Rabo de toro

Bull’s tail…sounds just scrumptious doesn’t it? Well even though the name might throw you off, wait until you try it before making that “who would ever eat something like that” face. Rabo de toro is a classic dish of Spain and it takes hours to make but it’s so worth it in the end. If cooked properly it’s fork tender and you don’t even need your knife. And honestly if you took out the bones you wouldn’t even recognize it as anything different than a cut of meat that you’re used to like brisket.

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Cooked with garlic, vegetables, olive oil, and good red wine, this dish is one of the most succulent and delicious dishes that I’ve tried in Spain. I had it at the restaurant Latigua in the city of Sigüenza, a rural village about an hour and a half outside of Madrid and they waitress told me that yes, it usually does come with fries. The fries were perfect for soaking up that amazing sauce from the rabo de toro. 

Rabo de toro

You can find many recipes online but I recommend popping into one of Spain’s restaurants for the traditional experience. It’s commonly served as part of the menu del dia which is known as the 3 course meal during lunch time. I paired my bull tail stew with migas, a Castilla La Mancha classic resembling American stuffing you’ll have at Thanksgiving. If you like beef stew, I am sure you’ll enjoy rabo de toro. Try it and let me know how it was.

Hasta pronto!

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