Rabo de Toro

Oxtail Braised Slowly in Fino Sherry

Preparation info
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    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Oxtail is just that — a collection of vertebrae with a thin covering of meat. It is, however, perhaps the most succulent meat in the world. There is so much connective tissue in relation to the amount of red meat that when slowly cooked with aromatic vegetables, herbs and sherry, you have a rich gelatinous jus. In Spain they use the tail of toro — yes, a bull. In Australia it is more likely to be yearling steer. The flavour will be slightly lighter but, to misquote Shakespeare, ‘Oxta