Rabo de Toro Cordoba

Rabo de Toro Cordoba
Prepare ingredients.
Heat 1 liter of water in a cooking pot.
Carve the skin of 4 tomatoes crosswise (as shown in the picture).
Put tomatoes into boiling water.
Soak for 1-2 minutes.
Remove them from heat and submerge in a bowl of cold water.
After that it will be very easy to peel off the tomato skin.
Chop tomato flesh finely.
Peel 2 carrots.
Chop carrots into small pieces (as shown in the picture).
Chop 1 stalk of leek into small pieces (as shown in the picture).
Put 80-100 grams of flour on a plate.
Turn the oxtail in the flour to coat both sides.
Tap off excess flour.
Heat 4-6 tablespoons of cooking oil in a wok.
Put the oxtail into the hot oil.
Fry until golden brown.
Remove oxtail from the oil.
And put aside.
Chop 1-2 onions finely.
Chop 4 garlic cloves finely.
Heat 2-3 tablespoons of olive oil in a wok.
Put chopped onion and garlic into the hot oil.
Fry the spices until they start to get fragrant.
Add chunks of carrots.
Add chunks of leek.
Sauté for 2-3 minutes.
Add chopped tomatoes.
Add 2 bay leaves.
Add 1 teaspoon of dried thyme leaves.
Stir fry briefly.
Pour 1/2 liter of red wine over vegetables.
Bring to boil.
Put fried oxtails to boiled vegetables.
Pour 50 milliliters of brandy additionally.
And then add 1/2 liter of beef broth.
Bring to boil.
Transfer all to a casserole.
Close it well.
Preheat the oven to 150°C.
Push casserole into the hot oven.
Bake for 3-4 hours.
Take out casserole from the oven.
Separate oxtails from the sauce.
And put aside.
Remove bay leaves.
Take a hand blender.
Blend vegetables and soup until smooth and thickened.
Transfer the sauce to a wok.
Bring to boil.
Put the oxtail into the boiled sauce.
Taste with 1-1,5 teaspoon of salt ...
... and 1/2-1 teaspoon of pepper powder.
Simmer for 2-3 minutes.
Chop parsley finely.
Put an oxtail onto a plate or bowl.
Add the sauce (at will).
Sprinkle with 1-2 teaspoons of chopped parsley.
Serve it with sliced bread.


Rabo de Toro (oxtail) is a typical dish from Andalusia, particularly in the area around Cordoba.


1 kilogram oxtail (1-1,5 kilogram)
2 carrots
1 leek (1 stalk)
4 tomatoes
80 grams flour (80-100 grams)
1 onions (1-2)
4 cloves garlic
2 bay leaves
1 teaspoon dried thyme leaves
1⁄2 liter red wine
50 milliliters brandy
1⁄2 liter beef broth
1 teaspoon salt (1-2 teaspoons)
1⁄2 teaspoon pepper powder (1/2-1 teaspoon)
2 tablespoons chopped parsley (2-3 tablespoons)
4 tablespoons cooking oil (4-6 tablespoons)
2 tablespoons olive oil (2-3 tablespoons)