Rabo de Toro

Rabo de Toro

Spanish · Recipe

Slow-cooked oxtail stew rich with red wine and spices.

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About this dish

Spanish cuisine

Ingredients

  • 1.5kg oxtail
  • 1 onion
  • 2 carrots
  • 2 garlic cloves
  • 1 leek
  • 250ml red wine
  • Beef stock
  • Olive oil
  • Salt and pepper
  • Bay leaf

Description

Originally served after bullfights, this Andalusian dish is deeply flavourful and fall-off-the-bone tender.

Instructions

  1. Sear oxtail, sauté vegetables, then combine.
  2. Add wine and stock, simmer 3–4 hours until tender.
  3. Serve with potatoes or crusty bread.