Easy Rabo de Toro or Oxtail Recipe Rabo de Toro is arguably Spain's favourite meat dish

Rabo de Toro – As popular as Roast Beef

Rabo de Toro or bull's tail in Nerja Spain

What is Spain’s favourite meat dish? There are many to choose from. Taco de Lomo, Secreto de Iberico, Cerdo con Salsa Almendro?. I’ve tried most of them, if not all of them. Another contender is Chivo (Kid Goat) or Jamon Asado (Spit Roasted Ham).

But, it matters not because it is all down to personal choice. What is abundantly clear though is that almost everyone would have Rabo de Toro at the top of their list.

Rabo de Toro is simply ‘tail of the bull’, Oxtail to anyone from the UK. I suppose you could compare this with Roast Beef in the UK and Ireland, in terms of its popularity.

This is a very traditional Spanish dish that is eaten everywhere. There are many Nerja restaurants that will serve you up this delicious meal. This is a slow cooked dish that is more than worth waiting for.

I have searched the Internet for the best or easiest recipes but I must admit, I prefer my own Rabo de Toro recipe.

Rabo de Toro made easy

You will need the following ingredients.

  • 1 Bull tail. These can be bought already prepared from any butcher or supermarket around Nerja.
  • 100g of plain flour
  • 1 large onion chopped roughly
  • 4 large carrots chopped roughly
  • 1 clove of Garlic
  • 1 red pepper
  • 100g of butter
  • 100 ml of olive oil
  • 2 tablespoons of Pimienton (ground sweet red pepper9
  • 1 beef stock cube
  • 500mls of water
  • Salt and pepper

Method

Put the plain flour,  a teaspoon of salt and pepper into a clear freezer bag, add the bull’s tail, 2 pieces at a time. Shake the bag so the tail gets coated in flour.

Heat a large pot over high heat and add the butter and olive oil. Add the bull’s tail and cook until brown on both sides.

Take the meat out of the pan and set it aside.

Add the vegetables, onions, garlic and brown them.

Add the meat back to the pan, add water and crumble in the stock cube. Bring to the boil and then simmer on very low heat for 90 minutes.

Add the Pimienton and stir the pot. If you like a thick gravy, let the liquid reduce, if you like it thinner, add more water. Add salt and pepper to taste.

Once the meat is tender, take out and serve with mashed potatoes or chips or whatever else you fancy.

That’s it! Here you have a very simple dish but well worth taking your time over. There are many different Rabo de Toro recipe’s, you’ll no doubt come up with your own.

When you do visit us in Nerja, do try the local Rabo de Toro and let us know what you think.

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