Oxtail Stew

Guiso de Rabo de Toro

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

There is a delightful restaurant perched on the side of a hill in the tiny village of San Prudencio in the Basque Country, where we stopped for Sunday lunch. I had a great plate of oxtail, but for me it was a little spoilt because they had added a bit of Pernod, Pastis or anis. Unless you are passionately fond of anis I wouldn’t put any in.