Rabo de Toro (Spanish Oxtail Stew)

Introduction:

Rabo de Toro, or Spanish oxtail stew, is a traditional Spanish dish renowned for its rich, deep flavors and tender, fall-off-the-bone meat. This comforting stew combines oxtail with aromatic vegetables, robust red wine, and a touch of green olives for a truly satisfying meal. Perfect for a cozy dinner, Rabo de Toro is both hearty and flavorful.

Ingredients

• 2 lbs (900g) oxtail, cut into chunks
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp dried thyme
• 1/4 cup tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1 can (14 oz) crushed tomatoes
• 1/2 cup green olives, pitted and sliced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. 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. Brown them in batches, ensuring they are well-seared on all sides. Remove the browned oxtail and set aside.
2. Prepare the Sofrito:
   • In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
   • Add the minced garlic, bay leaves, paprika, cumin, and thyme. Cook for another 2 minutes until fragrant.
3. Deglaze and Simmer:
   • Stir in the tomato paste and cook for 2 minutes.
   • Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
   • Add the beef stock and crushed tomatoes, bringing the mixture to a boil.
4. Combine and Cook:
   • Return the browned oxtail to the pot, ensuring the pieces are submerged in the liquid.
   • Reduce the heat to low, cover the pot, and simmer gently for 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally.
5. Add Olives:
   • About 15 minutes before the stew is done, add the sliced green olives and stir to combine.
6. Finish and Serve:
   • Adjust seasoning with salt and pepper as needed.
   • Garnish with freshly chopped parsley before serving.

Servings and Timing

• Yield: Serves approximately 4-6
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes

Variations

• Spicy Version: Add a chopped jalapeño or a pinch of cayenne pepper for extra heat.
• Vegetarian Option: Substitute the oxtail with mushrooms for a vegetarian twist on the stew, adjusting the cooking time as necessary.
• Different Olives: Use black olives or a mix of olives for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew flavors improve with time, so it’s great for making ahead.
• Reheating: Reheat gently on the stove over low heat, adding a splash of beef stock or water if needed to loosen the sauce.

10 FAQs

1. Can I use a different cut of meat? While oxtail is traditional, you can use beef shanks or chuck for a different, though less traditional, version.
2. How do I know when the oxtail is tender? The oxtail is done when the meat is easily falling off the bone and is tender to the fork.
3. Can I use a slow cooker for this recipe? Yes, brown the oxtail and prepare the sofrito as directed, then transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
4. What can I use instead of red wine? If you prefer not to use wine, beef broth or a splash of balsamic vinegar can be used as a substitute.
5. Can I freeze Rabo de Toro? Yes, let it cool completely before freezing. Store in an airtight container and freeze for up to 3 months. Thaw and reheat gently.
6. How can I make the stew thicker? If you prefer a thicker stew, you can remove some of the meat and vegetables, blend them, and then stir them back into the stew.
7. What should I serve with Rabo de Toro? Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
8. Can I make this dish in advance? Yes, the flavors develop even further if made a day or two in advance. Just reheat before serving.
9. How do I make sure the oxtail is well-browned? Ensure the oxtail pieces are not overcrowded in the pot to achieve a good sear. Brown in batches if necessary.
10. Can I use fresh herbs instead of dried thyme? Yes, you can use fresh thyme. Add it towards the end of cooking to preserve its flavor.

Conclusion

Rabo de Toro is a classic Spanish oxtail stew that brings together rich flavors and tender meat in a comforting dish. With its deep, savory taste and aromatic spices, this stew is perfect for a hearty meal that’s sure to impress. Whether you’re enjoying it on a chilly evening or serving it at a special gathering, Rabo de Toro delivers a satisfying and delicious experience. Enjoy every flavorful bite of this traditional Spanish delight!

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