Firstly, thanks so much for the interesting post and feedback.
Of course, we realise that RABO DE TORO is quite a bit different in Andalusia, Spain than it is in the USA ... The animal is a special Bull ( not an Ox or Water Buffalo nor considered cattle) and has been bred for centuries for strength and weight ( 500 kilos plus ).
This slow cooked simmered for hours dish is prepared with the following ingredients :
1.5 Kilos of Oxtails or Andalusian Bulls´ tails
2 ounces all purpose flour
salt and black pepper
Smoked chili pepper from La Vera called Pimentón Dulce ( sweet )
2 large carrots
2 small potatoes
4 cloves minced garlic
4 large tomatoes red, ripe and juicy
2 tsps. tomato paste ( jar if available in your region verses can )
6 fl. oz. Sherry from Designation of Origin Jeréz de La Frontera
1 bay leaf
1 tsp. thyme
1 tsp. rosemary
*** COOKING TIME: 3 hours slow cooking stove top
*** Note: Sauté meat in dredged flour and shake off excess.
Kind regards and look forward to hear about your melt in your mouth lunch.