"Rabo de toro," or oxtail stew, is dish linked to the Andalusian city of Córdoba that can be found on the menus of restaurants in many cities, especially during festivals in areas with a bullfighting tradition.
All the ingredients are added to the pot at the same time, and cooked over a low heat. This releases the gelatin from the oxtail, resulting in an unctuous and exquisite flavor.
According to historian Almudena Villegas, it is a "typical Cordoban recipe that originated in the area around the Plaza de la Corredera, where bulls were killed, and their carcasses cut up to be eaten later." It is a stew enriched with wine from Montilla-Moriles and spiced with cloves and black pepper. These days it is very popular, and has become one of the city's most iconic dishes.
It is recommended that it is prepared a day in advance, since resting improves the result and enhances the flavor. French fries are a perfect accompaniment.