Authentic Spanish Rabo de Toro Recipe: A Culinary Journey to Spain

Ingredients

  • 2kg oxtail, cut into chunks
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 4 cloves of garlic, minced
  • 2 red peppers, finely chopped
  • 1 bottle of red wine
  • 500ml beef stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste

Steps and instructions

  1. Heat the olive oil in a large pan over medium-high heat.
  2. Season the oxtail chunks with salt and pepper and dust with the plain flour.
  3. Add the oxtail to the pan and brown on all sides. Remove the oxtail from the pan and set aside.
  4. In the same pan, add the chopped onions, carrots, garlic, and red peppers. Cook until they begin to soften.
  5. Add the tomato paste to the vegetables and stir to combine.
  6. Return the oxtail to the pan and pour in the bottle of red wine. Let it simmer for a few minutes to reduce.
  7. Add the beef stock, bay leaves, dried thyme, and dried rosemary to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 hours.
  8. After 3 hours, remove the lid and continue to simmer for another hour, until the sauce has thickened and the meat is tender and falling off the bone.
  9. Discard the bay leaves before serving.

Tools for making

  • Large pan - A large, deep pan to brown the oxtail and cook the stew.
  • Sharp knife - A sharp knife to cut the oxtail into chunks and finely chop the vegetables.
  • Cutting board - A cutting board to safely chop the vegetables and prepare the oxtail.
  • Wooden spoon - A wooden spoon for stirring and mixing the ingredients in the pan.
  • Measuring cups - Measuring cups to accurately measure the red wine and beef stock.
  • Measuring spoons - Measuring spoons to measure the dried thyme, dried rosemary, and other spices.
  • Lid or cover - A lid or cover to partially cover the pan while simmering the stew.
  • Tongs - Tongs to flip and turn the oxtail while browning.
  • Serving dish - A large serving dish to serve the finished Rabo de Toro.

Recipe variations

  • Use different cuts of meat such as beef shanks or beef cheek instead of oxtail.
  • Add diced tomatoes or tomato sauce to the recipe for a richer tomato flavor.
  • Experiment with different herbs and spices such as paprika, cumin, or coriander to add more depth of flavor.
  • Include additional vegetables like potatoes, mushrooms, or peas to make it a more hearty stew.
  • For a spicier version, add some chili flakes or a diced chili pepper.
  • Replace the plain flour with a gluten-free flour blend for a gluten-free version of the recipe.
  • Make it vegetarian by substituting the oxtail with seitan or textured vegetable protein (TVP) chunks.
  • Try using a different type of wine such as white wine or sherry for a unique twist.
  • Add a splash of brandy or sherry towards the end of cooking for an extra layer of flavor.
  • Serve the Rabo de Toro with a side of creamy mashed potatoes or crusty bread for a complete meal.

Recipe overview

Experience a classic Spanish stew with our Rabo de Toro, or oxtail stew recipe. This hearty and richly flavored dish is slow-cooked to perfection, allowing the oxtail to become tender and the flavors to develop fully. The dish starts with browning oxtail, which is then simmered with vegetables, wine, and beef stock along with an array of herbs. The result is an incredibly tasty stew with the meat literally falling off the bone. This recipe requires some patience – about four hours of cook time – but the end result is definitely worth the wait! Serve Rabo de Toro as a comforting meal for a cold day or a deliciously impressive dish for guests. Enjoy!

Common questions

  1. Can I use a different type of meat instead of oxtail? Yes, you can use beef shanks or beef stew meat as an alternative to oxtail. Adjust the cooking time accordingly.
  2. Can I make this recipe in a slow cooker? Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
  3. Can I make this recipe ahead of time? Yes, Rabo de Toro actually tastes even better when made ahead of time. Allow it to cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop when ready to serve.
  4. Can I freeze Rabo de Toro? Yes, you can freeze Rabo de Toro. Let it cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  5. What can I serve with Rabo de Toro? Rabo de Toro is traditionally served with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. It pairs well with a side of sautéed vegetables or a fresh green salad.

Serving dishes and utensils

  • Large pan - A large pan is needed to brown the oxtail and cook the stew.
  • Cutting board - A cutting board is necessary for chopping the onions, carrots, and red peppers.
  • Chef's knife - A sharp chef's knife is essential for cutting the oxtail into chunks and mincing garlic.
  • Wooden spoon - A wooden spoon is useful for stirring the ingredients and scraping the bottom of the pan.
  • Measuring cups and spoons - Measuring cups and spoons are needed to accurately measure the ingredients.
  • Ladle - A ladle is helpful for serving the stew into bowls.
  • Dutch oven or heavy-bottomed pot - A Dutch oven or heavy-bottomed pot is ideal for simmering the stew over low heat.
  • Slotted spoon - A slotted spoon allows you to remove the oxtail from the pan while leaving behind any excess liquid.
  • Serving bowls and plates - Serving bowls and plates are needed for presenting the Rabo de Toro stew.
  • Garnish - optional - Optional garnishes such as fresh herbs or lemon zest can enhance the presentation and flavor of the dish.

Origin stories

Rabo de Toro, or oxtail stew, is a classic dish that has its roots steeped in the history of Spain. Its origins can be traced back to the Roman times, but it gained popularity in the bullfighting regions of Spain, where it was considered a delicacy to feast on the tail of the bull after the fight. Back then, it was a dish that was born out of necessity and resourcefulness, turning what was considered a less desirable cut of meat into a rich and hearty meal. Today, Rabo de Toro has become a beloved staple in Spanish cuisine, celebrated for its depth of flavor and melt-in-your-mouth tenderness. It is a dish that tells a story of tradition and perseverance, a true testament to the Spanish culture's ability to create beauty and delight from simplicity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.