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
Scale
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.
