Rabo de Toro

Name: Rabo de Toro
Yield: Serves six
Cuisine: Spanish
Ingredients: 2 onions, chopped; 60 ml/4 tbsp olive oil; 1.6 kg/3½ lb oxtail, chopped across; 30 ml/2 tbsp plain (all-purpose) flour; 1 clove; 2 leeks, sliced thinly; 350 ml/12 fl oz/1½ cups red wine; pinch of freshly grated nutmeg; 2 large garlic cloves, smashed; 6 carrots; 2 thyme sprigs; 1 bay leaf; salt, paprika and black pepper; salt, paprika and black pepper; salt, paprika and black pepper; boiled potatoes, to serve; 30 ml/2 tbsp vinegar; 350 ml/12 fl oz/1½ cups stock; 30 ml/2 tbsp fino sherry; 60 ml/4 tbsp chopped fresh parsley

Preparation info

Serves
six

Difficulty
Complex

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

In the Spanish kitchen, the most famous part of the bull is his tail - although most people are more likely to cook with oxtail. Either makes a rich, succulent meat stew, which can be prepared several days ahead, and tastes even better reheated.

Ingredients

60 ml/4 tbsp olive oil
2 onions, chopped
30

Europe
Spain
Mediterranean

Method

Starting a day ahead, preheat the oven to 150°C/300°F/Gas 2. Heat 30 ml/2 tbsp

Ingredients

Method

Photos