Traditional spanish oxtail stew (rabo de toro)
⭐ Rating: 4.9/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 30 minutes
🍳 Cook Time: 3 hours 30 minutes
⏰ Total Time: 4 hours
🥘 Servings: 4-6
📊 Difficulty Level: Medium
As a Spanish chef with over 25 years of experience, I've prepared countless traditional dishes, but few capture the essence of Spanish comfort food quite like Rabo de Toro. This classic oxtail stew holds a special place in my heart, not just for its rich flavors, but for the memories it creates around the dinner table. When I prepare this dish in my London kitchen, the aroma takes me back to my childhood in Spain, where my family would gather for long, leisurely Sunday lunches.
Today, I'm excited to share my family's traditional recipe with you. This hearty, soul-warming dish transforms humble oxtail into a luxuriously tender meal that literally falls off the bone. While it requires patience, the result is a remarkably easy-to-prepare feast that's perfect for sharing with loved ones.
What is Rabo de Toro?
Rabo de Toro, literally meaning "bull's tail" in Spanish, is a traditional stew that originated in Córdoba, Spain. This dish has evolved from its bullfighting origins to become a beloved comfort food across Spain, showcasing how time and patience can transform tough meat into something extraordinarily tender and flavorful.
Ingredients
1.5 kg oxtail, cut into sections
2 large Spanish onions, finely chopped
3 carrots, diced
4 garlic cloves, minced
2 leeks, cleaned and sliced
2 red peppers, chopped
4 ripe tomatoes, diced
2 bay leaves
1 bottle good quality Spanish red wine
500ml beef stock
3 tablespoons extra virgin olive oil
2 tablespoons flour
Salt and black pepper to taste
Fresh parsley for garnish
Preparation
Season the oxtail pieces generously with salt and pepper, then dust with flour.
Heat olive oil in a large casserole dish over medium-high heat. Brown the oxtail pieces on all sides until golden (about 8-10 minutes). Remove and set aside.
In the same pot, sauté onions, carrots, leeks, and peppers until softened (about 10 minutes).
Add garlic and tomatoes, cooking for another 5 minutes.
Return the oxtail to the pot, add wine and stock, bringing to a gentle simmer.
Cover and cook on low heat for 3-3.5 hours, or until meat is tender and falling off the bone.
Professional chef tips
Choose oxtail pieces with good meat-to-fat ratio for the best flavor
Don't rush the browning process - it's crucial for developing deep flavors
The stew tastes even better the next day, making it perfect for preparing in advance
Strain and reduce the sauce if you prefer a thicker consistency
What to serve with rabo de toro
Serve this rich stew with creamy mashed potatoes, crusty bread, or traditional Spanish patatas panaderas (sliced potatoes). A simple green salad with a light vinaigrette provides a perfect contrast to the rich meat.
Remember, good things come to those who wait - this dish is a testament to the magic that happens when you allow time to work its wonders in the kitchen. ¡Buen provecho!