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
Scale
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.
