If you are craving a soul-warming, hearty dish with layers of rich flavors, you have to try this Rabo de Toro (Spanish Oxtail Stew) Recipe. This traditional Spanish stew transforms humble oxtail into tender, melt-in-your-mouth goodness, slowly cooked with aromatic vegetables, spices, and a splash of red wine that brings everything together beautifully. It’s a perfect dish to share on a cozy evening with friends or family, delivering comfort and a taste of authentic Spanish culinary heritage in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the key to unlocking the full depth and character of our Rabo de Toro (Spanish Oxtail Stew) Recipe. Each component, from the oxtail to the spices, plays an essential role in building the stew’s rich taste, tender texture, and vibrant color. Let’s break down the essentials.
- 2 lbs (900g) oxtail: The star of the dish, providing rich, collagen-packed meat that becomes tender after slow cooking.
- 1/4 cup olive oil: Adds smoothness and helps brown the meat and veggies for deeper flavor.
- 1 onion, finely chopped: Brings natural sweetness and a savory base to the stew.
- 2 carrots, peeled and chopped: Adds a bit of sweetness and color contrast.
- 2 celery stalks, chopped: Contributes subtle earthiness and balances the flavor.
- 4 garlic cloves, minced: Infuses aromatic depth that wakes up the palate.
- 2 bay leaves: Introduces a mild herbal note that layers beautifully with other spices.
- 1 tsp paprika: Offers smoky warmth and a lovely red hue to the stew.
- 1/2 tsp cumin: Adds an earthy, slightly nutty tone that complements the meat.
- 1/2 tsp dried thyme: Brings a gentle herbaceous lift to the dish.
- 1/4 cup tomato paste: Provides concentrated tomato flavor and helps thicken the stew.
- 1 cup red wine: Adds acidity and richness, balancing the hearty meat.
- 2 cups beef stock: Creates a savory, gelatinous stew base as it simmers.
- 1 can (14 oz) crushed tomatoes: Introduces fresh tomato tang and balances the sauce.
- 1/2 cup green olives, pitted and sliced: Adds briny brightness towards the end of cooking.
- Salt and pepper to taste: Essential seasonings to enhance every flavor layer.
- Fresh parsley, chopped (for garnish): A fresh, vibrant finish to each serving.
How to Make Rabo de Toro (Spanish Oxtail Stew) Recipe
Step 1: Brown the Oxtail
Start by heating olive oil in a large, heavy-bottomed pot over medium-high heat — this step is crucial for developing the deep, savory foundation your stew needs. Season the oxtail pieces with salt and pepper, then brown them carefully in batches. Getting a good sear on all sides locks in juices and adds a wonderful caramelized flavor, setting the stage for all the layers to come.
Step 2: Prepare the Sofrito
Using the same pot (with all those beautiful browned bits stuck to the bottom!), toss in your chopped onion, carrots, and celery. These aromatic vegetables soften slowly, releasing natural sweetness and forming the stew’s flavor backbone. After about 5 to 7 minutes, stir in minced garlic, bay leaves, paprika, cumin, and thyme to awaken the pot with fragrant spices.
Step 3: Deglaze and Simmer
Now, add the tomato paste and cook it for a couple of minutes to bring out its richness, then pour in the red wine. Use a wooden spoon to gently scrape the bottom of the pot, capturing all those caramelized bits in the sauce — this step adds incredible depth. Next, stir in the beef stock and crushed tomatoes, bringing everything to a boil.
Step 4: Combine and Cook Low and Slow
Return the browned oxtail to the pot, ensuring the chunks are nurtured beneath the liquid’s surface. Turn the heat down to low and cover the pot. This is where magic happens — a gentle simmer for 2.5 to 3 hours transforms the tough oxtail into tender shreds of meat falling away from the bone. Remember to stir occasionally, but mostly, let patience do its work.
Step 5: Add the Olives
About 15 minutes before the stew finishes, fold in the sliced green olives. Their tangy saltiness brings a lovely brightness that contrasts perfectly with the rich, meaty sauce, lifting the whole dish to exciting new heights.
Step 6: Finish and Season
Just before serving, taste and adjust the salt and pepper. A final sprinkle of fresh parsley perfectly balances and freshens every spoonful, making your Rabo de Toro (Spanish Oxtail Stew) Recipe ready to share and savor.
How to Serve Rabo de Toro (Spanish Oxtail Stew) Recipe
Garnishes
A generous handful of freshly chopped parsley works wonders, adding a bright green contrast and fresh herbal note that complements the robust flavors of the stew. You can also try a light drizzle of good-quality olive oil for a silkier finish.
