Rabo de Toro (Spanish Oxtail Stew)

Ingredients

Here are the ingredients you’ll need to make this oxtail recipe:

• Whole oxtail – Try to find oxtails that weigh no more than 3.5 pounds to ensure the meat is tender. Ask your butcher to cut the chunks from the joints. This will not only prevent the bone from breaking into small bits but also ensure the connective tissue dissolves into the sauce.
• White onions – Traditionally Rabo de Toro is made with white or yellow onions, but red onions could work too.
• Leek – Some recipes add it, some don’t – it’s up to you.
• Carrots – They will add sweetness to the sauce, so don’t skip them!
• Garlic cloves – Use fresh garlic cloves, don’t substitute with pre-minced garlic or garlic powder.
• Tomato puree – Use unseasoned tomato puree. Alternatively, you can also use tomato passata or crushed tomatoes.
• Red wine – A dry red wine works well for this recipe.
• Olive oil – You can use extra virgin olive oil, virgin olive oil, or regular olive oil. Just don’t use another kind of oil.
• Salt – Enhances the overall flavor of the dish. Adjust to taste.
• Black pepper – Use freshly cracked pepper for the best taste.
• Cloves – For extra flavor; don’t add too many, or their flavor will be too dominant.
• Bay leaves – They add flavor to the sauce. Make sure to remove them before blending the sauce.
• Sugar – Optional; helps balance out the acidity. Adjust the amount to taste.

Recipe Tips

• Oxtail is a very tasty meat with lots of bone and connective tissue. It’s not quick to cook, so take your time. When done correctly, it is super tender and flavorful.
• For the best results, avoid buying overly large oxtails (larger than 3.5 lbs). Larger oxtails come from older animals, resulting in tougher meat.
• The longer you cook the vegetables before adding any liquid, the more flavorful the sauce will be.
• Some recipes coat the oxtail pieces in flour to keep the meat’s juices inside and help thicken the sauce. However, I don’t think it’s necessary. Not using flour also keeps the dish gluten-free.
• For the best flavor make rabo de toro the day before. Simply blend the vegetables right before eating, then heat the oxtail and the sauce together.
• To save time, you can make the recipe in the Instant Pot. Check the notes section in the recipe card below for instructions!

How to Make Rabo de Toro – Step by Step Instructions

First, season the oxtail chunks with some salt and freshly cracked pepper, then set them aside.

Next, prepare the vegetables: Peel and finely dice the onions.

Then wash and finely dice the carrots. Peel the outer layer of the leek, discard the roots and green top, then chop finely. Peel the garlic cloves and cut them in half.

Next, heat a bit of olive oil in the pot over medium-high heat. Once it is hot, sear the oxtail until browned. Then remove the meat from the pot and set it aside.

In the same pot, add some more olive oil if needed. Then add the onions, carrots, garlic cloves, and leek.

Cook over medium-low heat until the vegetables are soft, browned, and fragrant. Stir regularly.

Now add the seared oxtail back into the pot, then add the red wine, tomato puree, cloves and bay leaves. Mix well and cook, covered, over low heat for 4 hours.

Now remove the oxtail pieces and the bay leaves.

Using an immersion blender, blend the vegetables until you achieve a smooth sauce. Taste and, if needed, add a bit of sugar to balance out the acidity.

Also, season with salt and black pepper to taste.

Finally, add the meat back to the pot. You can serve the oxtail stew with fried potatoes (and maybe some bread) to scoop up all the delicious bits and sauce. Enjoy!