Description
Rabo de Toro is a traditional Spanish oxtail stew slow-cooked to tender perfection with aromatic vegetables, rich red wine, and fragrant herbs. This hearty main course offers melt-in-your-mouth meat infused with deep, smoky paprika and tomato flavors, perfect served with mashed potatoes, crusty bread, or rice.
Ingredients
Scale
Meat
- 3 pounds oxtail
Coating
- 1/4 cup all-purpose flour (for dredging)
Vegetables & Aromatics
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 large tomato, chopped, or 1/2 cup canned crushed tomatoes
- 1 tablespoon tomato paste
Liquids & Seasoning
- 2 tablespoons olive oil
- 1 1/2 cups red wine (preferably Spanish)
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 sprig fresh rosemary or thyme
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley
Instructions
- Prepare and Dredge: Pat the oxtail pieces dry and season generously with salt and pepper. Lightly dredge each piece in the all-purpose flour, shaking off excess for a thin coating to help with browning and sauce thickening.
- Brown the Oxtail: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. In batches, sear the oxtail pieces until browned on all sides, about 6-8 minutes per batch. Transfer seared oxtail to a plate and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, for 5–6 minutes until softened and fragrant. Add minced garlic and cook for an additional minute, stirring to avoid burning.
- Add Tomatoes and Wine: Stir in the chopped tomato and tomato paste, mixing well to combine. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Allow the wine to simmer for 3–4 minutes to reduce slightly and concentrate flavors.
- Simmer the Stew: Return the browned oxtail pieces to the pot. Add beef broth, bay leaves, smoked paprika, and the sprig of rosemary or thyme. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 3 to 3.5 hours, or until the meat is extremely tender and falling off the bone, skimming off fat occasionally.
- Finish and Serve: Remove bay leaves and herb sprig from the stew. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with chopped fresh parsley, accompanied by mashed potatoes, fried potatoes, crusty bread, or rice as preferred.
Notes
- Traditionally served with mashed potatoes or fried potatoes, but also delicious with crusty bread or rice.
- For richer flavor, prepare the stew a day ahead and refrigerate; reheat gently before serving to allow flavors to meld.
- To make this dish gluten-free, substitute the all-purpose flour with gluten-free flour or skip the dredging step.
- Skimming fat periodically during cooking will result in a cleaner, less greasy stew.
