If you’ve ever wanted to experience a dish that packs a punch of rich, hearty flavor with a slow-cooked tenderness unlike any other, then you have to try this Rabo de Toro (Spanish Oxtail Stew) Recipe. It’s a traditional Spanish masterpiece where succulent oxtail chunks are braised to perfection in a robust blend of red wine, tomatoes, and fragrant spices. The magic lies in its meltingly tender meat, layered with savory notes from olives and herbs, creating a stew that’s as comforting as a warm hug from a dear friend. Once you taste it, this dish will surely become a beloved staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients for this Rabo de Toro (Spanish Oxtail Stew) Recipe is key to capturing its authentic flavor. Each item is simple, yet essential, contributing to the stew’s rich color, aromatic depth, and luscious texture that makes every spoonful unforgettable.
- 2 lbs (900g) oxtail, cut into chunks: The star ingredient, perfect for slow cooking to achieve tender, flavorful meat.
- 1/4 cup olive oil: Adds a fruity richness and helps brown the oxtail beautifully.
- 1 onion, finely chopped: Builds a sweet and savory base for the stew.
- 2 carrots, peeled and chopped: Introduce a subtle sweetness and vibrant color.
- 2 celery stalks, chopped: Adds earthy undertones and depth.
- 4 garlic cloves, minced: Brings a warm, aromatic punch to every bite.
- 2 bay leaves: Infuse a subtle herbal fragrance.
- 1 tsp paprika: Offers a smoky, slightly spicy character typical of Spanish cuisine.
- 1/2 tsp cumin: Grounds the flavors with a gentle earthiness.
- 1/2 tsp dried thyme: Adds a delicate herbal note to balance the stew.
- 1/4 cup tomato paste: Intensifies the tomato flavor and thickens the stew.
- 1 cup red wine: Enriches the stew with depth and a touch of acidity that brightens flavors.
- 2 cups beef stock: Creates a hearty, savory liquid base.
- 1 can (14 oz) crushed tomatoes: Provides body and a fresh tomato taste.
- 1/2 cup green olives, pitted and sliced: Add a salty, briny contrast that elevates the dish.
- Salt and pepper to taste: Essential for seasoning and balance.
- Fresh parsley, chopped (for garnish): A bright, herbaceous finish that lifts the stew.
How to Make Rabo de Toro (Spanish Oxtail Stew) Recipe
Step 1: Brown the Oxtail for Deep Flavor
Start by heating olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season the oxtail chunks generously with salt and pepper, then brown them in batches. This step is crucial—it locks in the meat’s juices and builds an intense, caramelized flavor foundation for the stew. Once nicely seared on all sides, set the oxtail aside.
Step 2: Prepare the Sofrito Base
In the same pot, add the chopped onion, carrots, and celery. Cook them gently, stirring now and then until they soften and their natural sweetness emerges, about 5 to 7 minutes. Then stir in the minced garlic, bay leaves, paprika, cumin, and thyme. Let the spices toast for a couple of minutes—it wakes up their aromas and infuses the mixture with warm, fragrant layers.
Step 3: Add Tomato Paste and Deglaze
Next, stir in the tomato paste and cook for about 2 minutes to concentrate its flavors. Pour in the red wine and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. These little bits are flavor gold, adding delicious complexity to your stew.
Step 4: Build the Stew Base
Pour in the beef stock and add the crushed tomatoes, bringing everything to a boil. This rich, savory liquid is the heart of your stew and will marry all those wonderful flavors while tenderizing the oxtail over slow cooking.
Step 5: Simmer the Oxtail Until Tender
Return the browned oxtail pieces to the pot, ensuring they are submerged in the flavorful liquid. Reduce the heat to low, cover the pot, and let it simmer gently for 2.5 to 3 hours. This slow cooking process transforms the oxtail into melt-in-your-mouth perfection, with meat that falls away from the bone in silky shreds. Don’t forget to stir occasionally and take in all the amazing aromas filling your kitchen.
Step 6: Add Olives and Final Touches
About 15 minutes before the stew finishes cooking, stir in the sliced green olives. Their salty brine contrasts beautifully with the rich meat and tomato base, adding a vibrant final layer of flavor. Adjust seasoning with salt and pepper as needed, then sprinkle freshly chopped parsley on top just before serving to brighten the dish.
How to Serve Rabo de Toro (Spanish Oxtail Stew) Recipe
Garnishes
A simple garnish of freshly chopped parsley adds a pop of color and a fresh herbal note that perfectly balances the stew’s rich flavors. For an extra indulgent touch, drizzle a little high-quality olive oil over each serving.
