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
Scale
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.
