
to taste sea salt
8 slices (320 g) sourdough bread, day-old or slightly stale, cut into 1-inch-thick slices
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (8)

6-quart Instant Pot or larger pressure cooker
Paper towels
Chef's knife
Cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Baking sheet
Tongs

Steps

Before you start

Pat the oxtail dry so it browns properly and prevents steam
Cut sourdough bread into 1-inch-thick slices and set aside for crisping
Have all aromatics prepped and measured—sauté happens quickly
Use the high sauté setting on your Instant Pot

1
Brown the oxtail
- Set the Instant Pot to high sauté mode and allow it to heat for 2 minutes.
- Add 1 tbsp (15 ml) of olive oil.
- Working in batches to avoid crowding, brown the oxtail pieces for 3-4 minutes per side until deeply caramelized, transferring each batch to a plate.
- Do not rush this step—proper browning develops the stew's rich, savory flavor.
- Total browning time will be 12-15 minutes for all meat.
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Ready when: Meat is deeply caramelized, golden-brown on all sides, not gray or pale
Tip: Don't move the meat too often; let it sit undisturbed to develop a crust. Shake off excess flour if you season it, but this recipe relies on dry surface contact for browning.
2
Sauté aromatics and tomato paste
- Add the remaining 1 tbsp (15 ml) of olive oil to the pot.
- Add the diced onion and cook for 2 minutes, stirring frequently, until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, allowing it to caramelize slightly on the bottom of the pot.
- This step builds the flavor foundation of the stew.
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Ready when: Onion is softened and translucent; tomato paste darkens and smells rich and slightly sweet
Tip: Caramelizing tomato paste concentrates its flavor and removes any raw taste. Stir constantly to prevent burning on the very bottom.
3
Deglaze and add broth
- Pour the dry sherry into the pot, scraping the bottom with a wooden spoon to release any browned bits (fond) that are stuck to the surface.
- This fond contains deep flavor.
- Let the sherry reduce slightly for 1-2 minutes so some of the alcohol cooks off.
- Pour in the beef broth and stir to combine with the sherry.
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Ready when: All brown bits are scraped from the bottom; liquid is combined and sherry smell is less harsh
Tip: Don't skip deglazing—the fond is pure concentrated flavor that would otherwise be wasted on the pot bottom.
4
Return oxtail and add aromatics
- Return all the browned oxtail pieces to the pot along with any accumulated juices.
- Add the carrots, celery, bay leaves, thyme sprigs, and smoked paprika.
- Stir gently to distribute the spices and ingredients evenly.
- Season lightly with sea salt and black pepper.
- The seasoning will intensify as the liquid reduces, so err on the side of underseasoning now.
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Ready when: Ingredients are evenly distributed and submerged or mostly covered by liquid
Tip: Don't stir too vigorously—the oxtail pieces are delicate after browning and can break apart. Gently fold the ingredients together.
5
Pressure cook the stew
- Cancel the sauté mode.
- Place the lid on the Instant Pot and set the valve to sealing.
- Cook on high pressure for 45 minutes.
- The Instant Pot will take 8-10 minutes to come to pressure before the timer begins counting down.
- This long cook time is necessary to render the oxtail meat completely tender and infuse all flavors into the broth.
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Ready when: Pressure indicator indicates the pot is at full pressure; cooking time counts down from 45 minutes
Tip: Do not open the lid or interrupt cooking. The high pressure and long cook time are essential for breaking down the connective tissue in oxtail and producing a silky broth.
6
Natural release and strain
- When the cooking time is complete, turn off the Instant Pot and allow it to release pressure naturally for 10 minutes.
- Then carefully open the valve to quick-release any remaining pressure.
- Using tongs, remove the oxtail pieces and set aside on a plate.
- Remove the bay leaves and thyme sprigs.
- Carefully strain the broth through a fine-mesh sieve into a large bowl, pressing gently on the vegetables to extract all liquid.
- Discard the cooked vegetables (or save for stock if desired).
- Skim any excess fat from the surface of the broth using a ladle or fat separator.
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Ready when: Oxtail meat is extremely tender and pulls away from the bone with the slightest pressure; broth is clear and glossy
Tip: Natural release prevents a sudden temperature drop that can cause the broth to become cloudy. Skimming fat is optional but creates a cleaner presentation.
7
Return oxtail to broth
- Pour the strained broth back into the Instant Pot (or into a serving pot).
- Gently return the oxtail pieces to the broth.
- Discard any bones that have completely separated from the meat.
- Taste the stew and adjust seasoning with sea salt and black pepper.
- The broth should taste deeply savory and wine-forward, with the oxtail meat tender enough to separate from the bone with a spoon.
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Ready when: Oxtail meat is fork-tender and easily separated from bone; broth is rich and glossy
Tip: Taste before serving. The sherry should be mellowed and integrated into the broth, not sharp or volatile.
8
Toast the sourdough breadOven 400°F / 205°C
- While the stew finishes, preheat your oven to 400°F (200°C).
- Lay the sourdough slices on a baking sheet in a single layer.
- Brush both sides lightly with olive oil (about 1/2 tsp per slice total, or as needed).
- Season lightly with sea salt.
- Toast in the oven for 8-10 minutes, turning halfway through, until the bread is golden-brown and crispy on the outside but still tender inside.
- The bread should be sturdy enough to scoop stew but not so hard it shatters.
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Ready when: Bread is golden-brown and crispy on the edges but still slightly tender in the center
Tip: Use day-old or slightly stale bread—it holds its shape better when toasted. Don't over-toast or the bread will be too brittle to scoop.
9
Serve and garnish
- Ladle the oxtail stew into shallow bowls, ensuring each serving gets 1-2 oxtail pieces and plenty of rich broth.
- Garnish with fresh chopped flat-leaf parsley if using.
- Arrange 2 warm sourdough toasts on the side or standing in the stew.
- Serve immediately while the stew is hot and the bread is still warm and crispy.
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Ready when: Stew is steaming; bread is warm and ready to serve
Tip: For a rustic presentation, don't worry about neat plating. The charm of this dish is its hearty, homestyle quality. Let guests dunk and scoop as they please.

