Rabo de Toro
This rich and savory oxtail stew is a classic Spanish dish, slow-cooked until the meat is fall-off-the-bone tender. It features deep flavors from red wine, vegetables, and aromatic herbs, perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 4 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,304 kcal
Allergen information: may contain celery, gluten, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 kgoxtail, cut into pieces
- 0.25 cupall-purpose flour
- 2 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcscarrot, chopped
- 2 pcscelery stalk, chopped
- 4 clovegarlic, minced
- 750 mldry red wine
- 500 mlbeef broth
- 400 gcanned crushed tomato
- 2 pcsbay leaf
- 3 gfresh thyme
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
saucepan · tongs · fine-mesh sieve · dutch oven · cutting board · knife
The method
Step by step
- 1
Pat the oxtail pieces dry with paper towels, then season generously with salt and pepper.
About 5 min
- 2
Dredge the seasoned oxtail in all-purpose flour, shaking off any excess.
About 5 min
- 3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 4
Sear the oxtail in batches until well browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure good browning.
- 5
Add the chopped yellow onion, carrot, and celery to the pot, scraping up any browned bits from the bottom.
About 1 min
- 6
Sauté the vegetables until softened, about 8-10 minutes.
About 9 min
- 7
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 8
Pour in the dry red wine, scraping the bottom of the pot to deglaze.
About 1 min
- 9
Bring the wine to a simmer and let it reduce by about half, which should take 5-7 minutes.
About 6 min
- 10
Return the seared oxtail to the pot.
- 11
Add the beef broth, canned crushed tomato, bay leaf, and fresh thyme.
About 1 min
- 12
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 3-4 hours, or until the oxtail is very tender and easily falls off the bone.
About 4 hr
Cook’s note: Check occasionally and stir to prevent sticking; add a little more broth or water if the liquid reduces too much.
- 13
Carefully remove the oxtail pieces from the pot and set aside.
About 2 min
- 14
Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid.
About 5 min
Cook’s note: Discard the strained vegetables and herbs.
- 15
Skim any excess fat from the surface of the sauce.
About 2 min
Cook’s note: For best results, chill the sauce to allow fat to solidify for easier removal.
- 16
Simmer the strained sauce over medium heat until it thickens slightly to your desired consistency, about 10-15 minutes.
About 12 min
- 17
Shred the meat from the oxtail bones, discarding the bones and any large pieces of fat or gristle.
About 10 min
- 18
Return the shredded oxtail meat to the thickened sauce and stir to combine.
About 1 min
- 19
Taste and adjust seasoning with salt and pepper as needed.
- 20
Serve hot, traditionally with mashed potatoes or crusty bread.
Per serving
Nutrition
- Calories
- 1,303.7kcal
- Protein
- 109.6g
- Carbs
- 25.1g
- Fat
- 67.5g
- Fibre
- 3.4g
- Sugar
- 8.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Rado de Toro in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.
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