Bull's tail.

Main ingredients:

• Veal or oxtail, garlic, onion, carrots, aromatic herbs, flour, peppers, tomatoes, red wine.

Oxtail is a traditional Andalusian dish. It is a stew, which is simmered for several hours until the meat is tender and falls off the bone easily.

The end result is a hearty and tasty stew, with tender, juicy meat that falls apart easily.

It is served hot, accompanied by side dishes such as chips, mashed potatoes or rice.

The name 'rabo de toro' comes from the tradition of using the tail of the fighting bull, an animal bred specifically for bullfighting. However, nowadays, you can also find this recipe using the tail of veal or other similar meats.