Side Dishes
This stew is beautifully hearty on its own, but pairing it with creamy mashed potatoes or crusty Spanish bread lets you scoop up every last bit of that luscious sauce. Alternatively, a simple saffron rice or polenta would soak up the stew’s richness wonderfully and round out the meal.
Creative Ways to Present
Serve this stew in rustic earthenware bowls to enhance the traditional Spanish vibe, or go modern with minimalist white ceramics that highlight the dish’s vibrant colors. For a special occasion, garnish each plate with a small fresh herb sprig and a side of pickled vegetables to cut through the stew’s richness with tangy brightness.
Make Ahead and Storage
Storing Leftovers
Rabo de Toro only gets better after a day when the flavors have mingled even more. Store leftovers in an airtight container in the refrigerator for up to 3 days. The collagen-rich broth thickens, delivering an even silkier, more luscious texture upon reheating.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers and seal tightly. It will keep well for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your leftovers slowly over low heat on the stove, stirring occasionally to prevent sticking and to warm evenly. Add a splash of water or beef stock if the stew has thickened too much in the fridge. Avoid microwaving to preserve the texture and flavors at their best.
FAQs
Can I use other meats instead of oxtail?
While oxtail is traditional and offers a unique gelatinous texture, you can substitute beef short ribs or shanks. However, the depth of flavor and the silky mouthfeel of the stew might differ slightly.
Is this recipe suitable for beginner cooks?
Absolutely! The Rabo de Toro (Spanish Oxtail Stew) Recipe is straightforward and rewarding. The key is allowing enough time for slow simmering, so even beginners can succeed with a bit of patience.
Where can I find oxtail?
Most large supermarkets and butcher shops carry oxtail. If you have trouble finding it, ask your butcher to order some for you. Specialty or ethnic grocery stores often stock it as well.
Can I make this recipe in a slow cooker?
Yes, you can transfer browned ingredients to a slow cooker and cook on low for about 6-8 hours. This method is convenient and yields equally tender meat, although you might want to finish the sauce on the stove to concentrate flavors.
What wine pairs well with Rabo de Toro?
A bold red wine with good acidity, such as Tempranillo or Rioja, complements this stew wonderfully—both in cooking and at the table alongside your meal.
Final Thoughts
There is something deeply satisfying about making and sharing a bowl of Rabo de Toro (Spanish Oxtail Stew) Recipe. Its rich, tender meat bathed in a fragrant, complex sauce makes every moment around the table feel special. I encourage you to try it, relish the process, and enjoy the warm Spanish flavors that linger long after the last bite.
Print
Rabo de Toro (Spanish Oxtail Stew) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
Rabo de Toro is a traditional Spanish oxtail stew that is slow-cooked to tender perfection. This hearty dish features oxtail chunks seared and then simmered in a rich, flavorful sauce made with red wine, crushed tomatoes, aromatic vegetables, and spices, finished with green olives and fresh parsley. Perfect for a comforting, rustic meal that showcases classic Spanish flavors.
Ingredients
Meat
- 2 lbs (900g) oxtail, cut into chunks
Vegetables & Aromatics
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Spices & Seasonings
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- Salt and pepper to taste
Liquids & Others
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 cup red wine
- 2 cups beef stock
- 1 can (14 oz) crushed tomatoes
- 1/2 cup green olives, pitted and sliced
Instructions
- Brown the Oxtail: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the oxtail chunks with salt and pepper, then brown them in batches, ensuring they are well-seared on all sides. Remove the browned oxtail and set aside.
- Prepare the Sofrito: In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic, bay leaves, paprika, cumin, and thyme. Cook for another 2 minutes until fragrant.
- Deglaze and Simmer: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the beef stock and crushed tomatoes, bringing the mixture to a boil.
- Combine and Cook: Return the browned oxtail to the pot, ensuring the pieces are submerged in the liquid. Reduce the heat to low, cover the pot, and simmer gently for 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally.
- Add Olives: About 15 minutes before the stew is done, add the sliced green olives and stir to combine.
- Finish and Serve: Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
Notes
- For a richer flavor, marinate the oxtail in red wine and herbs overnight before cooking.
- Serve with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
- Oxtail can be replaced with beef short ribs if preferred.
- Make sure to simmer gently to allow the meat to become tender without drying out.
- This stew tastes even better the next day after the flavors have melded.
