Rabo de toro
Rabo de toro, from above
Non vegCórdoba

Rabo de toro

Oxtail braised in red wine until it falls off the bone. Córdoba's pride.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

240 minTime
42 gProtein each
mildSpice
Bull's tail2 chapters · 1 min read

Make it your way

Grandma's wayOxtail braised in red wine with vegetables.
The original
671kcalsame
42 gproteinsame
3 gfibresame
240minutessame

Rabo de toro, Córdoba style.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Oxtail1.5 kg on the bone, about 1.2 kg meat
Red wine½ bottle
Onion2, chopped
Carrot2, chopped
Leek1, sliced
Capsicum (green capsicum, green bell pepper)1 green pepper, chopped
Garlic5 cloves
Tomato3, grated
Maida (all-purpose flour, plain flour)3 tbsp
Olive oil3½ tbsp
Bay leaf (indian bay leaf)2
Dried thyme½ tsp
Beef stock (beef broth)2 cups
Saltto taste
Black pepper½ tsp

Method

5 steps
  1. 1Season and flour the oxtail. Brown well in oil and lift out.
  2. 2Cook onion, carrot, leek, pepper and garlic until soft.
  3. 3Add tomato, then wine, and reduce by half.
  4. 4Return oxtail with stock and herbs. Cover and simmer 3 hours.
  5. 5Blend the sauce if you like and serve.
Serve it like this

Serve oxtail in deep plates with sauce over and fried potatoes alongside.

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Make it a meal

What goes with Rabo de toro: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Salmorejo15 min
On the side Ajo blanco15 min
To drink Virgin sangria15 min
Something sweet Crema catalana30 min
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