Good to know

Tips

Oxtail is a budget-friendly, flavorful cut that becomes silky when braised slowly. Don't skip the browning step—it's what gives the stew its deep, savory character.
If you don't have an Instant Pot, this recipe works beautifully in a Dutch oven in a 325°F (160°C) oven for 3-4 hours instead of high-pressure cooking for 45 minutes. Brown the meat, sauté the aromatics, add broth and sherry, then cover and braise in the oven until oxtail is very tender.
The sourdough bread is more than a vehicle for eating stew—its slight tang and chewy crust complement the sherry's complexity and the meat's richness. Toast it separately so it stays crispy rather than sogging up immediately.
Smoked paprika is key here for a subtle Spanish character without overpowering other flavors. Avoid hot paprika unless you want a spicy stew; stick with smoked or sweet varieties.

Make ahead

The stew can be made 1-2 days ahead. Cool completely, cover, and refrigerate. The broth will gel slightly due to the collagen from the oxtail bones—this is ideal. Reheat gently on the stovetop or in the Instant Pot on sauté mode (medium heat, about 5-7 minutes). Toast fresh sourdough bread slices just before serving for maximum crispness, or store toasted bread in an airtight container for up to 1 day and warm briefly in a 300°F (150°C) oven.

Storage & reheating

Room temperature: Stew should not sit out more than 2 hours. Refrigerator: Store in airtight containers for up to 3 days; the gel-like consistency of chilled broth is normal due to collagen and will liquify when reheated. Freezer: Freeze in 2-cup portions in freezer bags or containers for up to 3 months. Do not freeze the sourdough bread; toast fresh bread or reheat frozen bread briefly in a 300°F (150°C) oven for 3-4 minutes. To reheat: Thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium heat, stirring occasionally, until steaming (about 7-10 minutes).

Substitutions

oxtail, cut into 2-inch segments, patted dry → beef short ribs or beef chuck cut into 2-inch cubes. Both have similar collagen content and will become tender under pressure. Cook time remains the same (45 minutes). Short ribs will have less bone-to-meat ratio; adjust proportions accordingly if preferred.
dry amontillado or fino sherry → dry red wine (such as Rioja or Tempranillo) or dry white wine. Red wine will deepen the stew's color and add earthiness; white wine will keep it lighter. Use the same 1 cup quantity. Avoid sweet sherry as it will make the stew cloying.
sourdough bread, day-old or slightly stale → crusty ciabatta, country bread, or whole wheat bread. Any sturdy, artisanal bread works well. Avoid soft sandwich bread as it will disintegrate when toasted or dunked.
fresh thyme sprigs → oregano, marjoram, or a mix of Mediterranean herbs. These herbs offer similar earthy notes. Use the same volume (4 sprigs fresh or 1 tsp dried). Adjust taste as oregano is slightly more peppery.