If you have been searching for a deeply comforting and rich dish that captures the heart of Spanish cuisine, this Rabo de Toro (Spanish Oxtail Stew) Recipe is exactly what you need. This slow-cooked stew turns humble oxtail into a tender, flavor-packed masterpiece, infused with aromatic spices, hearty vegetables, and the perfect touch of wine and olives. Every bite offers a luscious blend of melt-in-your-mouth meat and a robust sauce that tells a story of tradition and love for good food. Whether you’re cooking for a cozy dinner or a festive gathering, this recipe will become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of making Rabo de Toro (Spanish Oxtail Stew) Recipe is how its simple, thoughtful ingredients come together to create layers of flavor and texture. Each element plays a vital role, from the rich, gelatinous oxtail to the sweetness of carrots and the tang from olives and tomatoes.
- 2 lbs (900g) oxtail, cut into chunks: The star of the stew, offering deep, rich flavor and an irresistible gelatinous texture when slow-cooked.
- 1/4 cup olive oil: Adds a fruity base and helps brown the oxtail, locking in flavor.
- 1 onion, finely chopped: Provides sweetness and depth as it softens during cooking.
- 2 carrots, peeled and chopped: Bring natural sweetness and vibrant color to the stew.
- 2 celery stalks, chopped: Adds an earthy, aromatic backbone to balance the richness.
- 4 garlic cloves, minced: Offers a pungent, savory kick that enhances the entire dish.
- 2 bay leaves: Infuse the stew with a subtle herbal fragrance.
- 1 tsp paprika: Provides warmth and a hint of smoky sweetness.
- 1/2 tsp cumin: Adds earthiness and complexity without overpowering the meat.
- 1/2 tsp dried thyme: Delivers aromatic notes that meld perfectly with the other herbs.
- 1/4 cup tomato paste: Concentrates the tomato flavor and thickens the sauce.
- 1 cup red wine: Brings acidity and richness that deglazes the pot and deepens the stew’s profile.
- 2 cups beef stock: Acts as the flavorful liquid base, enhancing the meatiness.
- 1 can (14 oz) crushed tomatoes: Adds body, slight sweetness, and acidity for balance.
- 1/2 cup green olives, pitted and sliced: Offers briny brightness that cuts through the richness.
- Salt and pepper to taste: Essential seasonings to bring all flavors to life.
- Fresh parsley, chopped (for garnish): Adds a fresh, herbal finish and a pop of color.
How to Make Rabo de Toro (Spanish Oxtail Stew) Recipe
Step 1: Brown the Oxtail
The key to a fantastic Rabo de Toro (Spanish Oxtail Stew) Recipe is starting with well-browned meat. Heat olive oil in a heavy-bottomed pot over medium-high heat, then season your oxtail chunks with salt and pepper. Brown them in batches until they develop a beautiful caramelized crust on all sides. This process not only locks in flavors but also sets the foundation for the stew’s deep taste. Once browned, remove and set aside.
Step 2: Prepare the Sofrito
Using the same pot, toss in your finely chopped onion, carrots, and celery. These vegetables soften and release their sweetness as you cook, creating a luscious base known in Spanish cooking as a sofrito. After about 5 to 7 minutes, when the veggies are tender, add minced garlic, bay leaves, paprika, cumin, and thyme. Cook for a further two minutes until the spices bloom and fill your kitchen with irresistible aromas.
Step 3: Deglaze and Simmer
Stir in the tomato paste next and cook for a couple of minutes to deepen its flavor. Then pour in the red wine, making sure to scrape up all those flavorful browned bits stuck to the pot’s bottom. This step adds incredible complexity and richness to your stew. Once the wine has reduced slightly, add beef stock and crushed tomatoes, bringing everything to a gentle boil. Return your seared oxtail pieces to the pot, ensuring they are nestled under this fragrant liquid.
Step 4: Slow Cooking to Tender Perfection
Reduce the heat to low, cover, and let your oxtail stew simmer gently for two and a half to three hours. This long, slow cooking breaks down the tough connective tissue, transforming the meat so tender it falls off the bone. Make sure to stir occasionally, soaking in all those intoxicating flavors. About 15 minutes before finishing, stir in the sliced green olives to lend their briny brightness, a signature touch in this classic Spanish dish.
Step 5: Final Touches and Serve
Before serving, taste your stew and adjust seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the top for a burst of freshness and a lovely green contrast. This final step elevates your Rabo de Toro (Spanish Oxtail Stew) Recipe from hearty comfort food to a stunning centerpiece that will wow everyone at your table.
