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- 1.5 kg Ox Tail
- 1/2 Lt. Dry Sherry
- 1 Large Onion
- 3 medium carrots
- A pinch of sweet paprika
- Black Pepper corns
- 1 small ripe tomato
- Salt to taste
- 1/2 cup Olive Oil
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! Did you know?
Oxtail stews and soups have a long history all over Europe dating back to the Roman Empire and they go beyond this continent.Rabo de toro (literally “tail of the bull” in Spanish) is the name of an Andalusian medieval dish born in XVI century Cordoba where it was cooked with tails of corrida slaughtered bulls.
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Adnan's Kitchen |
Rabo de Toro
(Oxtail - Spanish) |
- Pour Olive Oil into a cooking pot and add the meat then let cook
for about 20 minutes, turning occasionally
- Add the slightly chopped onions and carrots as well as salt and pepper
corns and cook for another 10 minutes
- Cover meat with the sherry and let cook on low fire while tuning occasionally
- Add the small ripe tomato and the pinch of sweet paprika
- Should it get dry, add water or sherry in small quantities as necessary
- let simmer for 2 to 3 hours depending on the quality of meat
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