Rabo de toro (oxtail stew)
Bull’s or cow’s tail stewed very slowly with red wine and vegetables, typical of Andalusia’s bullfighting cities such as Ronda, the cradle of modern bullfighting.
Ingredients
- 1.5 kg oxtail, cut into pieces
- 2 onions
- 2 carrots
- 1 red pepper
- 3 garlic cloves
- 500 ml red wine
- 2 bay leaves
- Flour, olive oil, salt and pepper
How to make it at home
- Season the oxtail, dust it with flour and brown it in oil. Set aside.
- In the same oil, soften the chopped onion, carrot, pepper and garlic.
- Return the meat, pour in the wine and let it boil for 5 minutes to burn off the alcohol.
- Add the bay leaf and enough water to cover and simmer very gently for about 3 hours, until the meat falls off the bone.
- Remove the meat, blend the sauce and strain it. Put everything back together and serve with chips.
The trick: It’s even better the next day: the sauce gains body.