📝 About This Recipe
Hailing from the historic bullfighting heartland of Córdoba, Rabo de Toro is a legendary Spanish stew that transforms humble oxtail into a luxurious, velvet-textured masterpiece. Slow-braised in a rich reduction of deep red wine and aromatic vegetables, the meat becomes so tender it falls effortlessly from the bone. This dish is the epitome of Spanish 'cocina de paciencia' (cooking with patience), offering a complex, collagen-rich sauce that is both rustic and incredibly sophisticated.
🥗 Ingredients
The Meat
- 2 kg Oxtail (cut into thick segments at the joints)
- 1/2 cup All-purpose flour (for dredging)
- 4 tablespoons Extra virgin olive oil (Spanish Picual or Arbequina preferred)
- to taste Kosher salt and black pepper (be generous with the seasoning)
The Sofrito and Aromatics
- 2 large Spanish onions (finely diced)
- 3 large Carrots (peeled and sliced into rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Red bell pepper (seeded and diced)
- 6 pieces Garlic cloves (smashed and peeled)
- 2 medium Ripe tomatoes (grated, discarding the skin)
The Braising Liquid
- 750 ml Dry Red Wine (use a full-bodied Spanish wine like Rioja or Toro)
- 500 ml Beef stock (high quality or homemade)
- 2 pieces Bay leaves
- 3 pieces Whole cloves
- 1 small piece Cinnamon stick (provides a subtle, authentic Moorish undertone)
- 6 pieces Black peppercorns (whole)
👨🍳 Instructions
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1
Pat the oxtail pieces thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
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2
Dredge each piece of oxtail in flour, shaking off any excess. This helps thicken the stew later and creates a beautiful crust.
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3
In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Brown the oxtail in batches to avoid crowding the pan. Sear until deeply caramelized and dark golden brown on all sides (about 8-10 minutes per batch). Remove meat and set aside.
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4
In the same pot, reduce heat to medium. Add the onions, carrots, leeks, and red pepper. Sauté for about 10-12 minutes, scraping the bottom of the pot to release the 'sabor' (browned bits) from the meat.
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5
Add the smashed garlic cloves and cook for another 2 minutes until fragrant. Stir in the grated tomato and cook for 5 minutes until the liquid has evaporated and the mixture thickens.
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6
Pour in the entire bottle of red wine. Increase the heat to high and bring to a boil, letting it reduce by about one-third to burn off the harsh alcohol taste.
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7
Return the oxtail pieces and any accumulated juices to the pot. Add the beef stock until the meat is almost completely submerged.
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8
Tuck in the bay leaves, cloves, cinnamon stick, and peppercorns. Bring to a gentle simmer.
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9
Cover with a tight-fitting lid and reduce heat to very low. Simmer gently for 3 to 3.5 hours. The meat is ready when it is incredibly tender and literally falling off the bone.
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10
Once cooked, carefully remove the oxtail pieces to a platter. Pick out and discard the bay leaves, cloves, and cinnamon stick.
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11
For a traditional silky sauce, blend the remaining vegetables and liquid using an immersion blender, or pass them through a food mill. If the sauce is too thin, simmer it uncovered for 10 minutes to reduce and intensify.
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12
Return the meat to the sauce and heat through gently. Taste and adjust seasoning with salt if necessary.
💡 Chef's Tips
Always brown the meat in batches; if you crowd the pan, the meat will steam rather than sear, losing that deep umami flavor. Using a high-quality Spanish red wine (like a Crianza) is essential—the wine is the soul of the sauce. If you have the time, make this a day in advance. The flavors develop significantly overnight, and it’s easier to skim off any excess fat once chilled. Don't skip the cinnamon and cloves; they provide the historical 'Andalus' aromatic profile that defines this dish. If the sauce is too thick, add a splash of beef stock; if too thin, a small knob of butter whisked in at the end adds a professional glossy finish.
🍽️ Serving Suggestions
Serve with thick-cut, homemade French fries (Patatas Fritas)—the traditional Spanish way to soak up the sauce. A side of creamy mashed potatoes or saffron-infused rice also works beautifully for a modern twist. Pair with a bold Spanish red wine, such as a Ribera del Duero or a Priorat, to stand up to the richness of the meat. Provide plenty of crusty rustic bread (Pan Cateto) to ensure not a single drop of the sauce goes to waste. A simple green salad with a sharp sherry vinaigrette provides a necessary acidic contrast to the heavy stew.