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Rabo de Toro

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Preparation info
  • Serves

    six

    • Difficulty

      Complex

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes

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

Method

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

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