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Rabo de toro
Rabo de toro: Córdoba's oxtail slowly braised in red wine until it falls off the bone
Córdoba claims rabo de toro as its own, and its taverns near the Mezquita serve it all year, though it is most at home on a cold winter Sunday. Once it was made with the tails of bulls from the ring; now it is beef or veal oxtail, browned and braised for hours in red wine with vegetables until the meat slips off the bone into a glossy, sticky sauce. This recipe uses wine; the alcohol-free option is in the ingredient list. Chef's tip: make it a day ahead, chill it and lift off the set fat; the sauce is cleaner and the flavour deeper.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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What you'll need
Spices & pantry
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Method
0/9 doneStep 1: Season 4 lb oxtail with 2 tsp salt and ½ tsp black pepper and dust with 3 tbsp plain flour.
Step 2: Heat ¼ cup olive oil in a large casserole over a medium-high heat and brown the oxtail in batches for 8–10 minutes per batch, until deep brown on all sides. Lift onto a plate.
20 minStep 3: Lower the heat to medium and add 2 onions, 2 carrots, 1 leek, 1 red pepper and 5 cloves garlic. Cook for 12–15 minutes, scraping the brown bits from the base, until soft and golden.
15 minStep 4: Stir in 2 ripe tomatoes and 1 tsp sweet paprika and cook for 5 minutes until the tomato darkens and thickens.
5 minStep 5: Pour in 2 cups red wine and boil for 5 minutes, until the smell of alcohol has gone and it has reduced a little.
5 minStep 6: Return the oxtail with its juices, add 2 cups beef stock, 2 bay leaves, 3 sprigs fresh thyme and 2 cloves; the liquid should almost cover the meat. Cover and simmer very gently, or cook in the oven at 325°F (275°F fan), for 3 hours.
180 minStep 7: Check from 2½ hours: it is ready when the meat pulls away from the bone with a fork. A common mistake is stopping too soon; undercooked oxtail is chewy and the sauce stays thin.
Step 8: Lift out the oxtail. Remove the bay, thyme and cloves, then blend the vegetables and sauce until smooth, or pass them through a food mill. Spoon off the fat. If the sauce is thin, boil it until it coats a spoon.
10 minStep 9: Return the oxtail to the sauce and warm through until piping hot. Serve with chips or mashed potatoes.
5 min
Nutrition per serving
- Calories
- 680 kcal
- Protein
- 52 g
- Carbs
- 15 g
- Fat
- 40 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rabo de toro take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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