Side Dishes
This stew pairs wonderfully with creamy mashed potatoes or rustic crusty bread to soak up every last drop of its luxurious sauce. Roasted root vegetables or a light green salad with a tangy vinaigrette also complement the hearty meat beautifully, giving a nice contrast in texture and brightness.
Creative Ways to Present
For a fun twist, serve Rabo de Toro in individual small ceramic pots or bowls to keep it warm and cozy at the table. You can also serve it over creamy polenta or buttered noodles for a comforting spin. If you’re feeling adventurous, top it with a sprinkle of tangy Manchego cheese for an added Spanish flair.
Make Ahead and Storage
Storing Leftovers
Because the flavors deepen overnight, this Rabo de Toro (Spanish Oxtail Stew) Recipe actually tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the stew to develop even richer complexity.
Freezing
Oxtail stew freezes beautifully. Cool it completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat gently over low heat on the stove, stirring occasionally so it warms evenly without drying out. If the sauce thickens too much, add a splash of beef stock or water to loosen it up. Avoid microwaving if possible, as slow, gentle reheating preserves the stew’s lush texture.
FAQs
What cut of meat is best for Rabo de Toro?
Oxtail is traditional and perfect for this stew because it has a rich amount of collagen and connective tissue that breaks down during slow cooking, making the meat tender and the sauce wonderfully silky.
Can I use other meats instead of oxtail?
While oxtail is ideal for authentic texture and flavor, beef chuck or short ribs can be substituted if you can’t find oxtail. They’ll yield a delicious stew, though the flavor and texture profile will differ slightly.
How long should I cook the stew for the best results?
Simmering the stew gently for about 2.5 to 3 hours is perfect. This slow braise ensures the oxtail becomes tender and flavorful, letting all the ingredients meld beautifully.
Can I prepare the stew in a slow cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the olives during the last 30 minutes to keep their bright flavor.
Is Rabo de Toro (Spanish Oxtail Stew) spicy?
This recipe has warm, aromatic spices like paprika and cumin but isn’t hot or spicy. You can easily adjust the seasonings if you prefer a little heat by adding some chili flakes or smoked paprika.
Final Thoughts
I can’t recommend this Rabo de Toro (Spanish Oxtail Stew) Recipe highly enough—it’s the perfect dish to make when you want something soul-warming, full of flavor, and just a little special. Whether sharing with family or enjoying on a cozy evening, this stew invites you to slow down and savor every delicious bite. Give it a try, and you might find it becoming that cherished recipe you return to time and again.
Print
Rabo de Toro (Spanish Oxtail Stew) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish
Description
Rabo de Toro, a traditional Spanish oxtail stew, is a rich and hearty dish featuring tender oxtail slow-cooked in a flavorful tomato and red wine sauce with aromatic vegetables and spices. This classic recipe delivers deep, comforting flavors perfect for a satisfying meal.
Ingredients
Main Ingredients
- 2 lbs (900g) oxtail, cut into chunks
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- 1/4 cup tomato paste
- 1 cup red wine
- 2 cups beef stock
- 1 can (14 oz) crushed tomatoes
- 1/2 cup green olives, pitted and sliced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Oxtail: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the oxtail chunks with salt and pepper, then brown them in batches, ensuring each piece is well-seared on all sides. Remove the browned oxtail and set aside.
- Prepare the Sofrito: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are softened.
- Add Aromatics and Spices: Stir in the minced garlic, bay leaves, paprika, cumin, and dried thyme. Cook for an additional 2 minutes until fragrant.
- Incorporate Tomato Paste: Add the tomato paste to the pot and cook for 2 minutes, stirring frequently to enhance its flavor.
- Deglaze with Red Wine: Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, intensifying the stew’s flavor.
- Add Liquids: Stir in the beef stock and crushed tomatoes, bringing the mixture to a boil.
- Simmer the Oxtail: Return the browned oxtail to the pot, making sure the pieces are submerged in the liquid. Reduce the heat to low, cover, and simmer gently for 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally to prevent sticking.
- Add Olives: About 15 minutes before the stew is done, add the sliced green olives and stir to combine.
- Finish and Season: Taste the stew and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle freshly chopped parsley over the stew before serving to add a fresh, herbal note.
Notes
- For an even richer flavor, allow the stew to rest overnight in the refrigerator and reheat before serving.
- Serve Rabo de Toro with crusty bread, creamy mashed potatoes, or over rice to soak up the delicious sauce.
- You can substitute beef broth for beef stock if unavailable.
- If preferred, the stew can be cooked in a slow cooker on low for 6-8 hours after browning the meat and sautéing the vegetables.
