Oxtail stew with tomatoes and sherry — a rustic Andalusian masterpiece.
Rabo de toro literally means 'bull's tail' and is a humble stew that originated from bullfighting traditions. Oxtail is braised slowly with tomatoes, sherry, and aromatic vegetables until it becomes meltingly tender. It's complex, rich, and utterly satisfying.
Serves 4
Heat olive oil in a large pot over medium-high. Brown oxtail pieces on all sides, 10 minutes. Remove and set aside.
In the same pot, sauté onion and carrot until soft, 8 minutes. Add garlic and cook 2 minutes more.
Add sherry and scrape up browned bits. Add tomatoes, stock, and bay leaf. Return oxtail to pot and bring to a gentle simmer.
Cover and cook on low heat (or in a 160°C oven) for 3 hours until meat is falling off the bone. Skim fat as needed. Season to taste.
Low and slow is essential — don't rush the braising.
Skim fat from the surface during cooking.
The oxtail will break apart when tender — that's perfect.
Add orange zest for brightness
Include black olives
Top with fresh parsley before serving
Tastes better the next day. Refrigerate up to 4 days. Freezes well.
Rabo de toro emerged in Andalusia as a way to use all parts of the bull after corridas (bullfights). It's evolved into a sophisticated stew served in restaurants across the region.
Good butchers and Spanish markets. Ask ahead — they may need to order it.
You can, but oxtail has unique flavor and gelatinous richness that can't be replicated.
Per serving · 4 servings total
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