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Rabo de Toro
Braised Oxtail
A classic Andalusian dish featuring oxtail slow-cooked in red wine until meltingly tender. Traditionally associated with bullfighting feasts, this rich and flavorful stew is a true taste of southern Spain.
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- 1.5 kg Oxtail(Cut into 2-3 inch pieces. Ask your butcher to do this if needed.)
- 3 tablespoons Olive oil
- 2 large Onions(Finely chopped)
- 2 medium Carrots(Peeled and finely chopped)
- 3 ripe Tomatoes(Peeled, seeded, and roughly chopped, or 1 (400g) can of chopped tomatoes)
- 4 cloves Garlic(Minced)
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 750 ml Dry red wine(A robust Spanish red like Tempranillo or Garnacha works well.)
- 500 ml Beef stock(Low sodium preferred)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Pat the oxtail pieces completely dry with paper towels. Season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the oxtail pieces on all sides until deeply browned and a good crust has formed, about 3-4 minutes per side. Transfer the browned oxtail to a plate and set aside.
â±ïž 15-20 minutes - 2
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the chopped onions and carrots. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the chopped tomatoes and cook for 5 minutes, allowing them to break down slightly.
â±ïž 15 minutes - 3
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this is deglazing). Bring the wine to a simmer and let it cook for 5 minutes to allow some of the alcohol to evaporate. Return the seared oxtail pieces to the pot, along with any accumulated juices. Add the beef stock, bay leaves, and thyme sprigs. The liquid should almost cover the oxtail; add a little more stock or water if necessary.
â±ïž 10 minutes - 4
Bring the liquid to a gentle simmer. Once simmering, cover the pot tightly with a lid. Transfer the pot to a preheated oven at 160°C (320°F). Braise for 3 to 4 hours, or until the oxtail meat is extremely tender and practically falling off the bone. Check periodically and give it a gentle stir, ensuring it doesn't dry out. If the liquid level gets too low, add a splash more beef stock or water.
â±ïž 3-4 hours - 5
Once the oxtail is tender, carefully remove the pieces from the pot and set them aside on a clean plate. Discard the bay leaves and thyme sprigs. Skim off any excess fat from the surface of the braising liquid. If the sauce is too thin, place the pot over medium-high heat on the stovetop and simmer, uncovered, until it has reduced to your desired consistency. Taste and adjust seasoning with salt and pepper.
â±ïž 10-15 minutes - 6
Return the oxtail pieces to the thickened sauce. Gently stir to coat. Serve hot, traditionally with crusty bread for soaking up the rich sauce, or alongside mashed potatoes or rice.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âThe key to tender Rabo de Toro is slow and low cooking. Ensure the meat is falling off the bone before proceeding.
- âThis dish is even better made a day in advance. The flavors meld and deepen overnight. Gently reheat before serving.
- âTraditionally associated with bullfighting culture in Andalusia, Spain, hence the name 'bull's tail'.
- âFor a richer sauce, you can add a small piece of dark chocolate (around 20-30g) towards the end of the reduction process in Step 5. Stir until melted.
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- Add other root vegetables like parsnips or celery to the soffritto.
- A splash of sherry vinegar or a teaspoon of paprika can add another layer of flavor.
- Serve with a side of peas or green beans for added color and freshness.