The bull tail or beef tail Spanish gastronomy is a very typical Spanish dish, especially in Andalusia and specifically in Córdoba, the rabo de toro recipe is a delicious delicacy that is made with the oxtail or beef, the tail of a cow juicy, tender meat that is cooked slowly in the form of a stew or stew

00:00 bull tail
00:12 ingredients
01:40 to the pot
02:50 that tail is well fried
03:25 the vegetables
04:15 the owners visit us
04:27 wine, essential
05:50 four hours later
06:58 finished beef tail