Cordobesian Ox Tail stew, Rabo de Toro recipe
A lot of people ask me about the Rabo de Toro or the Ox Tail stew that we eat in Cordoba. This is a translation from the oficial Rabo de Toro Gastronomy Club from Cordoba (Spain)...
So, the ingredients are:
1 Ox Tail from cow or from bull. ( around 2000 gr)
3 big onions = 475 g.
2-3 big carrots = 250 g.
4 matured tomatoes = 500 g.
1/2 glass of virgin extra olive oil = 100 g.
2 big glasses of Amontillado D.O.P Montilla-Moriles = 450 g.
8 clove purple garlic from Montalbán = 40 g.
Salt = 30 g.
12 granos of black pepper = 5g.
A few strand of saffron = 0,15 g.
6 cloves = 5 g.
Tap water = 1200 g.