This ancient, succulent and tasty stew is one of the most typical  and tasty plates of Andalucia. It is prepared by meat of bull´s tail, wine, garlic, carrot, laurel, pepper and other spices to the taste. The cola de toro or ox tail is cooked very slowly, little by little and after a while the meat acquires a gelatinous soft texture with a thick sauce, which acquires the deep perfume of the wine. This plate that has to be prepared with a lot of time and fondness is much appreciated in Seville and it is a good election for the lovers of a good stew.

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