This Rabo de Toro dish originated in Cordoba, where the dish was made from the tail of a bull recently killed in the Corrida de Toros. Nowadays it is harder to find bull meat so oxtail is used.
- 1 Oxtail – about 1.5 kg
- 250g carrots
- 100g onion
- 100g leek
- 6 garlic cloves
- 400g tomatoes
- 1 beef stock cube
- ½ teaspoon paprika dulce
- 100ml dry sherry
- 50ml Brandy
- 25ml olive oil
- 1 bay leaf
- 2 teaspoons fresh parsley
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
Cut the oxtail into thick pieces. Brown the oxtail in the oil and then remove.
Add the chopped onion, sliced carrot, chopped leeks and crushed garlic and soften in the remaining oil.
Skin and de-seed the tomatoes, chop and add to the vegetables.
Add the thyme and bay leaf and the stock cube.
Return the meat to the pan and pour brandy and sherry over it.
Cover and cook very slowly until the meat is tender and falling off the bones. This could take as long as 5 hours, but using a pressure cooker could save you time.
Add extra water if it seems to be drying out but the sauce should be fairly thick.
Sprinkle with parsley and serve with creamy mashed potatoes.