📝 About This Recipe
Transport your kitchen to the heart of Andalusia with this luxurious Rabo de Toro, a traditional Spanish oxtail stew that transforms a humble cut into a melt-in-your-mouth masterpiece. By utilizing the Instant Pot, we achieve a deep, complex reduction of red wine, aromatics, and collagen-rich beef in a fraction of the traditional simmering time. The result is a silky, bone-clinging sauce and tender meat that tastes like it spent all day on a wood-fired hearth.
🥗 Ingredients
The Meat
- 3.5 pounds Oxtail (cut into 2-inch segments, trimmed of excess outer fat)
- 2 teaspoons Kosher Salt (more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup All-purpose Flour (for dredging)
- 3 tablespoons Extra Virgin Olive Oil (Spanish oil preferred)
The Aromatics & Base
- 1 large Yellow Onion (finely diced)
- 2 large Carrots (peeled and sliced into rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 Red Bell Pepper (seeded and diced)
- 6 cloves Garlic (smashed and minced)
The Braising Liquid & Spices
- 2 cups Dry Red Wine (Tempranillo or Rioja is best)
- 1.5 cups Beef Bone Broth (low sodium)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 2 pieces Bay Leaves (dried)
- 2 pieces Whole Cloves (optional, for authentic depth)
👨🍳 Instructions
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1
Season the oxtail segments generously with salt and pepper. Dredge each piece in flour, shaking off any excess so only a thin coating remains.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'High'. Add the olive oil and wait until it is shimmering.
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3
Working in batches to avoid crowding, brown the oxtail pieces on all sides until a deep, golden-brown crust forms (about 3-4 minutes per side). Remove meat and set aside on a plate.
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4
In the remaining fat, add the onion, carrots, leek, and red pepper. Sauté for 5-6 minutes until the vegetables begin to soften and the onion turns translucent.
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5
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells toasted.
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6
Pour in the red wine. Use a wooden spoon to scrape the bottom of the pot vigorously to release all the 'fond' (browned bits)—this is where the flavor lives!
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7
Add the beef broth, smoked paprika, bay leaves, and cloves. Stir to combine.
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8
Return the browned oxtail and any accumulated juices back into the pot, ensuring the meat is mostly submerged in the liquid.
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9
Secure the lid and set the valve to 'Sealing'. Cancel the Sauté function and select 'Pressure Cook' (or Manual) on High for 45 minutes.
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10
Once the timer beeps, allow the pressure to release naturally for 15 minutes before manually releasing any remaining steam.
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11
Carefully remove the oxtail pieces to a serving platter. Discard the bay leaves and cloves.
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12
Optional: For a silky restaurant-style finish, use an immersion blender to blend the sauce and vegetables until smooth, or simply simmer the sauce on 'Sauté' for 5-10 minutes to thicken it further.
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13
Taste the sauce and adjust salt and pepper if needed. Pour the rich gravy over the oxtails and serve immediately.
💡 Chef's Tips
Don't skip the dredging step; the flour on the meat helps thicken the sauce naturally during pressure cooking. If the sauce feels too greasy, use a fat separator or chill the stew overnight to easily lift off the solidified fat cap. For the best flavor, make this a day in advance; the spices and gelatinous textures develop beautifully after a night in the fridge. Always use a wine you would actually drink—a cheap, sour wine will result in a sour sauce. If your oxtail pieces are exceptionally large, add 5-10 minutes to the pressure cooking time.
🍽️ Serving Suggestions
Serve over a bed of creamy mashed potatoes or buttery polenta to soak up the rich sauce. Pair with a side of crispy 'Patatas Fritas' (thick-cut fries) for a truly traditional Spanish presentation. A crusty baguette is essential for cleaning every drop of gravy off the plate. Balance the richness with a glass of bold Spanish Rioja or Ribera del Duero red wine. Garnish with fresh flat-leaf parsley and a sprinkle of lemon zest to brighten the deep flavors.