spanish oxtail stew

Rabo de Toro is a Spanish oxtail stew that takes long cooking at a low temperature. The red wine, sherry and vegetables create a decadent gravy.

Rabo de Toro

milliliters (2 tbsp) vegetable oil

2kg (4lbs) oxtail, segmented and excess fat trimmed

onions,

garlic cloves,

carrots,

celery sticks, washed and chopped

1kg (2lbs) tomatoes, washed and chopped

milliliters (3 cups) red wine

milliliters (1 cup) dry sherry

bay leaves

(2 ounces) parsley, washed and chopped

Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.

Heat the oil over a high heat in a large oven proof pot.

Brown the oxtail all over. It’s best to do it in batches. Set the oxtail aside.

Continuing using the same pot, lower the heat and add the onions, stirring vigorously to soak up all the fats. Fry for about 3 minutes, or until softened and translucent.

Add the garlic, carrots and celery to the onions. Stir fry for about another 5 minutes, sweating the vegetables.

Add the tomatoes, and cook for another 5 minutes until a very chunky sauce forms.

Tip the oxtail in with the vegetables and stir.

Turn the heat up to high then pour in the red wine. Let it bubble for 3 minutes.

Add the sherry and bay leaves, cook for another 2 minutes.

At this point you have to check the level of liquid in the pot because you don’t want it to dry out while cooking. Add enough water that all ingredients are barely covered. Continue cooking until a bubbling point is reached.

Place the lid on the pot and transfer to the oven.

Check the liquid level every hour or so and add a splash of water if required.

Lower the temperature to 160°C / fan 140°C / 320°F / gas mark 3, add the parsley and stir, then cook for another 1½ hours.

Fish out the oxtail and pieces of meat that fell off because it’s so tender. Set aside.

Get a large bowl or pot and sieve the remaining contents. The goal is to separate the vegetables and bay leaves from the sauce.

Give the vegetables a squeeze to get as much of the juices out as possible, then discard them. What you’ll be left with is a rich, dark and glossy gravy.

Tip the oxtail back into the sauce, stir and gently reheat before serving.

Serve immediately, with chunky potato wedges - tapas-style. Enjoy!

My favourite tapas is anything with Chorizo in it, especially with a bit of red wine sauce

I love olives so I always have to have olives whenever I have tapas or go to a restaurant

Great recipe, but the link to Oxtail seasoning is broken.

This Rabo de Toro is my take on the famous Andalusian oxtail stew. It&#x27;s so hearty and comforting.

Rabo de Toro (Gourmet Spanish Oxtail Stew)

rabo de toro (oxtail or bull tail)

salt

pepper

Tbsp flour, to dust the oxtail

olive oil

onion,

leek, sliced

red bell pepper, diced

green bell pepper, diced

7-8 garlic cloves, finely chopped

tomatoes,

tsp sweet Spanish paprika

thyme

dry red wine

sherry

parsley, chopped for garnish

Pre heat the oven to 350°F. Season the...

Pre heat the oven to 350°F. Season the oxtails generously with salt and pepper, then lightly dust the meat with flour, shaking off the excess.

Heat olive oil in a large dutch oven...

Heat olive oil in a large dutch oven over medium high heat. Sear oxtails in the hot oil until nicely browned all over and then plate them out.

In the same pot, sauté the onion, leek,...

In the same pot, sauté the onion, leek, bell peppers and carrots using the leftover oil until the vegetables are softened and lightly caramelized, about 7-8 minutes. Add in garlic and sauté for a minute.

Add in diced tomatoes and mix well. Season...

Add in diced tomatoes and mix well. Season with salt and pepper. Add in Spanish sweet paprika and thyme and cook for 5-6 minutes, until tomatoes start to soften.

Add in red wine and sherry along with...

Add in red wine and sherry along with bay leaves and mix well. Place the seared rabo de toro back into the sauce, making sure they get almost submerged in the liquid. Add a splash of water if needed. Bring it to simmer.

Cover the dutch oven with a lid and...

Cover the dutch oven with a lid and bake in preheated oven for 3.5 hours. It's done when the meat is falling away from the bone. It may need 4 hours or longer if the meat is very tough. (You can also cook this on stove top for the same amount of time on medium-low heat).

Once the meat is tender, remove oxtails and...

Once the meat is tender, remove oxtails and bay leaves from the sauce and purée the sauce in a blender. (If you have an immersion blender, it's great here). This step creates a smooth, thick and velvety sauce. Taste and season for salt and pepper.

Heat this blended sauce along with oxtails back...

Heat this blended sauce along with oxtails back in the sauce to warm everything up again, then and serve immediately garnished with chopped parsley with fried potatoes/French fries for an authentic Spanish gourmet meal. Warm crusty bread is great too.

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Rabo de Toro

Rabo de Toro (Gourmet Spanish Oxtai...

Top 2 spanish oxtail stew recipes from across the web

The most viewed spanish oxtail stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rabo de Toro

Rabo de Toro (Gourmet Spanish Oxtai...

The most viewed spanish oxtail stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine