What is oxtail called in Spanish?

Today rabo de toro (oxtail) is considered a delicacy in Spain. It used to be a cheap cut of meat, but nowadays can be quite expensive. It is served at many fine dining restaurants, but also at traditional taverns.

spanishsabores.com - Spanish Bull Tail Stew (Rabo de Toro Recipe)

What kind of people fall in love fast?

Emophilia describes the tendency to easily fall in love, a tendency that used to be captured by the term "emotional promiscuity." People high in...

Last updated Jan 28, 2019

How do you hold eye contact?

To maintain appropriate eye contact without staring, you should maintain eye contact for 50 percent of the time while speaking and 70% of the time...

Last updated Jul 14, 2020

Do you really know who the “One” is? Your true Soulmate?

Promotion

One of the most delicious cold-weather dishes in Spain is bull tail (nowadays oxtail) stew. This easy rabo de toro recipe is a Spanish classic, served in traditional restaurants throughout the country. You can make it at home with my mother-in-law’s traditional recipe.

Delicious Spanish rabo de toro.

Braised bull tail, oxtail stew, rabo de toro, braised oxtail… this famous Spanish dish goes by many names. When you find rabo de toro in a restaurant in Spain, you aren’t guaranteed that it is actually bull tail. It’s highly unlikely, however. More likely it’s oxtail or cow tail, but without going into the differences between all of these animals, let’s just agree that it is nearly always delicious! I first tried this dish in Cordoba, where rabo de toro is one of the city’s most famous dishes. It was served next to a heap of french fries and the plate was covered in a thick brown gravy. The meat melted in your mouth. I was hooked on this comforting stew!

A heaping plate of rabo de toro in Cordoba

Later, I learned my mother-in-law, Antonia, made an excellent version. Her rabo de toro recipe changes slightly each time, depending on the wine she might have open, and sometimes she’ll add pearl onions to the dish as well (a great idea!). But I’ve decided to share her classic version, which has kept me warm on many occasions.

The Origins of Rabo de Toro

Spanish bull tail stew (found on most menus as rabo de toro estofado) is one of Spain’s most typical stews. It actually dates back to Roman times, and rabo de toro is actually an Andalusian creation, allegedly inspired in Córdoba. Traditionally made after the bullfights, the dish spread throughout the rest of Spain, and is especially popular in Madrid where bullfights are still popular today. Many bars surrounding the Plaza de Toros (the bullring) in Madrid serve braised bull tail, although they are no longer able to use the tail of the just killed bull. Each restaurant has its own special recipe for Spanish bull tail stew, some using red wine, others opting for Andalusian sherry, or even a bit of brandy. The bull tail needs to be braised (cooked slowly over low heat) because it is extremely bony, fatty, and tough. But once it cooks long enough, it becomes so tender that it nearly dissolves in your mouth (similar to my Spanish beef stew recipe). Here is my favorite Spanish rabo de toro recipe, based on Antonia’s signature rabo de toro. I remind you, cooking rabo de toro takes a lot of patience, but if you wait long enough the rewards are delicious!

Key Ingredients

Key ingredients: oxtail, red wine, minced garlic, diced red pepper, beef stock, chopped carrots, diced onion, diced leeks, diced tomato, salt, pepper, ground ginger, cloves, bay leaves, and flour (not pictured).

Ingredient Notes & Substitutions

Flour : It’s not pictured above but it’s important. Dusting the oxtail with flour will help build a thick and delicious sauce, but you can omit if you prefer without an effect on flavor. : It’s not pictured above but it’s important. Dusting the oxtail with flour will help build a thick and delicious sauce, but you can omit if you prefer without an effect on flavor. Wine : Make sure you use decent red wine — nothing fancy, but it should be drinkable. It gives a lot of flavor to the stew! Antonia sometimes substitutes some of the red wine for sherry or brandy. : Make sure you use decent red wine — nothing fancy, but it should be drinkable. It gives a lot of flavor to the stew! Antonia sometimes substitutes some of the red wine for sherry or brandy. Spices : Ginger is not a traditional ingredient, but I love it! Feel free to omit if you prefer. And if you like even more of a spiced flavor, add more cloves. : Ginger is not a traditional ingredient, but I love it! Feel free to omit if you prefer. And if you like even more of a spiced flavor, add more cloves. Oxtail substitutions : Oxtail can easily be substituted for osso bucco, beef shanks, beef short ribs on the bone, veal neck, and veal shank. : Oxtail can easily be substituted for osso bucco, beef shanks, beef short ribs on the bone, veal neck, and veal shank. Additions: Antonia sometimes adds a little something extra to this dish, after puréeing the sauce. Options include mushrooms and pearl onions. Both are delicious.

