The literal translation of this dish is the tail of a bull, so you might wonder why, in English, it is referred to as ox tail. Well the ox is actually a castrated bull, so there you have it. Rabos de Toros, as it is called in Spain, is one of the most popular dishes of Spain, especially in Madrid and Cordoba. 
While in Cordoba, visiting the the Mosque–Cathedral, officially known as the Cathedral of Our Lady of the Assumption, we visited a restaurant where we enjoyed one of the best Rabos de Toros I have ever eaten, shy of my grandmother’s. I wish I could remember the name of the restaurant, but unfortunately, I failed to log the name along with my pictures.
The dish was originally a peasant dish because it was a “throw away” part of the animal. Now it has become a delicacy and featured in many Spanish restaurants. Along with the title of “delicacy”, came a higher price and they are quite pricey now. Today, rabos may be from the tail of an oxen, a bull or even a cow.
This recipe is how my grandmother (from Asturias, Spain) made them and how we enjoy them today. And, in homage to my grandfather (from Galicia, Spain), we serve our rabos over white rice.
INGREDIENTS:
- 2 1/2 Lbs ox tails
- 2 Tbsp. olive oil
- 1 Large Spanish onion, diced
- 1 Large green bell pepper, diced
- 3 Tbsp. minced garlic
- 1/2 Tsp. oregano
- 2 Large bay leaves
- 2 15.5 Cans of garbanzos, drained and rinsed
- 1 8 oz. can tomato sauce
- 2 Spanish chorizos, casing removed and sliced in thin coins
- 4 Cups of beef broth
- 1 Lb. potatoes, peeled and diced
INSTRUCTIONS:
- Salt and pepper the ox tail on all sides.
- In a heated heavy pot or Dutch oven, add two tablespoons of olive oil.
- Brown the ox tails on all sides on medium high heat. You should get a nice deep browning.
- Remove the ox tails and set aside, leaving whatever oil remains in the pot.
- Add the onions, bell pepper, bay leaves, and oregano and 1 tsp. salt and sauté until the vegetables are tender.
- Add the garlic and continue sautéing for 30 seconds or until the garlic is fragrant.
- Add the sliced chorizos and stir fry for an additional thirty seconds.
- Add the tomato sauce and mix well with the vegetables and chorizos.
- Add the beef broth and oxtails and reduce to simmer.
- When the oxtails are beginning to get fork tender, add the garbanzo beans and potatoes and cook until the potatoes are done.
- Skim any excess fat off the top of the stew and adjust for salt and pepper.
- Ladle the stew over a bit of steamed white rice and enjoy with some crusty bread.