History

Rabo de toro is an Andalusian stew that goes back to the citys bullring tradition, using the tails from the Corpus Christi corridas. The dish moved into restaurant menus across Granada in the 1950s as bullfighting culture peaked, and it remains canonical at Antigua Bodega Castaneda, Las Tinajas and Mirador de Morayma. The dish is braised at least 4 hours; the meat falls from the bone when cooked correctly, and the stew is finished with a Granada-province tinto.

Make it at home

Yield Serves 4Hands-on 30 minTotal 4 hr 30 minDifficulty Intermediate

Ingredients

  • 1.5kg oxtail, cut into chunks
  • 2 onions, chopped
  • 1 leek, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, crushed
  • 750ml red wine (Spanish tinto)
  • 500ml beef stock
  • 2 bay leaves
  • 1 tsp sweet paprika
  • 50ml olive oil
  • Salt and pepper
  • Plain flour for dusting

Method

  1. Pat the oxtail dry. Salt, pepper and dust lightly with flour.
  2. Heat oil in a heavy casserole. Brown the oxtail on all sides, about 15 minutes total. Remove.
  3. Add onion, leek, carrot, garlic to the casserole. Sweat 10 minutes until soft.
  4. Return oxtail. Add bay leaves, paprika, wine and stock. Bring to a simmer.
  5. Cover. Braise at 150C for 3.5 to 4 hours until meat falls from the bone.
  6. Lift the oxtail out. Strain and reduce the sauce by half on the stove.
  7. Return the meat to the sauce. Rest 30 minutes before serving with crusty bread or papas fritas.

Tip from the editors. The stew improves overnight; make a day ahead, chill, then reheat slowly.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat rabo de toro granadino

Rabo de Toro Granadino in Granada

Antigua Bodega Castaneda ★ 4.3

centro-sagrarioMon-Sun 12:00-00:00Until 00:00

Antigua Bodega Castaneda on Calle Elvira in Granada runs to midnight with house vermut on tap and Andalusian raciones, a late-tapeo classic.

Try: Vermut and Andalusian raciones

Tip: Two-stop crawl with Bodegas Castaneda around the corner; this one is heavier on raciones.

Calle Elvira 5, 18010 Granada

Las Tinajas ★ 4.4

€45-60figaresMon-Sat 13:30-16:00, 20:30-23:30Book 1 week ahead

Las Tinajas in Granada is the second-generation Figares institution open since 1971, with clay tinajas overhead and a Vinos de Granada wine cellar.

Tip: Order off the menu del dia at lunch; the same kitchen runs a la carte in the evening at double the price.

Calle Martinez Campos 17, 18002 Granada

Mirador de Morayma ★ 4.4

€55albayzinTue-Sat 13:30-00:00, kitchen continuousBook 1 week ahead

Mirador de Morayma in Granada is the Albayzin carmen named for Boabdils wife, with terraced gardens facing the Alhambra and a remojon-bacalao menu.

Tip: Closed Sundays and Mondays; book the carmen terrace not the indoor room from May to October.

Calle Pianista Garcia Carrillo 2, 18010 Granada

Chikito ★ 4.3

Chef Jose Carlos Exposito€35-50centro-sagrarioThu-Tue 13:00-16:00, 20:00-23:30Book 3 days ahead

Chikito in Granada sits where Cafe Alameda hosted Lorca and Manuel de Fallas Rinconcillo circle in the 1920s; Jose Carlos Exposito runs the kitchen.

Tip: Closed Wednesdays; the front bar pours free tapas at lunchtime if you do not want to commit to the dining room.

Plaza del Campillo 9, 18009 Granada

Tendido 1 ★ 4.3

beiroMon-Sat 11:00-01:00Until 01:00

Tendido 1 under the bullring grandstand in Granada runs continuous service to 01:00, the citys best late grill kitchen with brick-walled high-ceiling rooms.

Try: Grilled meats over charcoal

Tip: Closed Sundays; the kitchen takes orders until 00:30 on weeknights.

Avenida Doctor Oloriz 25, 18012 Granada

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