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.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Ingredients
- ·1.5 kg oxtail, cut into thick sections
- ·750 ml red wine
- ·2 onions, chopped
- ·2 carrots, sliced
- ·1 leek, sliced
- ·4 garlic cloves
- ·2 ripe tomatoes, grated
- ·500 ml beef stock
- ·2 bay leaves
- ·flour for dusting
- ·6 tbsp olive oil
- ·salt and pepper
Method
- 1
Season the oxtail pieces with salt and pepper and dust them lightly with flour.
- 2
Heat the olive oil in a large heavy pot and brown the oxtail on all sides over high heat until deeply coloured, then set aside.
- 3
In the same pot lower the heat and soften the onion, carrot, leek and garlic for about 15 minutes.
- 4
Add the grated tomato and cook down for 5 minutes, then return the oxtail to the pot.
- 5
Pour in the red wine, raise the heat and let it bubble for a few minutes to cook off the alcohol, then add the stock and bay leaves so the meat is nearly covered.
- 6
Cover and braise very gently, either on a low hob or in a 150°C oven, for about 3 hours until the meat is falling off the bone.
- 7
Lift out the oxtail, strain or blend the sauce if you prefer it smooth, then reduce it on the hob until glossy and thick.
- 8
Return the meat to the sauce to warm through; it is best rested and ideally served the following day, with fried potatoes or bread.