Name: Rabo de Toro (Spanish Oxtail Stew) Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Spanish
Ingredients: 3 pounds oxtail, cut into sections; 2 tablespoons olive oil; 1 large onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 large tomatoes, peeled and chopped or 1 (14-ounce) can crushed tomatoes; 2 cups red wine, preferably Spanish Rioja; 2 cups beef broth; 2 bay leaves; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; ½ teaspoon ground black pepper; 1 teaspoon salt, adjust to taste; 1 tablespoon flour, optional, for thickening; Chopped fresh parsley

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If you’re looking to add a touch of Spanish magic to your table, Rabo de Toro (Spanish Oxtail Stew) is pure comfort in a bowl. This dish brings together succulent, slow-cooked oxtail in a rich, aromatic red wine sauce infused with the flavors of garlic, onion, smoked paprika, and thyme. It’s the kind of recipe that fills your kitchen with irresistible aromas and draws everyone to the table, promising hearty, soul-warming bites that capture the essence of Spanish cuisine.

Rabo de Toro (Spanish Oxtail Stew) Recipe - Recipe Image

Ingredients You’ll Need

The ingredients list for Rabo de Toro (Spanish Oxtail Stew) is straightforward—just timeless, humble staples layered to create unbelievable depth. Each one plays a special role, from the oxtail that lends fullness and gelatin-rich silkiness to the wine that builds a robust Spanish backbone.

Oxtail (3 pounds, cut into sections): The star of the show! Choose meaty pieces for a stew that’s luxuriously tender and flavorful.
Olive oil (2 tablespoons): Spanish olive oil adds smoothness and a whisper of Mediterranean richness.
Onion (1 large, diced): A classic aromatic base; it gently sweetens as it cooks down.
Carrots (2, peeled and diced): Add earthy sweetness and beautiful color.
Celery stalks (2, diced): Their subtle bitterness balances the stew’s richness.
Garlic (4 cloves, minced): Deepens the aroma and flavor—don’t skimp!
Tomatoes (2 large, peeled and chopped, or 1 (14-ounce) can crushed tomatoes): Adds brightness and body; canned or fresh, both work!
Red wine (2 cups, preferably Spanish Rioja): Gives the stew robust flavor and a deep, velvety color.
Beef broth (2 cups): Layers in savory umami and helps the oxtail become meltingly soft.
Bay leaves (2): Bring a subtle floral note—don’t forget to fish them out before serving.
Smoked paprika (1 teaspoon): Smoky, sweet, and quintessentially Spanish.
Dried thyme (1 teaspoon): Adds an herbal note that lifts all the other flavors.
Ground black pepper (½ teaspoon): Just enough to perk things up.
Salt (1 teaspoon, adjust to taste): Let all the flavors shine without overshadowing them.
Flour (1 tablespoon, optional, for thickening): For those who love a glossy, clingy sauce—add near the end!
Chopped fresh parsley (for garnish): A final flourish that offers freshness and a pop of color.

How to Make Rabo de Toro (Spanish Oxtail Stew)

Step 1: Prep the Oxtail

Pat the oxtail pieces completely dry with paper towels and season them liberally with salt and pepper on all sides. Taking the time to dry the meat properly means you’ll get a beautifully browned crust during searing, which is where layers of flavor begin.

Step 2: Sear for Deep Flavor

Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the oxtail and sear on all sides until they’re deeply browned, about 8 to 10 minutes. Don’t rush this step! Remove the browned oxtail and set aside for a moment—your kitchen already smells amazing.

Step 3: Build a Flavorful Base

In the same pot, toss in the diced onion, carrots, celery, and garlic. Let these aromatics soften and mingle for about 5 minutes, scraping up any browned bits from the bottom of the pot. This is the essence of Rabo de Toro (Spanish Oxtail Stew): every ingredient shares its soul.

Step 4: Add Tomatoes and Spices

Stir in the chopped tomatoes and smoked paprika, and cook for 2 to 3 minutes. This little step allows the tomatoes to break down a bit and the paprika to bloom, infusing everything with warmth and depth straight from the Spanish pantry.

Step 5: Bring It All Together

Return the browned oxtail to the pot, nestling the pieces into the veggies. Pour in the red wine and beef broth, then toss in the bay leaves and thyme. Let it all come to a gentle boil before reducing the heat to low. Cover and simmer for 3 to 3 ½ hours, until the oxtail is unbelievably tender and the sauce is rich. Skim off any excess fat as you go to keep things luscious but not greasy.

Step 6: Thicken and Finish

If you adore a stew that hugs your spoon, whisk 1 tablespoon of flour with a ladleful of broth and stir it into the pot during the last 15 minutes of cooking. Simmer gently, then fish out the bay leaves before serving. Sprinkle with fresh chopped parsley for a burst of color and herbaceous lift.

