TOROS DE PARLADE

RABO DE TORO

EL PISTO was the house of this man....

that became a fantastic bar

that is famous for its.... [not their recipe]

Rabo de Toro (bull’s tail)

2 kg bull’s tail
2 ripe tomatoes
1 medium onion
1 head garlic
2 bay leaves
1 litre Montilla wine
Olive oil
Salt

Clean and remove fat from the bull’s tails and leave in water to drain out blood. Rinse thoroughly and place in a heavy bottomed pan with onion, garlic, tomatoes and bay leaves. Add wine and water to cover and season with salt then simmer over a low heat until the meat is tender. Remove the meat from the pot and process liquid to make sauce. Bring sauce to the boil again and season to taste. Return meat to sauce again and serve reheated 24 hours later. Serve with thickly cut fried potatoes.

1956 TOROS

Paris, 40 in the 4eme