Rabo de Toro, or Oxtail Stew, is a rich and hearty dish deeply rooted in Spanish culinary tradition, particularly popular in Andalusia. This robust stew is made by slow-cooking oxtail, a flavorful and gelatinous cut of beef until it falls off the bone tender. The meat is simmered in a deep, red wine-based sauce with tomatoes, onions, carrots, and a blend of aromatic herbs and spices like bay leaves, thyme, and black pepper.
The long cooking process allows the flavors to meld beautifully, creating a thick, velvety sauce that envelops the succulent pieces of meat. Rabo de Toro is often enjoyed during colder months or festive occasions, offering a comforting warmth that makes it a favorite for family gatherings and celebratory meals. Typically served with potatoes or crusty bread to absorb the delicious sauce, Rabo de Toro offers a taste of traditional Spanish comfort food at its best.
AuthorJulia ForesekCategoryMain Course, Slow Cooked & Braised Dishes, SpanishDifficultyIntermediateBrown the Oxtail:
Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil and brown the oxtail pieces on all sides. This may need to be done in batches to avoid overcrowding the pot. Set the browned oxtail aside.
Sauté the Vegetables:
In the same pot, add a bit more olive oil if necessary, then add the onions, carrots, celery, and garlic. Cook over medium heat until the vegetables are softened.
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 10 minutes.
Add Remaining Ingredients and Simmer:
Return the oxtail to the pot along with any accumulated juices. Add the diced tomatoes, tomato paste, smoked paprika, bay leaves, and beef broth. Bring to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 3 hours, or until the meat is tender and falling off the bone.
Finish the Stew:
Once the oxtail is tender, remove the bay leaves. If the sauce is too thin, you can simmer it uncovered for a few additional minutes to thicken. Adjust seasoning with salt and pepper.
Serve:
Serve hot, garnished with chopped fresh parsley. Rabo de Toro pairs well with mashed potatoes, polenta, or simple steamed rice.
Ingredients
Directions
Brown the Oxtail:
Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil and brown the oxtail pieces on all sides. This may need to be done in batches to avoid overcrowding the pot. Set the browned oxtail aside.
Sauté the Vegetables:
In the same pot, add a bit more olive oil if necessary, then add the onions, carrots, celery, and garlic. Cook over medium heat until the vegetables are softened.
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 10 minutes.
Add Remaining Ingredients and Simmer:
Return the oxtail to the pot along with any accumulated juices. Add the diced tomatoes, tomato paste, smoked paprika, bay leaves, and beef broth. Bring to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 3 hours, or until the meat is tender and falling off the bone.
Finish the Stew:
Once the oxtail is tender, remove the bay leaves. If the sauce is too thin, you can simmer it uncovered for a few additional minutes to thicken. Adjust seasoning with salt and pepper.
Serve:
Serve hot, garnished with chopped fresh parsley. Rabo de Toro pairs well with mashed potatoes, polenta, or simple steamed rice.
Notes
Perfect Wine Pairing:
- Ribera del Duero Reserva: This Spanish red wine, made primarily from Tempranillo grapes, is known for its deep flavors of dark fruit, tobacco, and leather, complemented by oak aging that adds layers of vanilla and spice. A Reserva designation indicates that the wine has been aged for at least three years, with at least one year in oak, allowing it to develop the complexity and robust structure that pairs beautifully with the bold flavors of Rabo de Toro. The wine’s tannins will harmonize with the richness of the stew, while its ripe fruit notes and spice undertones will enhance the braised oxtail’s savory depth.
For an alternative that’s equally sophisticated but offers a different profile:
- Priorat: Wines from Priorat, another prestigious Spanish wine region, are known for their intensity and minerality. Made from a blend of grape varieties, including Garnacha and Cariñena, these wines offer rich, concentrated fruit flavors with earthy and mineral elements. The powerful structure and complex aromatics make Priorat wines a compelling match for Rabo de Toro, balancing the dish’s richness with acidity and complementing its flavors with the wine’s characteristic minerality and depth.
