Rabo de Toro

Name: Rabo de Toro
Cook time: 255 min
Total time: 255 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.8 kg Oxtail, cut into segments; 2 large Onions, diced; 2 medium Carrots, sliced; 1 Leeks, sliced (white and light green parts); 4 cloves of Garlic, sliced; 2 Tomatoes, grated or finely chopped (or 400 g canned crushed tomatoes); 500ml Red Wine, dry; Spanish Rioja or similar; 500ml Beef Stock; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Plain Flour, for dusting the oxtail; 2 Bay Leaves; 2 sprigs of Thyme, fresh (or 1 tsp dried thyme); 1 tsp Black Peppercorns, whole (or freshly ground to taste); 1 1/2 tsp Fine Salt, plus more to taste; Some Potatoes, fried (or serve with crusty bread as an alternative); Some Parsley, fresh, chopped (optional)

Rabo de Toro is a classic Spanish slow-braised oxtail stew—rich, glossy and deeply savory—with meat that becomes fall-off-the-bone tender after hours of gentle cooking. Aromatic vegetables, red wine and a long, slow reduction create an irresistible sauce that clings to every bite, perfect served with potatoes or crusty bread.

Rabo de Toro is a classic Spanish slow-braised oxtail stew—rich, glossy and deeply savory—with meat that becomes fall-off-the-bone... Show more

Traditional Spanish Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

4 hrs

Price

2,98 €

Calories

731 kcal

one pot

high protein

low carb

keto

Method

Prep the vegetables

Pat the Oxtail dry with paper towels. Peel and dice the Onions, slice the Carrots, trim and slice the Leeks into thin half-moons, and slice the Garlic. If you're using fresh Tomatoes, grate or finely chop them now; if you're using canned crushed tomatoes, open the can and set it aside.

Season and dust

Season the oxtail all over with Fine Salt, then toss it with Plain Flour until every piece is lightly coated. Shake off any excess so the crust stays thin and browns neatly in the pan.

Heat the pot

Set a large heavy pot over medium-high heat and add the Extra Virgin Olive Oil. Let it get hot until the oil shimmers.

Sear the oxtail

Add the floured oxtail in batches and sear it until deeply browned on all sides, about 8-10 minutes per batch. Move the pieces around only when they release easily, then transfer each browned batch to a plate.

Soften the base

Lower the heat to medium and add the onions, carrots, and leeks to the same pot. Cook, stirring often, until the vegetables soften and start to pick up a little colour, about 8-10 minutes. Stir in the garlic for the last 1 minute so it smells sweet and fragrant.

Deglaze with wine

Pour in the Red Wine and scrape the bottom of the pot with a wooden spoon to lift up every browned bit. Let it bubble and reduce by about half, about 10 minutes, so the wine loses its sharp edge.

Braise the stew

Stir in the tomato, Beef Stock, Bay Leaves, Thyme sprigs, and the Black Peppercorns, lightly crushed. If you're using dried thyme instead of fresh sprigs, add it here. Return the browned oxtail and any juices to the pot, bring everything to a gentle simmer, then cover and cook very gently until the meat is tender enough to pull from the bone, about 2.5-3 hours.

Reduce the sauce

Lift the oxtail out onto a plate and remove the bay leaves. Turn the heat up a little and reduce the sauce until it looks glossy and lightly coats the back of a spoon, about 10-15 minutes. Taste and adjust salt if needed, then return the oxtail to the pot and spoon the sauce over the top.

Serve and garnish

Spoon the stew into shallow bowls and serve with fried Potatoes or crusty bread on the side. Rinse, dry, and finely chop the Parsley if you're using it, then scatter it over the top for a fresh finish.