This rabo de toro recipe came out of a tiny IKEA kitchen in Córdoba province — the same kitchen, as it happens, that produced the oxtail ragù and the Emmental stuffed chicken. Small kitchen. Good results.

Rabo de Toro — literally bull's tail — is one of the great dishes of Andalucía. Every Spanish cook and every family will have their own version. Leeks, shallots or pearl onions can replace the standard onion. Ginger is sometimes added. Saffron appears in some versions. I used turmeric. The turnip came from the market at Rute that morning – a rare find, as a turnip is not something you stumble across often in southern Spain. It went in.

Rabo de Toro at every stage — from browning to the finished sauce, Córdoba province.

The principle is straightforward: dredge, brown, build the sauce, and simmer for three hours. The blended vegetables at the end produce a deep, smooth sauce that coats the meat beautifully. Serve with whatever you like — mashed potato, crusty bread, or simply on its own with a glass of the same red wine you cooked with.

Ingredients (serves 2–3)

• 1kg oxtails, rinsed and patted dry
• Plain flour for dredging
• 2 carrots, peeled and roughly chopped
• 1 onion, peeled and roughly chopped
• 1 green pepper, deseeded and roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 1 turnip, peeled and diced
• 4 garlic cloves, smashed and roughly chopped
• 2 ripe tomatoes, roughly chopped
• 2 tbsp tomato purée
• 2–3 bay leaves
• 2 cloves, ground
• 1 tsp freshly ground black pepper
• 1 heaped tsp sweet paprika
• 1 tsp turmeric
• A good glass of red wine
• 500ml stock or water
• Olive oil

Rabo de Toro Recipe – The Method

Dredge the oxtails in flour mixed with the turmeric, shaking off any excess.

Heat a little olive oil in a deep, heavy pan over medium heat. Brown the oxtails on all sides until well coloured. Remove and set aside.

Add a little more oil to the same pan and sauté the vegetables — carrots, onion, peppers, turnip, and garlic — along with the bay leaves, ground cloves, black pepper and paprika. When they begin to soften, add the tomato purée and cook for a minute. Add the tomatoes and stir through.

Pour in the red wine, turn up the heat and let it reduce by half. Add the stock or water – enough to cover the vegetables and come at least halfway up the meat. Return the oxtails to the pan.

Turn the heat to low, cover, and simmer gently for 3 hours or more until the meat is falling from the bone. Check occasionally and add a little more stock or water if needed.

Remove the oxtails and bay leaves. Blend the remaining vegetables and liquid into a smooth sauce. Return the meat to the sauce and serve.

This recipe is part of my Beef & Veal Recipes collection.

This recipe is also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here.

Wonky photos, proper food, genuine adventures – The Flexible Chef