Rabo de Toro

Oxtail is browned and braised for hours with red wine, vegetables and spices until the meat slips off the bone in a glossy, deep sauce. It is a beloved Andalusian classic, especially in Córdoba.

The origins of rabo de toro are debated, though it is widely linked to the tradition of bullfighting, where the tail of the bull was often given as a trophy or used in cooking. The dish evolved as a humble braise of oxtail, a cut that requires long, slow cooking to become tender.

It is most famously a specialty of Córdoba in Andalusia, where the version braised in red wine with vegetables is a cornerstone of the local cuisine. The dish is typically served as a hearty main course, often in taverns and restaurants, and is considered a symbol of Andalusian culinary heritage, especially during local festivals and gatherings.