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5 from 1 vote
rabo de toro
Rabo de Toro
Prep Time
30 mins
Cook Time
5 hrs
Rest Time
30 mins
Total Time
5 hrs 30 mins

Rabo de toro is a Spanish oxtail stew that is slow cooked for delicious fall-off-the-bone meat that is infused with red wine, garlic, and thyme aromas.

Course: Main Course
Cuisine: Mediterranean, Spanish
Servings: 8 people
Author: Nita Ragoonanan
  • 3 lb oxtail , cut into thick slices
  • 2 onions , chopped
  • 3 medium carrots , diced
  • 1 red bell pepper , diced
  • 5 cloves garlic , chopped
  • 4 tomatoes , ripe, peeled, seeded and crushed
  • 1 leek , roughly chopped
  • 2 bay leaves
  • 2 sprigs thyme
  • 3 cups red wine
  • Salt
  • Black pepper , freshly ground
  • Extra virgin olive oil
  • 1 cup flour
  1. Allow the pieces of meat to rest at room temperature for 30 minutes before cooking.
  2. Generously coat the pieces of oxtail with flour. Remove the excess flour.
  3. Heat 6 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the pieces of oxtail.
  4. Brown the meat on all sides. Remove the meat from the pan and set aside.
  5. In a large Dutch oven, heat 6 tablespoons extra-virgin olive oil over medium heat. When the oil is hot, add the onion and garlic.

  6. Brown for 5 minutes and add the bell pepper and carrots.
  7. Brown for 10 minutes, stirring regularly.
  8. Add the leeks, bay leaves and thyme to the pan and sauté for another 10 minutes, stirring regularly.
  9. Add the tomatoes and continue cooking for 15 minutes.
  10. Add the red wine, stir well and add the reserved meat.
  11. Cook over medium-high heat, uncovered, for 10 minutes.
  12. Cover the Dutch oven, lower the heat and simmer the stew for 4 hours over low heat.

  13. After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew.
  14. Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce.

  15. Pour the sauce into the pan and put the meat in it.
  16. Cook covered for 5 minutes.
  17. Serve with simmered or sautéed potatoes.