Rabo de Toro: Step by Step

How do you pull a girls attention?

Own the space around you. One way to get a girl's attention is to take up more space. ... Look approachable. Beyond looking confident, you also...

Last updated Jul 19, 2018

What is the hardest years of having a baby?

But many first-time parents find that after the first month of parenthood, it can actually get more difficult. This surprising truth is one reason...

Last updated Dec 14, 2021

Promotion

Steps 1-2: Start by seasoning the raw oxtail with plenty of salt and pepper and then lightly dusting each piece with flour. Sear the oxtail on all sides in a heavy skillet filled with a couple of tablespoons of olive oil. Steps 3-4: Once browned, remove the oxtail and let it rest on a plate. Then add the diced vegetables to the skillet — you can add a bit more olive oil if necessary. Steps 5-6: Let the vegetables cook for about ten minutes until tender. Stir every so often so they don’t burn or stick — but a little caramelization is wonderful for flavor. Next, add the carrots, bay leaves, ginger, and cloves and sautée for one minute. Then add the oxtail back to the pot and cover with the red wine and stock. Make sure everything is fully covered — add a bit more stock if necessary. Steps 7-8: Bring everything to a boil and then lower the heat and simmer (covered) for about three to four hours. You’ll know it’s finished when the sauce has reduced, and the oxtail is super tender. It should be falling off the bone! Take the oxtail, bay leaves, and cloves out of the pot and purée the sauce. Then add the oxtail back in. Ideally, enjoy this the next day once the flavors have had a chance to develop even more. When you do serve this dish, serve with potatoes or rice.

The final result is so delicious!

Recipe Tips & FAQs

Antonia shares the following tips:

Time is your friend, it might need more than three hours. It should be tender and falling off the bone when finished. Keep going if in doubt! You can use a pressure cooker if you prefer, just adjust the time. Some people don’t purée the sauce, but I would really recommend it. It will give you a gorgeous thick gravy that is perfect with this dish. What animal is oxtail? Oxtail currently comes from a cow (it is cow’s tail). In the past, it was the tail of an ox but today we use the term oxtail to mean cow’s tail. Is oxtail a delicacy? Today rabo de toro (oxtail) is considered a delicacy in Spain. It used to be a cheap cut of meat, but nowadays can be quite expensive. It is served at many fine dining restaurants, but also at traditional taverns. How much oxtail should I buy per person? The rule is usually about 1lb. (half a kilo) of oxtail per serving. Remember that much of the oxtail is bone and fat, so you need a bit more than with other cuts of meat. Are oxtails tough? Oxtail is a very tough cut of meat, which is why it is best for stewing. When stewed for many hours the tough tissues break down and the meat becomes tender and delicious.

Serving Suggestions

Rabo de toro is traditionally served with homemade french fries at most casual restaurants. You’ll also find it served over delicious mashed potatoes (like my Manchego mashed potatoes). It would be perfect served with rice too. Because this is such a rich dish, I would recommend pairing a crisp salad or green vegetable with it on the side. In Spain, we don’t usually serve anything as a side (apart from the potatoes!), but I always make a simple salad, sautéed spinach, or roasted asparagus. Lastly — the wine! This is a rich, hearty dish so it’s perfect paired with a very full-bodied wine. You could serve a Spanish Rioja or Ribera del Duero, or even a Toro or more modern Andalusian red wine.

More Simple Spanish Stews

If you like this hearty stew, bookmark these recipes for next time!

Pollo en Pepitoria: One of my favorite chicken stews, this is made with an addictive almond and saffron sauce. Fricando Stew: This incredible slow-cooked beef with mushrooms recipe is a winter favorite in my kitchen. Basque Tuna Stew: This recipe for marmitako is a super simple and healthy tuna stew I absolutely love. Chorizo and White Bean Stew: I am a huge fan of bean stews in the winter and this sausage and white bean combination doesn’t disappoint. Spanish Bull Tail Stew (Rabo de Toro) Spanish bull tail stew (also known as rabo de toro estofado or oxtail stew) is one of Spain’s most typical dishes. Dating back to Roman times, rabo de toro is a delicious slow cooked meal worth trying! 5 from 14 votes Print (images optional) Pin Prep Time: 15 minutes Cook Time: 3 hours 10 minutes Total Time: 3 hours 25 minutes Servings: 4 servings Author: Lauren Aloise Ingredients ▢ About 3-4 pounds of rabo de toro oxtail, cow tail, etc.

