Andalusia · Spain
Rabo de Toro
Rabo de toro is an oxtail stew braised slowly in red wine with onions, carrots and tomato until the meat falls from the bone. It is strongly associated with Córdoba in Andalusia, where it was historically linked to the bullring and used the tails of bulls killed in the corrida.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Where it comes from
Rabo de toro is an oxtail stew braised slowly in red wine with onions, carrots and tomato until the meat falls from the bone. It is strongly associated with Córdoba in Andalusia, where it was historically linked to the bullring and used the tails of bulls killed in the corrida. The long cooking dissolves the tail's collagen into a rich, glossy sauce.
Where to eat Rabo de Toro
0 restaurants worldwide serve it.
The variants
A la cordobesa
The classic Córdoba red-wine braise
Al Pedro Ximénez
Finished with sweet PX sherry for a deeper, sweeter sauce
Rabo de vaca
Made with ordinary beef oxtail rather than fighting bull
Con patatas fritas
Served over or alongside fried potatoes
Cook it yourself
- Rabo de Toro
Rabo de toro is Córdoba's celebrated oxtail stew, braised for hours in red wine with vegetables until the meat surrenders from the bone into a glossy, deep sauce. Rich and unhurried, it is a dish that rewards patience and tastes even better the next day.