Rabo de Toro (Spanish Braised Oxtail Stew)

About This Recipe

Rabo de toro, oxtail stew, is closely associated with Cordoba and Seville in Andalusia, historically linked to bullfighting culture where the tail of the bull was used to make a rich, slow-cooked stew after the corrida. The oxtail pieces are browned deeply before a long braise in red wine, tomato and root vegetables, the collagen-rich meat breaking down over hours until it becomes meltingly tender and the sauce thickens into a glossy, deeply flavored gravy. Traditionally made a day ahead so the fat can be skimmed off once chilled and the flavors have time to deepen further, rabo de toro is a dish that rewards patience above all else, best served with mashed potato or crusty bread to soak up the sauce.

Ingredients

Serves 4

• 1.5 kgoxtail(cut into pieces)
• 3 tbspolive oil
• 2onions(diced)
• 2carrots(diced)
• 2celery stalks(diced)
• 4 clovesgarlic(minced)
• 2 cupsred wine
• 400 gcrushed tomatoes
• 2bay leaves
• 1 tspsalt
• 1/2 tspblack pepper
• 2 cupsbeef stock

Instructions

1. 1

   Brown the oxtail

   Heat olive oil in a heavy pot and brown the oxtail pieces well on all sides, in batches, about 15 minutes total; remove and set aside.

2. 2

   Cook the vegetables

   In the same pot, cook onion, carrot and celery until softened, about 10 minutes, then add garlic for 1 minute.

3. 3

   Deglaze

   Pour in the red wine, scraping up the browned bits, and simmer 5 minutes to cook off the raw alcohol smell.

4. 4

   Braise

   Return the oxtail to the pot with crushed tomatoes, bay leaves, salt, pepper and stock; bring to a simmer, cover, and cook on low 2.5-3 hours until the meat is falling off the bone.

   Check occasionally and add a splash more stock if the liquid reduces too much before the meat is fully tender.

5. 5

   Skim and reduce

   Skim excess fat from the surface, then simmer uncovered 15-20 more minutes to thicken the sauce.

6. 6

   Serve

   Serve hot with mashed potato, rice or crusty bread.

Variations

• •

  Some versions add a splash of brandy along with the wine for extra depth.

• •

  A quicker version can be made in a pressure cooker, reducing the braising time to about 50-60 minutes.

• •

  Oxtail can be swapped for beef short ribs if oxtail isn't available, adjusting the cooking time slightly.

Storage

Refrigerate up to 4 days; the stew improves significantly overnight as the flavors meld and excess fat can be skimmed once chilled. It also freezes well for up to 3 months.

Frequently Asked Questions