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Rabo de Toro

Name: Rabo de Toro
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Oxtail', 'amount': '2-3 pounds, cut into sections'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Thyme', 'amount': '2 teaspoons, dried or 4 sprigs, fresh'}; {'ingredient': 'Bay leaves', 'amount': '2'}; {'ingredient': 'Beef stock', 'amount': '4 cups'}; {'ingredient': 'Red wine', 'amount': '1 cup'}; {'ingredient': 'Carrots', 'amount': '2, peeled and chopped'}; {'ingredient': 'Garlic', 'amount': '4 cloves, minced'}; {'ingredient': 'Onions', 'amount': '2, chopped'}; {'ingredient': 'Olive oil', 'amount': '3 tablespoons'}

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.

Servings: 6

Ingredients

Oxtail: 2-3 pounds, cut into sections
Salt: to taste
Black pepper: to taste
Thyme: 2 teaspoons, dried or 4 sprigs, fresh
Bay leaves: 2
Beef stock: 4 cups
Red wine: 1 cup
Carrots: 2, peeled and chopped
Garlic: 4 cloves, minced
Onions: 2, chopped
Olive oil: 3 tablespoons

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.

Dietary Information

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