Description
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 hearty stew features oxtail braised with aromatic vegetables, red wine, and a touch of green olives, making it a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Stew:
- 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)
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. Brown them in batches, ensuring they are well-seared on all sides. Remove the browned oxtail and set aside.
- 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.
- 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.
- 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.
- Add Olives:
- About 15 minutes before the stew is done, add the sliced green olives and stir to combine.
- Finish and Serve:
- Adjust seasoning with salt and pepper as needed.
- Garnish with freshly chopped parsley before serving.
Notes
- To prevent the oxtail from being too greasy, you can skim off excess fat that rises to the top during cooking.
- The stew can be made a day in advance; the flavors develop further as it sits.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Braising
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120 mg