Rabo encendido, or Cuban oxtail stew, is slowly cooked in a rich tomato sauce until the meat is tender and falls off the bone.

Rabo de toro or Spanish oxtail cooked in red wine & sherry until it is falling off the bone, I blend the sauce to create a thick gravy

From Cordoba, Spain, this dish is is famous for its oxtails slow-cooked in red wine, veggies, and apricots. Welcome to Spain!

Braised Oxtail in Pedro Ximenez Sherry is perfect for those cooler days. Stick to your ribs richness pairs well with a good red wine.

Traditional Dominican Oxtail Stew so flavorful, it will leave you wanting more!

Braised for over three hours in a rich red wine and sherry sauce, this traditional Spanish dish is perfect for a family meal or guests!

Huevos Rabo de Mestiza. Mexican-style eggs, with Spanish Rice. Under 30 minutes, so full of flavors, and so satisfying.