How to Serve Rabo de Toro (Spanish Oxtail Stew)

Garnishes

A sprinkle of fresh parsley brings brightness and a dash of Spanish flair to your finished Rabo de Toro (Spanish Oxtail Stew). For extra wow, finish with a drizzle of really good olive oil just before serving, or add a light zest of lemon for a modern twist.

Side Dishes

This stew is all about the sauce, so give it something to soak into! Creamy mashed potatoes, soft polenta, or hunks of crusty bread are classic choices that turn every drop of the deeply flavored sauce into pure joy. Even a bed of fluffy rice or homemade fries is completely welcome alongside.

Creative Ways to Present

You don’t have to serve Rabo de Toro (Spanish Oxtail Stew) in a bowl. Try ladling it onto hearty toast for a rustic tapa, or spoon it over buttery mashed potatoes and top with pickled onions for contrast. Tiny cocottes or individual ramekins will delight dinner guests for a more elegant presentation.

Make Ahead and Storage

Storing Leftovers

Let any leftover Rabo de Toro (Spanish Oxtail Stew) cool completely, then transfer it to an airtight container and refrigerate. It will keep beautifully for up to 3 days, and the flavors deepen overnight, making it even more comforting on the second go-around.

Freezing

If you want to save some for a rainy day, this stew freezes wonderfully. Portion cooled stew (including the juices) into freezer-safe containers, leaving a little space for expansion. It will keep well for up to 2 months; just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the Rabo de Toro (Spanish Oxtail Stew) gently in a covered pot over low heat, adding a splash of extra broth or water if the sauce is extra thick. Stir occasionally until piping hot, and enjoy like it’s just been freshly made!

FAQs

Can I make Rabo de Toro (Spanish Oxtail Stew) in advance?

Absolutely! In fact, it’s even better when made a day ahead. The flavors meld and intensify overnight, so it’s perfect for entertaining or cozy, make-ahead meals.

What can I use if I can’t find oxtail?

If oxtail is unavailable, you can use beef short ribs or beef shanks. While the flavor will be a bit different, these cuts still offer richness and tenderness for a wonderful stew.

Is it necessary to use Spanish Rioja wine?

While Rioja is traditional and adds an unmistakable Spanish character, any good dry red wine works in a pinch. Just avoid sweet or overly tannic wines, and your stew will still taste marvelous.

Can I make Rabo de Toro (Spanish Oxtail Stew) in a slow cooker?

You absolutely can! Just follow the instructions for searing and sautéing, then transfer everything to the slow cooker and cook on low for 8 hours, or until the meat is meltingly tender.

How do I skim excess fat from the stew?

Use a large spoon to gently skim the layer of fat that rises to the top during simmering. You can also refrigerate the stew and remove the solidified fat before reheating for a cleaner sauce.

Final Thoughts

If you’ve ever wanted a taste of Spain’s culinary soul, don’t wait another moment—gather your ingredients and treat yourself to the magic of Rabo de Toro (Spanish Oxtail Stew). Whether you’re feeding family or sharing with friends, this stew will warm your heart and start new traditions right at your table.

Rabo de Toro (Spanish Oxtail Stew) Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 3 hours 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Rabo de Toro, a traditional Spanish oxtail stew, is a rich and hearty dish that is perfect for a comforting meal. Braised to perfection, the tender oxtail is cooked in a flavorful broth with vegetables and red wine, creating a dish that is full of robust flavors.

Ingredients

Scale

Oxtail:

3 pounds oxtail, cut into sections

Vegetables:

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 large tomatoes, peeled and chopped or 1 (14-ounce) can crushed tomatoes

Seasonings:

2 cups red wine, preferably Spanish Rioja
2 cups beef broth
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon ground black pepper
1 teaspoon salt, adjust to taste
1 tablespoon flour, optional, for thickening

Garnish:

Chopped fresh parsley

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Instructions

Prepare Oxtail: Pat oxtail pieces dry with paper towels and season with salt and pepper.
Sear Oxtail: Heat olive oil in a large pot, sear oxtail until browned, then set aside.
Cook Vegetables: In the same pot, cook onion, carrots, celery, and garlic until softened. Add tomatoes and smoked paprika.
Braise Oxtail: Return oxtail to the pot, pour in red wine and broth. Add bay leaves and thyme. Simmer covered for 3–3½ hours.
Thicken Sauce: For a thicker sauce, mix flour with broth and stir in during the last 15 minutes of cooking.
Finish and Serve: Remove bay leaves, garnish with parsley, and serve hot.