Dish · 7 kitchens in 6 cities
Oxtail
Oxtail braised slowly until the meat comes off the bone.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Mutanjan dum biryani, oxtail, aged basmati, sweet carrot
Oudh 1722 · Borough · ~£70 pp
Oxtail and rice cooked together in a sealed pot
Oxtail and aged basmati sealed and cooked dum, with carrot. The main for the table.
In Paris
Queue de bœuf mijotée
Le Baratin · Belleville · ~€45 pp
Oxtail braised slowly in red wine for hours. The braise we'd look for on the board.
Croq' de queue de bœuf
L'Avant Comptoir de la Terre · Odéon · ~€28 pp
An oxtail croquette, red-wine braise inside, horseradish on the side. One or two to share.
In Barcelona
Rabo de buey
Agut · El Gòtic · ~€30 pp
Oxtail braised slowly in red wine, the main course.
In Madrid
Rabo Estofado
Casa Alberto · Barrio de las Letras · ~€42 pp
Rabo, oxtail, braised slowly in its sauce. A full plate, and the main we came for.
In Rome
Coda alla vaccinara
Checchino dal 1887 · Testaccio · ~€58 pp
Coda alla vaccinara, oxtail stewed in tomato with celery, pine nuts, raisins and a little bitter chocolate. The butcher's stew born here, and our main.
In Seville
Cola de toro en salsa con patatas
Bodega Góngora · Centro (Plaza Nueva)
Cola de toro, oxtail, in its sauce with potatoes, the house's most traditional guiso, stew, cooked long.