▢ 3 carrots sliced into 1/4 inch rounds

Can I kiss a minor girl in India?

Bombay High Court: Anuja Prabhudessai, J., observed that touching private parts and kissing on the lips of a minor would not constitute to be an...

Last updated Jan 11, 2020

How do I express my love to my soulmate?

Cute Soulmate Quotes "I was, and I remain, utterly and completely and totally in love with you." 23. " There are never enough I love you's." — ......

Last updated May 12, 2021

Promotion

▢ 1 large sweet onion diced

▢ 1 red pepper diced

▢ 1 leek diced

▢ 2-3 ripe tomatoes diced

▢ 4 cloves of garlic minced

▢ 2 cups of beef stock

▢ 3 cups of red wine a decent table wine like a Spanish rioja or tempranillo will do nicely.

▢ 2 bay leafs

▢ 4 cloves

▢ 1 teaspoon ground ginger

▢ Salt

▢ Pepper

▢ Flour to coat the meat

In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking). Lightly dust the rabo de toro with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side.

Remove the bull tail and let the pieces rest.

In the pan's oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes. Bring to a boil and then cover and reduce to a slow simmer. Cook the rabo de toro for 3 hours and then check to see if it is falling away from the bone. It may need another hour or so if the meat is very tough. If it is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice). Serve with the sauce and homemade french fries or mashed potatoes for an authentic Spanish meal! Notes Top Tips & Substitutions Flour : Dusting the oxtail with flour will help build a thick and delicious sauce, but you can omit if you prefer without an effect on flavor. : Dusting the oxtail with flour will help build a thick and delicious sauce, but you can omit if you prefer without an effect on flavor. Wine : Make sure you use decent red wine — nothing fancy, but it should be drinkable. It gives a lot of flavor to the stew! Antonia sometimes substitutes some of the red wine for sherry or brandy. : Make sure you use decent red wine — nothing fancy, but it should be drinkable. It gives a lot of flavor to the stew! Antonia sometimes substitutes some of the red wine for sherry or brandy. Spices : Ginger is not a traditional ingredient, but I love it! Feel free to omit if you prefer. And if you like even more of a spiced flavor, add more cloves. : Ginger is not a traditional ingredient, but I love it! Feel free to omit if you prefer. And if you like even more of a spiced flavor, add more cloves. Oxtail substitutions : Oxtail can easily be substituted for osso bucco, beef shanks, beef short ribs on the bone, veal neck, and veal shank. : Oxtail can easily be substituted for osso bucco, beef shanks, beef short ribs on the bone, veal neck, and veal shank. Additions : Antonia sometimes adds a little something extra to this dish, after puréeing the sauce. Options include mushrooms and pearl onions. Both are delicious. : Antonia sometimes adds a little something extra to this dish, after puréeing the sauce. Options include mushrooms and pearl onions. Both are delicious. Time is your friend, it might need more than three hours. It should be tender and falling off the bone when finished. Keep going if in doubt! is your friend, it might need more than three hours. It should be tender and falling off the bone when finished. Keep going if in doubt! You can use a pressure cooker if you prefer, just adjust the time. Did you make this recipe? Tag @spanishsabores on IG and hashtag it #spanishsabores Update note: This recipe was originally published on January 22, 2013 and was republished with new photos and information on November 18, 2020. Spanish bull tail stew is one of the most delicious winter dishes you can make. This recipe is guaranteed success, you just have to wait patiently with a glass of wine and a good movie while it cooks– and you must enjoy it with good company, as the Spanish do!

Have you ever tried rabo de toro before? How was it prepared?

spanishsabores.com - Spanish Bull Tail Stew (Rabo de Toro Recipe)

What age gap is too big dating?

10 years A relationship age gap bigger than 10 years often comes with its own set of issues. “While there are always exceptions to rules, a good...

Last updated Feb 25, 2021

Which tarot cards mean love?

The Lovers is the ultimate Tarot card for love and represents a unique bond and deep connection between two people. Its presence in a reading...

Last updated Dec 26, 2018

Promotion

How do you make your crush loves u?

How to *Actually* Get Your Crush to Like You Back Put yourself out there. ... Make subtle gestures. ... Spend time with them — but don't go...

Last updated Apr 2, 2022

Promotion

Why did people buy oxen instead of horses?

But over the three decades of westward emigration, oxen comprised half to three-quarters of the animals that pulled the wagons. Unlike horses, they...

Last updated Nov 3, 2022