Rabo de toro
Oxtail braised for hours in red wine and vegetables until the meat slides off the bone — a rich, sticky stew with roots in Córdoba.
Rabo de toro is braised oxtail: tough, gelatinous tail cut into rounds, browned and then stewed slowly with onion, carrot, tomato and a good measure of red wine until the collagen melts and the meat falls from the bone into a dark, glossy sauce. Córdoba claims it, historically tied to the bullring, but it is now cooked across Spain and is a benchmark of any kitchen that takes its slow braises seriously.
How it's served
As a main or a hearty ración, the meat off the bone in its reduced wine sauce, with fried potatoes or bread to finish the plate.
- Origin
- Córdoba, Andalusia, Spain
- Etymology
- Rabo means tail and toro means bull; literally 'bull's tail', though beef oxtail is what most kitchens use.
Where to try it in Barcelona
One restaurant on Guidavera mentions rabo de toro in their kitchen description.
Frequently asked
What is rabo de toro?
A slow-braised oxtail stew cooked in red wine with vegetables until the meat is meltingly tender. It is a classic of Andalusian and Madrid cooking.
Why is oxtail so tender in this dish?
Oxtail is full of collagen and connective tissue. Hours of gentle braising break that down into gelatine, which both softens the meat and gives the sauce its sticky richness.
Related terms
- ChuletónGiant aged bone-in ribeye chop. The centrepiece of any serious Spanish asador. Cooked rare over open coals, sliced thick, finished with sea salt.
- SolomilloThe Spanish word for tenderloin (filet). The most tender cut of beef or pork, usually grilled or pan-seared and served rare to medium-rare.