Rabo de ToroBy tapasonlineOxtail stew - Also known as Rabo de Buey and Cola de Toro, this Andalusian recipe was originally made with the tails of fighting bulls after the corrida. Now most restaurants, of course, use oxtail. It is a dish which requires a lot of patience, but with the end result it is amply rewarded.Estofado de Venado con ChorizoBy tapasonlineVenison stew with chorizo - Venison is a very lean and healthy meat and is now widely available. The long, slow cooking makes the meat tender and allows the flavours to meld.
It will keep in the fridge in a sealed container for 2-3 days.
As an alternative, try adding potatoes or wild mushrooms, either with, or without the chorizo.