Rabo de Toro, known as oxtail stew in English, is a treasured dish with a rich history in Spanish cuisine. It originated in the Andalusian region, particularly in cities like Córdoba, where it was traditionally made using the tails of bulls from bullfights. Over time, it has become a staple across Spain, loved for its hearty and comforting qualities.
This dish exemplifies Spanish culinary creativity, transforming a lesser-used cut of meat into a gourmet delight. The key to Rabo de Toro's exceptional flavour and texture lies in the slow-cooking process. The oxtail is braised gently for several hours, allowing the meat to become tender and the collagen to break down, creating a rich, gelatinous sauce that is both luxurious and deeply satisfying.
Typically, Rabo de Toro is prepared with a mirepoix of finely chopped onions, carrots, and celery, forming the flavour base. Garlic, tomatoes, and red wine—often a robust Spanish Rioja—are added to enhance the complexity of the stew. The slow braising in this aromatic mixture allows the flavours to meld beautifully, resulting in a dish that is both hearty and refined.
Despite its rustic origins, Rabo de Toro has been embraced by high-end restaurants, where chefs use advanced techniques to refine the dish while maintaining its traditional essence. It is commonly served with potatoes or a side of crusty bread, perfect for soaking up the flavourful sauce.
The charm of Rabo de Toro lies in its deep, comforting flavours and its tender, melt-in-the-mouth meat. It's a dish that encapsulates the warmth and hospitality of Spanish cuisine, making it a favourite for both casual family meals and sophisticated dining experiences.
Rabo de Toro (Oxtail Stew) (Serves 4)
Ingredients:
- 1.5 kg oxtail, cut into pieces
- Sea salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery sticks, finely chopped
- 4 garlic cloves, minced
- 2 tbsp plain flour
- 250ml red wine (preferably Spanish Rioja)
- 1 litre beef stock, heated
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp fresh thyme leaves
- 2 tbsp tomato paste
- 400g canned chopped tomatoes
- 2 medium potatoes, peeled and diced
- Fresh flat-leaf parsley, chopped, for garnish
Equipment:
Instructions:
1. Preparation:
- Preheat your oven to 160°C (320°F).
- Pat the oxtail pieces dry with kitchen paper and season generously with sea salt and freshly ground black pepper.
2. Searing the Oxtail:
- Heat the olive oil in the large heavy-based pot or Dutch oven over medium-high heat.
- Add the oxtail pieces in batches to avoid overcrowding, searing each side until deeply browned, about 3-4 minutes per side. Use a slotted spoon to remove the oxtail and set aside.
3. Sautéing the Vegetables:
- In the same pot, add the finely chopped onion, carrots, and celery. Sauté until the vegetables are softened and golden brown, about 10 minutes.
- Add the minced garlic and cook for an additional 2 minutes.
4. Creating the Base:
- Sprinkle the plain flour over the vegetables and stir well to combine. Cook for another 2 minutes to remove the raw flour taste.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer and reduce by half, about 5 minutes.
5. Building the Stew:
- Return the seared oxtail pieces to the pot.
- Add the hot beef stock, bay leaves, smoked paprika, fresh thyme leaves, tomato paste, and canned chopped tomatoes. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer.
6. Braising:
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Braise for 3-3.5 hours, or until the oxtail is tender and the meat is falling off the bone. Stir the stew occasionally during the cooking process.
7. Adding Potatoes:
- About 1 hour before the cooking time is up, add the diced potatoes to the pot. Ensure they are submerged in the liquid so they cook evenly.
8. Finishing Touches:
- Once the oxtail is tender and the potatoes are cooked, remove the pot from the oven.
- Using a slotted spoon, transfer the oxtail pieces to a plate and set aside. Discard the bay leaves.
- Pass the sauce and vegetables through a fine mesh sieve into a clean pot, pressing down with a wooden spoon to extract as much liquid as possible. This step creates a smooth, velvety sauce.
9. Final Assembly:
- Return the strained sauce to a simmer over low heat. Adjust seasoning with sea salt and freshly ground black pepper as needed.
- Return the oxtail pieces and potatoes to the pot, gently reheating them in the sauce.
10. Serving:
- Ladle the oxtail and potatoes into shallow bowls, spooning the rich sauce over the top.
- Garnish with freshly chopped parsley.
Serve your luxurious Rabo de Toro with crusty bread and a glass of Spanish red wine for an authentic experience. This is well worth the effort!! Enjoy!
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