Rabo de Toro (Oxtail Stew)
This rich and flavorful Rabo de Toro recipe features tender oxtail slow-cooked in a robust red wine sauce with vegetables and aromatic herbs. It's a classic Spanish stew, perfect for a comforting and hearty meal.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,143 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.
- 1,200 goxtail, cut into pieces
- 50 gwheat flour
- 3 tbspolive oil
- 1 pcsyellow onion, chopped
- 2 pcscarrot, chopped
- 2 pcscelery stalk, chopped
- 4 clovegarlic, minced
- 750 mlred wine
- 500 mlbeef broth
- 200 gcanned crushed tomatoes
- 2 pcsbay leaf
- 3 pcsfresh thyme sprig
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large spoon · dutch oven · cutting board · knife
The method
Step by step
- 1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
About 2 min
- 2
Dredge the oxtail pieces lightly in wheat flour, shaking off any excess.
About 3 min
Cook’s note: Ensure an even, thin coating for a better sear.
- 3
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 4
Sear the floured oxtail in batches until deeply 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 yellow onion, carrot, and celery to the pot and sauté until softened, about 8-10 minutes.
About 10 min
Cook’s note: Scrape up any browned bits from the bottom of the pot while cooking the vegetables.
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.
About 5 min
Cook’s note: This step adds a lot of flavor from the fond (browned bits) at the bottom of the pot.
- 8
Return the seared oxtail to the pot, then add the beef broth, canned crushed tomatoes, bay leaf, and fresh thyme sprigs.
About 2 min
- 9
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 3 hours, or until the oxtail is fork-tender.
About 3 hr
Cook’s note: Check occasionally to ensure the liquid is simmering gently and stir to prevent sticking.
- 10
Remove the oxtail from the pot and set aside to cool slightly.
About 5 min
- 11
Skim any excess fat from the surface of the sauce, then remove and discard the bay leaves and thyme sprigs.
About 2 min
Cook’s note: For a smoother sauce, you can blend it with an immersion blender or pass it through a fine-mesh sieve.
- 12
Shred the meat from the oxtail bones using two forks, discarding the bones and any large pieces of fat.
About 10 min
- 13
Return the shredded oxtail meat to the sauce and stir to combine.
About 1 min
- 14
Taste and adjust seasoning with salt and pepper as needed.
About 1 min
- 15
Serve hot, traditionally with mashed potatoes or crusty bread.
Per serving
Nutrition
- Calories
- 1,142.5kcal
- Protein
- 88.6g
- Carbs
- 26.4g
- Fat
- 58.9g
- Fibre
- 3g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Rabo 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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