Chikito’s oxtail stew

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