You have to try this delicacy

Known since Roman times, today we still enjoy this magnificent stew. It’s very tasty and simple to prepare, with a gelatinous texture derived from the meat of the bull’s tail, together with the sauce, thick, tight and spicy with the deep aroma of the wine... It has all of the qualities of a magnificent culinary specialty. Highly appreciated in Seville, bull’s tail absolutely has the nuance of the chosen wine and the time used to achieve this “old-fashioned” dish, filling and succulent like few other dishes.

cola de toro
Ingredients
  • 1 ½ k of bull’s tail, chopped
  • 1 large onion
  • 3 carrots
  • 1 red pepper
  • 2 cloves garlic
  • 6 or 7 black pepper kernals
  • 1 ½ glasses red wine (or Generoso, Montila)
  • Bay leaf
  • Olive oil
  • Salt
  • ½ liter of beef broth
  • Ground pepper
  • Flour
  • 4 cloves
  • ½ leek (optional)
Elaboration

Season and lightly flour the pieces of tail. Brown them in frying pan with oil and reserve.

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Julienne the onion. Slice the carrot. Peel the garlic cloves. Chop the leek (optional).

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Sauté everything in the same oil as the meat, over low heat. When everything is cooked, add two or three bay leaves and the cloves.

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Place everything in a pan, add the meat and add the broth and wine. Cover and simmer for about 3 hours. Add more broth (or water) if it dries. Let cook until the meat can be separated from the bone.

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Serve with chips or cooked, with the sauce from the pan. The vegetables can be crushed to thicken the sauce.

Interesting restaurants

La Raza

Avda. Isabel La Católica s/n

954 23 20 24

Victoria 8

C/ Victoria, 8

954 34 32 30

Enrique Becerra

C/ Gamazo, 2

954 21 30 40

Las Piletas

C/ Marqués de Paradas,28

954 22 04 04

Cabo Roche

Avda. de Ramón y Cajal, 8

954 65 52 03

Robles Placentines

C/ Placentines, 2

954 21 31 50

Vinería San Telmo

Paseo Catalina de Ribera, 4

954 41 06 00

Bodeguita Romero

Calle Harinas, 10

954 22 95 56

Bar Nuria

Avda. de Málaga,1

954 42 34 60

Becerrita

C/ Recaredo,9

954 41 20 57

Pepe Hillo

C/ Adriano, 24

954 21 53 90