FREE: Rabo de Toro... olé! (Oxtail Stew for the Rest)

The listing, Rabo de Toro... olé! (Oxtail Stew for the Rest) has ended.

The best matadores in Spain have often come from Andalucía, and good matadores and frequent corridas means one thing: lots of dead bulls and lots of bull tails to be disposed off. This delicious stew developed as a way to make the best of this unusual cut.

Nowadays, "oxtails" actually come from cows, not oxes or bulls, and while they sound exotic, they are not too different from short ribs. You need to cook them slowly and for a long time, but what you get is well worth the wait.

If you win this auction, you will get an original Andalusian recipe for Oxtail Stew, adapted by me for the American kitchen. I'll e-mail you the recipe in PDF format, unless you specify otherwise.