- Rabo de Toro. This lusty braised-oxtails dish is common in Córdoba. The meaty oxtails are simmered in a mix of tomatoes, red wine, sherry and more...
- Añade los trozos de rabo de toro, el caldo de carne y las especias. Cierra la olla y deja que se cocine todo durante 50 minutos aproximadamente a fuego suave.
- This rabo de toro recipe is a classic Spanish oxtail stew, which is super rich and perfect to serve as a Spanish tapa or a meal with potatoes.
- Just like the Moroccan tagine I made in Essaouira, this rabo de toro oxtail stew recipe is not a dish you start thinking about making at 6.30pm and expect to serve...
- Rabo de toro is a traditional Spanish dish originating from the region of Andalusia, although it's eaten throughout the country.
- Traditionally, Rabo de Toro was made out of the tails of fighting bulls – a male cow who had succumbed to a bull fight. Today, is more popularly made with ox tail.
- Rabo de toro is a traditional Spanish dish that is made by slow-cooking the tail of an ox in a variety of vegetables, spices, and herbs.
- Those are the places where I’ve eaten the best oxtail, in the form of the intensely flavoured tapas dish Rabo de Toro, or bull’s tail.
- This dish is especially popular in Madrid, Spain, where bullfighting takes place even in the present time. To make Rabo de Toro, cook beef oxtail in olive oil.
