Rabo de toro is the slow-braised oxtail in red wine, garlic and bay, a Granadina classic at every tapeo bar and a stew that improves overnight.

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.

Where to eat Rabo de Toro Granadino in Granada

5 editor picks for Rabo de Toro Granadino in Granada, ranked by editorial score. All Granada signature dishes · Rabo de Toro Granadino across every city.

Make it at home

Serves 44 hr 30 minIntermediate

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.

Editor tip. The stew improves overnight; make a day ahead, chill, then reheat slowly.