Description
Rabo de Toro is a traditional Spanish braised oxtail stew that is rich in flavor and perfect for a comforting meal.
Ingredients
Scale
- 3 pounds oxtail, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides, about 8-10 minutes. Remove the oxtail and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 3-4 minutes until slightly reduced.
- Return the browned oxtail to the pot. Add the beef broth, diced tomatoes, bay leaves, thyme, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check for seasoning.
- Once cooked, remove the bay leaves and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, add a tablespoon of tomato paste when sautéing the vegetables.
- Serve the stew over creamy polenta or mashed potatoes for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg