Rabo de Toro

Name: Rabo de Toro
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1.5kg oxtail, cut into pieces; 2 cups red wine; 2 carrots, chopped; 2 onions, chopped

Rabo de Toro/RAH-boh deh TOH-roh/

Also known as: Oxtail Stew

About this dish

Oxtail slow-braised in red wine until falling off the bone, a specialty of Córdoba.

📍 Find the best Rabo de Toro near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🥩1.5kg oxtail, cut into pieces

🍷2 cups red wine

🥕2 carrots, chopped

🧅2 onions, chopped

Method

Serves 2

Brown the oxtail pieces in a heavy pot.

Add onion, carrot, and garlic, cooking until softened.

Pour in red wine and enough stock to cover.

Simmer very slowly for several hours until the meat falls off the bone.

Serve with mashed potato or crusty bread.

✓ What Makes it Authentic

Rabo de toro is a traditional Andalusian dish, originally linked to bullfighting culture in Córdoba and Seville.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide