This Rabo de Toro oxtail stew recipe from Jerez in Southern Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. This is inspired by the rabo de toro that we ate at Bar Juanito here in Jerez. Over the past few years I’ve developed an … Continue reading Rabo de Toro Oxtail Stew Recipe from Jerez in Southern Spain