Rabo de Toro Oxtail Stew Recipe from Jerez in Southern Spain

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Place the meat back in the pot with the sauce already prepared until serving time. Serve the Spanish oxtail stew, pouring the sauce on top. These are both different ways of saying Spanish oxtail stew. Cola is more common in Sevilla, so it might be listed as cola de toro on menus in Sevilla. The Sevilla version might be cooked in Sherry rather than Spanish red wine.

Flavoursome as it is, there’s not an awful lot of meat on an oxtail. Consequently, the traditional British oxtail stew can feel a bit of a let down. It’s queijadas de nata saddest examples are little more than a bowl of stock with, sitting in it, boiled vegetables and large bones with a little meat clinging to them.

Peel and cut the carrots into 1/2 inch pieces. Peel and chop the onions and the tomatoes. Vegetables for this recipe include yellow onion, garlic, carrots, celery, leek, and red pepper.

Add some salt and black pepper to taste, together with the flour. Mix and coat each of the pieces well with flour. Then came a plate of oxtail stew with some fries to go with it. I don’t know if I was hungry or it was the most delicious oxtail stew that I had ever eaten. It was really delicious, without a doubt. The first time that I ate oxtail stew Spanish style was when we traveled to Cordoba here in Spain.

Add the butter and chocolate and let them melt, gently stirring to mix all the flavors. Adjust the seasoning and simmer for about 10 minutes, to allow the sauce to slightly thicken. Pimientos de padrón – salty, sweet and absolutely delicious with a glass of Spanish red, these little peppers are a divine little dish.

Times have changed though and, with bullfighting losing popularity in Spain, the dish has been adapted for a modern palette, as well as a modern conscience. That is why this recipe has so many, but you can add more if you like. You can add cauliflower, eggplant, cucumber, squash, etc. Check out our guides to the best tapas in Sevilla and Cordoba for more Spanish tapas.

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