Jul 31 2020
Rabo de toro (Ox tail)
Learn how to cook a traditional spanish recipe: Rabo de toro (Ox tail)
Ingredients
2 kg ox tail stock, cut into pieces
gr onions, chopped
500 gr potatoes
750 gr tomatoes, chopped
1 green pepper, chopped
4 garlic cloves, chopped
2 carrots
100 ml Spanish olive oil
saffron threads
1 l Spanish red wine
salt and pepper
Preparation
Brown the chopped onions in a large pan with the Spanish olive oil. Remove any fat from the ox tail and add to the pan with the carrots, tomatoes, peppers, saffron and garlic. Season with salt and pepper. Stir for a few minutes, then add the wine. Cover the pan and simmer for 80-90 minutes. Serve with French fries. The dish will improve if allowed to stand for a few hours. Heat very slowly and add the potatoes just before serving.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Wine Match
Federico Oldenburg/©ICEX
This is a succulent dish with a rich texture that needs a tannic, well-structured red wine such as a Vino de la Tierra Castile-León comprising both Tempranillo and Cabernet Sauvignon.
Nutritional Facts
Energy (kcal): 1,165
Energy (kJ): 4,874
Protein (g): 47.6
Fat (g): 75.3
Carbohydrates (g): 41.4
Iron (mg): 8.6
Zinc (mg): 9.2
Riboflavin (mg): 0.7
Information provided by: The Spanish Nutrition Foundation (FEN)
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