Spanish Recipe > Rabo de Toro estofado
Toro tail stew

The Rabo de Toro (bull's tail) is a typical and traditionnal recipe originally from Southern Spain, Andalucía. It is nowadays a national recipe, you can find it either as a starter in restaurants, main dish in a lunch menu, or often as a tapa. Basically it is a stew with bovine tail vertebrae in a sauce with vegetables and spices. More often to find bovine tail because of veterinary controls, that are more common and thus easier to source than with bovine rather than toro. Usually (with exceptions) not a bull fight tail!

Typically made of Oxtail or other bovine, carots, red pepper (pimiento rojo), garden peas, potatoes, fresh green beans (judías), potatoes, onions, tomatoes, dry white wine (fino would be perfect), salt and spices.

We are offering several brands including Felix Soto and Louriño, as a precooked canned dish. Just heat it in a saucepan for minutes and serve, or use microwave. Feliz Soto is spiced with saffron.

Review from Iberic Delice:
We have tasted both the Felix Soto and Louriño's rabos de toro, they are just great! Make you feel completely satisfied, need a siesta later. Louriño is traditionnal "campesina" version, Felix Soto is southern taste with strong saffron flavours. They are  among the best pre-cooked dishes we are offering, we note both of them 9/10 and recommend.

Preparation: simple, long, 1h30
Ingredients 5-6 headcount:
2 Kg bovine tail
6 onions
3 carots
(eventually other vegetables but not compulsory - to your discretion)
4 garlic cloves
2 leeks
thyme, parsley, laurel, black pepper, salt
1 glass of white wine
1 glass of red wine
broth*
2 vinegar spoons
olive oil

Préparation:
1. Cut the bovine tail in pieces.
2. Peel the carots, onions and garlics.
3. Tie up together the leeks, parsley, thyme and laurel leaf.
4. In a saucepan with hot olive oil, fry a bit the bovine pieces, the vegetables, herbs, molded black pepper and salt.
5. Mix all the ingredients and stir a few minutes, adding progressively wines and then cover all the stuff with the broth(*).
6. Leave the saucepan in low heat, at least 1 hour, until the tail pieces get tender. Eventually adjust salt.
7. Serve the tail pieces in a plate, and cover it with the sauce (filtered preferably) and the other ingredients.
The rabo de toro sauce is delicious and strong, marries well with potatoes and pasta. Usually served with simple potatoes cooked in water. As a tapa for appetizer: with bread.

(*Broth: any broth made of bovine meat, and preferably meat + vegetables. No ideas, see "cocido madrileño" and "paella valenciana" recipes and their comments and instructions about broths).