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SP.05.0001 Spanish

Rabo de toro estofado

Andalusian — Meat & Stews

Rabo de toro estofado

One of 76 entries · The Food of Spain by Claudia Roden

I · Origin

Córdoba, Andalusia

II · Description

Oxtail braised in red wine with aromatics and chocolate — one of Andalusia's great dishes, originating from the bullfighting tradition in Córdoba and Sevilla where the tail of the fighting bull was given to the matador and ended up in the tabernas of the Judería. The dish takes two days: the oxtail is browned hard on day one, braised for 3-4 hours in Pedro Ximénez or Montilla-Moriles wine, then rested overnight, which allows the fat to set and be removed and the flavours to integrate. The result is oxtail so tender it releases from the bone with the pressure of a spoon, in a sauce that is dense, dark, wine-rich, and barely sweet from the dark sherry.

I Preparation II Charcuterie Curing III Iberian Moorish Legacy IV Spanishportuguese Proteins Mains V Wet Heat VI Basque Seafood VII Grains And Dough VIII Iberian Shared Technique IX Pastry Technique X Spanishportuguese Soups Stews

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