How to Serve Rabo de Toro (Spanish Oxtail Stew) Recipe
Garnishes
A simple garnish of freshly chopped parsley adds the perfect pop of color and freshness to balance the stew’s rich, punchy flavors. Some people also enjoy a few extra green olives on top to highlight that distinct briny note.
Side Dishes
This stew pairs beautifully with creamy mashed potatoes, crusty rustic bread for soaking up the sauce, or even buttery polenta. Light Spanish rice or a simple green salad can also lend balance, ensuring each bite is as enjoyable as the last.
Creative Ways to Present
For a special occasion, consider serving your Rabo de Toro (Spanish Oxtail Stew) Recipe in individual rustic bowls or shallow soup plates, garnished with vibrant herbs and perhaps a drizzle of high-quality olive oil. Pairing it alongside a glass of the same red wine used in cooking makes the experience extra memorable, highlighting the stew’s deep flavors.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Rabo de Toro (Spanish Oxtail Stew) Recipe is how well it keeps. Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors only deepen with time, making it even better the next day.
Freezing
If you want to stretch the joy further, this stew freezes beautifully. Portion it out into meal-sized containers, leaving some space for expansion, and freeze for up to three months. Just thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the stew over low heat on the stovetop, stirring occasionally until hot and bubbly. Adding a splash of water or beef stock can loosen the sauce if it has thickened in the fridge or freezer, ensuring every bite stays moist and tender.
FAQs
What cut of meat is best for Rabo de Toro?
The traditional cut is oxtail itself, which includes the tail bones and surrounding meat. Its high collagen content breaks down during cooking, giving the stew a rich texture and deep flavor that other cuts can’t match.
Can I make this stew in a slow cooker?
Absolutely. After browning the oxtail and preparing the sofrito on the stovetop, transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the meat is tender and falling off the bone.
Is red wine essential, or can I substitute it?
Red wine adds acidity and depth, but if you prefer to omit alcohol, use an equal amount of beef stock mixed with a splash of vinegar or grape juice to mimic the complexity.
Can Rabo de Toro (Spanish Oxtail Stew) Recipe be made ahead for a party?
Yes! This stew tastes even better the next day after the flavors meld. Prepare it a day in advance and gently reheat before serving. It is perfect for entertaining because it can be made ahead and kept warm.
What are good side dishes to serve with this stew?
Creamy mashed potatoes, crusty bread, or rice are classic accompaniments. You can also try roasted vegetables or a light green salad to balance the richness of the stew.
Final Thoughts
There is something truly special about sinking your fork into tender, flavorful meat bathed in a vibrant, aromatic sauce, which is exactly what this Rabo de Toro (Spanish Oxtail Stew) Recipe delivers. I encourage you to give this classic Spanish dish a try — it’s perfect for slow, loving cooking sessions and sharing moments with those you care about. Once you taste it, I’m sure it’ll become a treasured recipe in your collection, just like it is in mine.
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 features tender, slow-cooked oxtail simmered in a rich tomato and red wine sauce with aromatic vegetables and spices. This hearty dish is perfect for a comforting meal, showcasing deep, developed flavors and melt-in-your-mouth meat.
Ingredients
Meat
- 2 lbs (900g) oxtail, cut into chunks
Vegetables and Aromatics
- 1 onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1/2 cup green olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
Spices and Seasonings
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- Salt and pepper to taste
Liquids and 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
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 until well-seared on all sides. Remove and set aside.
- Prepare the Sofrito: In the same pot, add chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened.
- Add Aromatics and Spices: Stir in minced garlic, bay leaves, paprika, cumin, and dried thyme. Cook for 2 minutes until fragrant.
- Develop the Sauce Base: Mix in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon for extra flavor.
- Add Liquids: Add beef stock and crushed tomatoes, bringing the mixture to a boil.
- Combine and Simmer: Return the browned oxtail to the pot, making sure pieces are submerged. Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until the meat is tender and falling off the bone, stirring occasionally.
- Add Olives: Approximately 15 minutes before the end of cooking, add the sliced green olives and stir to incorporate.
- Finish and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
Notes
- For best flavor, brown the oxtail well to develop a rich base for the stew.
- Simmer the stew gently to achieve tender, falling-off-the-bone meat.
- You can substitute green olives with Spanish Manzanilla olives for authenticity.
- This dish pairs well with crusty bread or creamy mashed potatoes.
- Leftovers taste even better the next day after flavors meld.
