Taking on Traditional Spanish Bull Tail Stew

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Bull tail stew is a Spanish classic. I had it first in the bullfighting bars around the Madrid bullring, And not it's time for me to make it at home. Can I make a great one? Venga, let’s go! 🥝

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OK guys, here's the recipe! Massive thanks to Claudia Roden, because basically this is her recipe.

Served 4 people

1.5kg rabo de toro
4-5 mature tomatoes
6 cloves
6 gloves garlic
2 large onions
4 carrots
2 leaks
4 Italian green peppers
4 bay leaves
200ml white wine
375ml red wine
200ml brandy

1. Season the meat with salt/pepper and roast on baking paper at 240 celsius for 30 minutes
2. Meanwhile, dice the onion, carrots, leek, pepper. Slice the garlic.
3. Add onion, carrots, leek, garlic, peppers bay leaves to a large saucepan and sauté for 10 minutes on a medium to low heat.
4. Chop up the tomatoes and add them to the vegetables in the saucepan. Give it all another 10 minutes at medium low heat.
5. Add the meat to the pot, plus the red, white wine and brandy.
6. Add the cloves as well.
7. Let it all simmer for 10 minutes to burn off the booze.
8. Add water and ensure the meat is covered.
9. Put the lid on and let it simmer for 3.5 - 4 hours -- until the meat is easily falling off the bone.
10. Let it sit for 10 minutes before serving.

Serving with fries, potatoes or rice.

WHO ARE WE? 🥝
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!

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