Rabo De Toro Oxtail Stew from Spain
Transport your taste buds to the heart of Spain with Rabo de Toro, a rich and hearty oxtail stew that embodies the essence of traditional Spanish comfort food. This slow-cooked masterpiece combines tender, fall-off-the-bone oxtail with a medley of caramelized onions, sweet carrots, celery, and garlic, simmered to perfection in a robust red wine and beef stock base. Infused with aromatic bay leaves and smoky paprika, this stew develops deep, complex flavors over its long cooking time, making it the ultimate dish for cozy gatherings or indulgent family meals. Serve it hot with crusty bread, creamy mashed potatoes, or fragrant rice to soak up every last drop of the flavorful sauce. Perfect for fans of slow-cooked dishes, this recipe is a celebration of patience and bold flavors that capture the soul of Spanish cuisine. Ideal for comforting dinners or special occasions, this rustic Spanish oxtail stew is sure to impress!
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Recipe Information
Ingredients
- 2 kg oxtail
- 3 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 4 medium ripe tomatoes
- 750 ml red wine
- 1 liter beef stock
- 2 bay leaves
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley
- 1 to taste salt
- 1 to taste black pepper
Instructions
Clean and pat dry the oxtail pieces. Season them with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding. Remove and set aside.
Peel and finely chop the onion, carrots, and celery. Mince the garlic.
In the same pot, reduce the heat to medium and add the chopped onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
Dice the tomatoes and add them to the pot. Cook for another 5 minutes until the tomatoes break down.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer and let cook for 5 minutes.
Return the browned oxtail pieces to the pot. Add the beef stock, bay leaves, and paprika. Stir to combine and bring to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 3–4 hours until the oxtail is tender and the meat easily falls off the bone. Occasionally skim off any fat or foam from the surface.
Taste the stew and adjust seasoning with salt and pepper as needed.
Finely chop the parsley and sprinkle it over the stew just before serving.
Serve hot with crusty bread, mashed potatoes, or rice for a comforting meal.
Nutrition Facts
Calories |
6504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.6 g | 480% | |
| Saturated Fat | 141.4 g | 707% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 1720 mg | 573% | |
| Sodium | 9746 mg | 424% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 36.2 g | ||
| Protein | 530.9 g | 1062% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 566 mg | 44% | |
| Iron | 52.6 mg | 292% | |
| Potassium | 8775 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
