Recipe: Spanish Bull Tail Stew (Rabo de Toro)


bull tail recipe oxtail recipe
Delicious braised bull tail


Braised bull tail, oxtail stew, rabo de toro, braised oxtail… call it what you will. When you find rabo de toro in a restaurant in Spain, you aren’t guaranteed that it is actually bull tail. It may very well be oxtail or cow tail, but without going into the differences between all of these animals lets just agree that it is nearly always delicious!

Spanish bull tail stew (rabo de toro estofado) is one of Spain’s most typical stews. Dating back to Roman times, rabo de toro is actually an Andalusian creation, supposedly inspired in Córdoba. Traditionally made after the bull fights, the dish spread throughout the rest of Spain, and is especially popular in Madrid where bull fights are still popular among fans. Many bars surrounding the Plaza de Toros (the bullring) serve braised bull tail, although they are no longer able to use the tail of the just killed bull. Each restaurant has its own special recipe for Spanish bull tail stew, some using red wine, others opting for Andalusian sherry.

Bull tail needs to be braised (cooked slowly over a low heat) because it is extremely bony, fatty, and tough. But once it cooks long enough, it becomes so tender that it nearly dissolves in your mouth (similar to my beef bourguignon recipe). Here is a rabo de toro recipe Ale and I tried recently, a blend of his mother’s signature rabo de toro and a couple of Spanish recipes I found online. I remind you, cooking rabo de toro takes a lot of patience, but if you wait long enough the rewards are delicious!

Recipe: Spanish Bull Tail Stew (Rabo de Toro)

Serves 4


  • About 3-4 pounds of rabo de toro (oxtail, cow tail, etc.)
  • 3 carrots, sliced into 1/4 inch rounds
  • 1 large sweet onion, diced
  • 1 red pepper, diced
  • 1 leek, diced
  • 2-3 ripe tomatoes, diced
  • 4 cloves of garlic, minced
  • 2 cups of beef stock
  • 3 cups of red wine (a decent table wine like a Spanish rioja or tempranillo will do nicely.)
  • 2 bay leafs
  • 2 cloves
  • 1 teaspoon ground ginger
  • Salt
  • Pepper
  • Flour (to coat the meat)
  • Olive oil


  1. Season the bull tail with salt and pepper
  2. In a large, heavy pan (cast iron works great) heat a splash of olive oil to a medium high heat (not yet smoking)
  3. Lightly dust the rabo de toro with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side
  4. Remove the bull tail and let the pieces rest
  5. In the pan’s oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes
  6. Add the carrots, bay leafs, ginger, and cloves and saute 1 minute
  7. Add the bull tail back to the pan and cover with the wine and stock
  8. Bring to a boil and then cover and reduce to a slow simmer
  9. Cook the rabo de toro for 3 hours and then check to see if it is falling away from the bone
  10. If it is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice)
  11. Serve with the sauce and homemade french fries for an authentic Spanish meal!

Spanish bull tail stew is one of the most delicious winter dishes you can make. This recipe is guaranteed success, you just have to wait patiently with a glass of wine and a good movie while it cooks– and you must enjoy it with good company, as the Spanish do!

Have you ever tried rabo de toro before? How was it prepared?

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Few meals are as hearty, filling, and comforting as bull tail stew, or rabo de toro in Spanish. The meat is incredibly tender and flavorful, and it pairs perfectly with any of your favorite Spanish red wines! Follow this recipe to learn how to make authentic rabo de toro just like they do in Spain. #spanishfood #delish


  1. Mmmmm, I LOVE bull tail!! In fact, one of the best bull tail dishes I’ve ever had was in Seville!

    Mmmmm, I’m really craving a good estofado right now!

    1. Me too, Panatas restaurante over by the Mercarodona! I’m making some right now, I think it would probably go better with mashed potatoes! Yum

  2. Benefits from the addition of shallots. These are shown in the photograph but not in the receipe. Otherwise a great dish.

