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Rabo de Toro – Spanish Oxtail Stew in Red Wine

173kcal
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servings
Prep 20 minutes
Cook 4 hours
Total 4 hours 20 minutes
Rabo de toro is a traditional Andalusian oxtail stew from Córdoba, slowly braised in red wine with onions, carrots, tomatoes and aromatic herbs. The meat becomes incredibly tender and the sauce rich and silky. Serve with creamy mashed potatoes or crusty bread.
Servings 4 servings
Course Dinner, Main Course
Cuisine Mediterranean, Spanish
servings
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Ingredients

**For the oxtail stew**
  • 1.2 kg 2.6 lb oxtail, cut into pieces at the joints, or beef shanks as an alternative
  • 2 onions finely chopped
  • 2 carrots diced
  • 4 garlic cloves finely chopped
  • 1 leek sliced and thoroughly washed
  • 2 ripe tomatoes finely chopped
  • 1 tbsp all-purpose flour
  • 3 tbsp olive oil
  • 500 ml about 2 cups + 2 tbsp full-bodied dry red wine, such as Rioja
  • 300 ml 1¼ cups beef stock
  • 2 bay leaves
  • 1 sprig fresh thyme
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
**For serving**
  • A little fresh flat-leaf parsley chopped
  • 1 small sprig fresh thyme optional
  • Creamy mashed potatoes Spanish fried potatoes or crusty bread

Method

  1. Remove any loose bone fragments from the oxtail pieces and pat the meat dry with paper towels. Season with salt and freshly ground black pepper, then dust lightly with the flour, shaking off any excess.
  2. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the oxtail pieces on all sides, working in batches so the pan doesn't become overcrowded. Allow approximately 8–10 minutes in total for browning. Remove the meat and set aside.
  3. Reduce the heat to medium. Add the chopped onions, carrots and sliced leek to the same pot. Cook for approximately 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the chopped garlic and cook for another minute, stirring to prevent it from burning.
  5. Stir in the chopped tomatoes and cook for approximately 4–5 minutes, until they begin to break down and release their juices.
  6. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits. Allow the wine to simmer for approximately 5 minutes.
  7. Return the browned oxtail to the pot, together with any juices that have collected on the plate. Pour in the beef stock and add the bay leaves and thyme.
  8. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover with a lid and cook for approximately 3–4 hours, or until the meat is extremely tender and pulls away easily from the bone.
  9. Check the stew occasionally, turning the meat and making sure there is enough liquid in the pot. Add a little hot water or extra beef stock if necessary. The sauce should simmer very gently, not boil rapidly.
  10. Once the meat is tender, carefully remove the oxtail pieces and place them on a warm plate. Remove the bay leaves and thyme stem from the sauce.
  11. For a smoother sauce, use an immersion blender to partially or completely blend the cooked vegetables into the cooking liquid. Alternatively, leave the sauce rustic, with the vegetables still visible.
  12. If the sauce is too thin, simmer it uncovered over medium heat for approximately 5–10 minutes, until it reaches your preferred consistency. Skim off any excess fat from the surface.
  13. Return the oxtail pieces to the sauce and warm gently for a few minutes. Taste and adjust the seasoning with salt and freshly ground black pepper.
  14. Serve the rabo de toro hot, with plenty of sauce spooned over the meat. Garnish with a little fresh parsley and thyme, if desired, and serve with mashed potatoes, Spanish fried potatoes or crusty bread.

Nutrition

Calories173kcalCarbohydrates17gProtein4gFat11gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat8gSodium182mgPotassium519mgFiber3gSugar7gVitamin A5983IUVitamin C18mgCalcium54mgIron1mg

Notes

Choosing the meat: Traditional rabo de toro was made with bull's tail, but modern recipes commonly use oxtail. Ask your butcher to cut the tail into manageable pieces at the joints. Beef shanks can also be used, although the sauce and texture will be slightly different.
Red wine: Choose a dry, full-bodied red wine such as Rioja or Tempranillo. You don't need an expensive bottle, but use a wine you enjoy drinking.
Browning the meat: Take your time with this step. Properly browning the oxtail adds depth to the finished sauce.
Cooking time: Oxtail contains plenty of connective tissue and needs slow cooking to become tender. Allow 3–4 hours, but larger pieces may need longer. The meat should pull away easily from the bone when ready.
Gentle simmer: Avoid boiling the stew vigorously. A slow, steady simmer helps the meat become tender without drying out.
Flour: The small amount of flour helps the sauce thicken while the meat cooks.
Silky sauce: For a smooth restaurant-style finish, remove the meat and blend the cooked vegetables into the sauce. Skim off excess fat before serving.
Make ahead: Rabo de toro is an excellent dish to prepare the day before serving. Once chilled, the fat on top becomes easier to remove.
Storage: Cool promptly and refrigerate in covered, shallow containers at 4°C (40°F) or below. Use within 3–4 days.
Freezing: Freeze the fully cooled stew in airtight containers for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly.
Serving: Creamy mashed potatoes are wonderful with the rich sauce. Spanish fried potatoes or crusty bread are equally delicious.

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