Teresa's Recipes
Rabo de Toro
Rabo de Toro, or oxtail stew, is a traditional Spanish dish that hails from the Andalusian region, where it was historically a favorite among bullfighters. This hearty stew is slow-cooked to perfection, resulting in tender meat that falls off the bone, enveloped in a rich, aromatic sauce infused with red wine and fragrant herbs. Served with crusty bread, it's a dish that warms the heart and exemplifies the rustic charm of Spanish cuisine.
Ingredients
- 2-3 pounds, cut into sections Oxtail
- to taste Salt
- to taste Black pepper
- 2 teaspoons, dried or 4 sprigs, fresh Thyme
- 2 Bay leaves
- 4 cups Beef stock
- 1 cup Red wine
- 2, peeled and chopped Carrots
- 4 cloves, minced Garlic
- 2, chopped Onions
- 3 tablespoons Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Calories: 450
- Fat: 25g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
- Add the oxtail pieces in batches, browning them on all sides. Remove the browned oxtail and set aside on a plate.
- In the same pot, add the chopped onions, minced garlic, and chopped carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Return the browned oxtail to the pot and pour in the red wine. Increase the heat to high and bring to a boil, allowing the wine to reduce by half, about 10 minutes.
- Add the beef stock, bay leaves, thyme, salt, and pepper to the pot. Bring to a gentle simmer, then cover and reduce the heat to low.
- Simmer for 3-4 hours, or until the oxtail is tender and the meat easily pulls away from the bone.
- Once cooked, remove the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve the Rabo de Toro hot, garnished with fresh thyme if desired, and accompanied by crusty bread to soak up the delicious sauce.
Tips
- For a deeper flavor, consider adding a tablespoon of tomato paste when sautéing the vegetables.
- Serve with a side of creamy mashed potatoes or polenta for a comforting meal.
- This dish can be made a day ahead; the flavors deepen as it sits, and it reheats beautifully.