    1. Hi Christopher! Thanks for reading. They are actually pearl onions, and the picture is my mother-in-law’s version. I like the onions, but give me the bull tail in sauce with some potatoes and I am happy!

  3. Tried this on my Spanish girlfriend’s relations in Madrid.
    Couldn’t find ground ginger anywhere (the Spanish aren’t great ginger fans apparently) so dropped in a small bouquet garni of a couple of sprigs each of rosemary and thyme along with the bay leaves. Took 4 hours till I was happy that the meat was perfect.
    I left it to sit overnight and the next day I skimmed off the excess oil (Loads!) Then pureed the sauce, re-heated and served with homemade straw chips.
    The result? I actually got a round of applause!!
    This is a great dish to prepare the day before as the flavours actually intensify overnight and, although it’s a relatively simple dish to make, the prep takes quite a while.
    10/10 (I don’t often give full marks for recipes)
    P. S. I ended up with about 4 tails for the same amount of veg and this was easily enough for 6/7 people.

  4. I actually first tried this in Cordoba, Spain (my wife and I were visiting southern Spain with our daughter who was on assignment in Geneva). While I was enjoying this wonderful dish, our rental car was being broken into -and all of our possessions stolen, less those on our backs and in our pockets. Nevertheless, it was wonderful, and even my wife, very reluctant to even taste it, admitted that it was very, very good. It is unfortunate, but bovine tail is difficult to get here -some local butchers have a 6-month waiting list, and it is fairly expensive. (Likely because we have many Latino immigrants who fully appreciate rabo de toro.)

    1. Wow! I can’t believe there’s a waiting list for oxtail where you live! Where are you from? And so sorry to hear about the robbery, how awful! Where I used to live in Massachusetts you could find oxtail at most supermarkets, and it was definitely popular among the Latino and Brazilian communities.

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  6. Great recipe! I live in the U.K. And since I moved here I learnt how to make a lot of dishes that I otherwise would have taken for granted while I was in Spain (as a young woman you just don’t make croquetas, they’re fine in the bar round the corner), and this oxtail recipe is super easy to make and it really feels like a quick trip to Seville as it couldn’t be more authentic.

  7. I’m just in the process of making this.
    I have made Rabo de Toro before to different recipe – one which I misread. I thought it said 1 bottle of Fino (sherry) , it didn’t, it said 1 cup. Oops. Still, never mind, it was cooked for hours and hours so not as bad as I thought it might be!
    This recipe is in the slow cooker now and the kitchen smells wonderful. I’ve added a little Smoked Paprika instead of Ginger (because I haven’t got any). I haven’t put a whole bottle of sherry in, but I have added a generous slosh of Manzanilla and the red wine, of course.
    We’ll have it with creamy mashed potato in about 6 hours….. crikey, 6 hours…better have a snack 🙂

  8. I made this this weekend. My husband and I tried rabo de toro at three different restaurants when we were in Madrid last winter. I have since tried to make it at home (once I found oxtail that weren’t $7.95 a pound!) and this recipe is fabulous!

  9. Had this in a restaurant on our last night Madrid and wanted to recreate when I got home. This recipe is wonderful! I followed it exactly with the addition of sautéed mushrooms to the puréed sauce cuz the one in Madrid had it. I will add pearl onions next time. Skimming off the fat is a must. I served with rice, but will try potatoes next time. My family liked this more than the Chinese style braised oxtail. Thank you for sharing!

  10. …the first time I’ve tried Rabo de Toro was early May this year when I visited Cordoba. It was amazingly delicious and I was already thinking of finding a recipe so I can make my own when I get back home. Luckily, I found your recipe that really challenged me to prepare this dish for me and a friend who loved it as well. I will prepare them again sometime for more friends and family to taste.

  11. Just followed the recipe plus a dash of dry sherry and have never cooked tail before so my Barcelona man will try and await his response

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