Description
Rabo de Toro is a traditional Spanish oxtail stew known for its rich, deep flavors developed through slow braising in red wine and aromatic herbs. This hearty main course features tender oxtail simmered with vegetables, tomatoes, and spices, perfect for a comforting meal served alongside mashed potatoes, rice, or crusty bread.
Ingredients
Scale
Meat
- 3 lbs oxtail, cut into large pieces
- Salt and black pepper, to taste
Vegetables and Aromatics
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 ripe tomatoes, grated or finely chopped
- 1/2 cup chopped fresh parsley for garnish
Liquids and Seasonings
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups beef stock
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon ground cumin
- 1 cinnamon stick (optional)
Instructions
- Season and Brown Oxtail: Season the oxtail generously with salt and black pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the oxtail pieces in batches on all sides until well caramelized, then transfer them to a plate.
- Sauté Vegetables: In the same pot, add the chopped onion, sliced carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add Garlic, Tomatoes, and Tomato Paste: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the grated or finely chopped tomatoes and tomato paste, mixing to combine well with the vegetables.
- Deglaze with Red Wine: Pour in the red wine, bring it to a simmer, and scrape the bottom of the pot to lift any browned bits. This will add depth to the stew’s flavor.
- Add Oxtail and Broth: Return the browned oxtail pieces to the pot. Pour in the beef stock and add the bay leaves, smoked paprika, fresh rosemary, thyme, ground cumin, and the cinnamon stick if using.
- Simmer Slowly: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 3 to 4 hours, stirring occasionally. The oxtail should become very tender, and the sauce thick and rich. Skim any excess fat from the surface as needed.
- Finish and Garnish: Before serving, remove the bay leaves, rosemary, thyme sprigs, and cinnamon stick. Garnish with chopped fresh parsley. Serve the stew hot alongside mashed potatoes, rice, or crusty bread.
Notes
- This stew tastes even better the next day as the flavors continue to develop.
- You can cook it low and slow in an oven at 325°F (160°C) or use a slow cooker set to low for 8 hours for convenience.
- Use a full-bodied Spanish red wine such as Tempranillo or Rioja for authentic flavor.
- Skim excess fat during cooking for a lighter stew.
- Optional cinnamon stick adds warm, subtle spice enhancing complexity.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 180mg
