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Rabo de toro is a magnificent Cordoban braised oxtail dish, born from the tradition of using the meat of bulls that had fought in the bullring - their tails slow-braised in red wine, cognac, and vegetables until the meat falls from the bone in silky, intensely flavored shreds. Today made with quality beef oxtail rather than fighting bull, the principle remains: patience, a full bottle of Ribera del Duero or Montilla wine, and at least 3.5 hours of the lowest possible simmer until the collagen melts completely into a glossy, wine-dark sauce. This is one of Spain's most luxurious stews, where the cheapest cut is transformed into extraordinary richness. Best made the day before and reheated - the sauce improves dramatically overnight.
Prep
20 min
Cook
210 min
Total
230 min
Servings
4 srv
Difficulty
Medium
Calories
485 kcal
For 4 serving(s)
Per serving
Season oxtail pieces generously with salt and pepper; heat olive oil in a large, heavy casserole and sear on all sides until deeply browned, about 4 minutes per side - do in batches.
Remove oxtail; in the same casserole, saute diced onion, carrot, and whole garlic cloves until softened and golden, about 8 minutes.
Add tomato paste and stir for 2 minutes; add sweet paprika off the heat.
Return oxtail to the casserole; add cognac and flambé carefully, then pour in the full bottle of red wine and beef stock.
Add thyme and bay leaves; bring to a boil, then reduce to the lowest possible simmer.
Cover and cook for 3-3.5 hours until the meat is completely falling from the bone; check and turn occasionally.
Remove oxtail; strain and reduce the sauce if needed, return the meat, adjust seasoning, and serve with fried or mashed potatoes.
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