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
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.
Notes
- Traditionally served with mashed potatoes, polenta, or crusty bread to soak up the sauce.
- Flavors develop even more the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 155 mg
