Name: Chikito’s oxtail stew (Rabo de toro de Chikito)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 dried red pepper or 1 tablespoon mild paprika; 1 bay leaf; 2 cups (500 ml) red wine; 1 onion, chopped; Handful of chopped parsley; 1 tomato, chopped; A good pinch of fresh thyme; Salt and ground black pepper; 2 small carrots, chopped; 2 teaspoons chopped rosemary leaves; 2 cups (500 ml) olive oil; 4½ lb (2 kg) oxtail, cut into joints; 2 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Bull’s tail is one of Andalusia’s great classics—unsurprising given the regional passion for bullfighting. However, the story goes that the stew actually originated as a spin-off of Cordoba’s leather industry, when the hides were delivered complete with tails. Waste not, want not—so the tails disappeared into the cooking pot. It is quite glutinous, but washed down with a full-bodied red wine, this stew makes a delicious and sustaining winter dinner. Of course you are unlikely to source bull