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!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

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

Directions

Step 1

Clean and pat dry the oxtail pieces. Season them with salt and black pepper.

Step 2

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.

Step 3

Peel and finely chop the onion, carrots, and celery. Mince the garlic.

Step 4

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.

Step 5

Dice the tomatoes and add them to the pot. Cook for another 5 minutes until the tomatoes break down.

Step 6

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Taste the stew and adjust seasoning with salt and pepper as needed.

Step 11

Finely chop the parsley and sprinkle it over the stew just before serving.

Step 12

Serve hot with crusty bread, mashed potatoes, or rice for a comforting meal.

Nutrition Facts

Serving size	(3772.0g)

Amount per serving	% Daily Value*
Calories	6504.0

Total Fat 374.6g	0%
Saturated Fat 141.4g	0%
Polyunsaturated Fat 18.7g
Cholesterol 1720mg	0%
Sodium 9745.9mg	0%
Total Carbohydrate 96.1g	0%
Dietary Fiber 17.1g	0%
Total Sugars 36.2g
Protein 530.9g	0%

Vitamin D 160IU	0%
Calcium 566.0mg	0%
Iron 52.6mg	0%
Potassium 8775.2mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 36.1%

Carbs: 6.5%