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Rabo de Toro Cordobés

Serves 4 to 6 Entree meat

Rabo de Toro Cordobés

Rabo de Toro Cordobés is a staple in the kitchens of Córdoba, where tradition and practicality meet in a dish so familiar that recipes are rarely consulted. This is home cooking at its best, with robust flavors and generous servings that embody the spirit of everyday Spanish meals. The ingredients come together in a way that feels both intuitive and deeply satisfying, a nod to the way Spanish families have enjoyed this dish for generations.

The slow-simmered oxtail yields a rich, velvety texture, while the harmonious blend of vegetables and wine creates a deep, comforting flavor. Sweet pimentón and bay leaves lend a gentle warmth, balancing the robust character of the dish. Serve it simply, with crusty bread to soak up every last drop of the luscious sauce, and let the flavors speak for themselves.

Ingredients

  • 1.5 kgoxtail — cut into thick sections
  • 2onions — chopped
  • 2carrots — sliced
  • 1leek — sliced
  • 4 clovesgarlic — minced
  • 2ripe tomatoes — grated
  • 750 mldry red Montilla or Rioja wine
  • 500 mlbeef broth
  • 1 tbspsweet pimentón
  • 2bay leaves
  • 2 tbspall-purpose flour
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Season the 1.5 kg oxtail pieces generously with fine sea salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of the extra virgin olive oil over medium-high heat. Brown the oxtail pieces in batches, ensuring not to overcrowd the pot, which allows each piece to develop a deep, caramelized color. Remove the browned oxtail to a plate and set aside.
  2. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pot. Dice the 2 onions, slice the 2 carrots, and clean and chop the leek, then add them to the pot along with the 4 cloves of minced garlic. Cook, stirring occasionally, until the vegetables soften and collapse, about 10 minutes. Remove the pot from the heat and stir in 1 tablespoon of sweet pimentón, ensuring it coats the vegetables without burning.
  3. Return the pot to medium heat and pour in the 750 ml of dry red Montilla or Rioja wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, which will add depth to the sauce. Once the wine has reduced slightly, add the 500 ml of beef broth, 2 bay leaves, and the browned oxtail pieces back into the pot. Bring the mixture to a gentle simmer.
  4. Cover the pot with a lid, leaving a small gap for steam to escape, and reduce the heat to low. Allow the dish to braise gently for about 3 to 4 hours, checking occasionally to ensure the liquid is not evaporating too quickly. The oxtail is done when the meat is tender and easily pulls away from the bone with a fork.
  5. Once the oxtail is tender, remove the pot from the heat and let it rest for about 15 minutes. Skim any excess fat from the surface with a spoon. Taste the sauce and adjust the seasoning with additional salt and pepper if necessary. Serve the Rabo de Toro Cordobés hot, accompanied by crusty bread or boiled potatoes to soak up the rich sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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