Rabo de Toro (or Spanish Oxtail Stew), a traditional Andalucian dish, is pure comfort on a plate. Thick, flavor-packed sauce with fall-of-the-bone meat — experience a piece of South Spain in every serving!
Seville, Cordoba, and Malaga. These are just some of the cities in the region of Andalucia where you will undoubtedly find the best rabo de toro.
Why? Because of the bullrings. Let’s backtrack a bit. 🙂
First, what exactly is rabo de toro?
It’s a Spanish stew traditionally made with bull tail — and initially served after every bullfight.
However, oxtail is commonly used nowadays instead of a bull tail, even in these southern cities.
It doesn’t mean it’s less delicious, though. Nope.
You still get the same complex Spanish flavors of the sherry and smoked paprika mixed with crushed tomatoes in every meaty bite — absolutely mouthwatering!
Jump to:
Why this Spanish oxtail stew is a keeper!
- Deep, rich flavor. Slow-cooked oxtail becomes incredibly tender and flavorful. The combination of sherry, vegetables, tomato, and spices brings everything to a more robust and heartier flavor.
- Comfort food at its best. It’s a traditional dish that never goes out of style because it warms you to the bone — rich, savory, and soulful.
- Perfect for slow cooking. Oxtail requires time, making it ideal for pressure cookers, Dutch ovens, or slow cookers. Low and slow cooking breaks down connective tissue, resulting in a melt-in-your-mouth deliciousness.
Ingredients
(See the recipe card below for measurements.)
- Oxtail – chopped in chunks; you can use different sizes of oxtail as long as they’ve been rinsed and patted dry before seasoning.
- Sherry – dry sherry wine like Palo Cortado is excellent for making this oxtail stew.
- Olive oil – extra virgin olive oil, if possible.
- Onion – finely chopped.
- Carrot – chopped into small cubes.
- Celery – finely chopped.
- Tomato paste – just use your favorite brand.
- Crushed tomatoes – canned crushed tomatoes are excellent for this classic Spanish stew.
- Stock – I typically use beef stock, but chicken stock is absolutely fine as well.
- Spices & seasoning – salt, ground black pepper, sweet and hot smoked paprika
How to make rabo de toro
Start by blotting the pieces of oxtail with kitchen paper, then season them generously with salt and pepper.
Use a deep pot (or Dutch oven) to heat the olive oil over medium-high heat.
Add the seasoned pieces of oxtail — you may need to do this in batches to avoid overcrowding the pan.
Brown them on all sides, then set them aside.
Using the same pan, sauté the chopped onions.
Once the onions are slightly softer, add the carrots and celery.
Cook for four to five minutes, stirring frequently.
Add the tomato paste, sweet and hot smoked paprika.
Cook for at least two minutes.
Place the pieces of browned oxtail back into the pot.
Add the sherry.
Mix and let at least half of the sherry evaporate. It typically takes six to seven minutes.
The remaining liquid should be noticeably thicker — the start of the sauce for your Spanish oxtail stew.
Add the crushed tomatoes and stock.
Bring to a boil, then lower heat and simmer for two and a half hours or until the meat becomes tender. Taste and adjust seasoning during this time.
Transfer your Spanish oxtail stew into plates and serve!
Helpful tips
- Make sure you pat the chunks of oxtail with kitchen paper or roll them with kitchen paper before seasoning. It helps in browning them if they are not wet.
- Feel free to remove some of the oil from browning the meat. I typically take out about two tablespoons of oil before adding the onions.
- Do not add all the stock right away. Instead, start with two cups first, and then add more if you think it’s needed.
The idea is that when you start simmering, you have just enough liquid to cover the chunks of oxtail in the pan.
Serving suggestions
Enjoy it like the locals, so serve it the traditional way with:
- Bread
- French fries
- Wine
To complete the whole Spanish theme, serve it with the following classic Spanish dishes from the blog:
These crispy potatoes with spicy sauce are an ideal contrast to the deep, slow-cooked flavors of Spanish oxtail stew; an excellent way to tease your taste buds.
End your meal on a light and sweet note with magdalenas — fluffy, citrus-scented Spanish muffins that perfectly balance the richness of rabo de toro.
So how about it? Try this Spanish oxtail stew recipe this weekend!
You can also choose from these tapas while waiting — sit down and relax while you wait.
More Spanish recipes
Spanish Chorizo and Potato Stew
Locally known as ‘patatas a la Riojana,’ this rustic stew originates from Spain’s La Rioja region, where humble ingredients like potatoes and chorizo reflect the area’s agricultural heritage and bold flavors.
Deeply tied to local traditions and wine country making, it’s a dish that celebrates the simplicity of northern Spanish cuisine.
Berenjenas rellenas reflect Spain’s regional diversity, especially in Andalucia, where eggplants are staple ingredients.
With Moorish influences and local variations in fillings (from minced meat to rice) — this dish showcases the blend of cultures and seasonal produce at the heart of Spanish home cooking.
This chicken stew with chorizo captures the essence of Spanish home cooking: bold, rustic, and intensely flavorful.
Combining tender chicken with smoky chorizo, paprika, sherry, and tomatoes, this dish reflects the country’s love for slow-cooked meals that bring family and tradition to the table.
GET MORE IDEAS FROM THIS LIST OF DINNER DISHES FROM AROUND THE WORLD.
📖 Recipe
Spanish Oxtail Stew (Rabo de Toro Recipe)
Equipment
Ingredients
- 3 pounds oxtail (1.5 kilos)
- 4 to 5 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium to large carrot, diced
- 1 stalk celery, finelly chopped
- 2 tablespoons tomato paste
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon hot smoked paprika
- 3/4 cup sherry
- 1 & 1/2 cups chopped tomatoes
- 2 to 2 & 1/2 cups stock
- salt and pepper, to season
Instructions
- Season the oxtail chunks with salt and pepper.
- Place a deep pot (or Dutch oven) over medium-high heat, then add and heat the olive oil.
- Once the oil is ready, start frying the meat.(Note: Do this in batches to not overcrowd the pan.)
- Brown them on all sides, then remove them from the pan and set them aside.
- Using the same pan, sauté the chopped onions.
- Once the onions are slightly softer, add the carrots and celery.
- Cook for 4 to 5 minutes, stirring frequently.
- Add the tomato paste, sweet and hot smoked paprika; then cook for at least 2 minutes.
- Add the pieces of browned oxtail back into the pot.
- Pour the sherry.
- Mix and let at least half of the sherry evaporate. (Note: It generally takes six to seven minutes.)
- The remaining liquid should be noticeably thicker at this point.
- Add the crushed tomatoes and stock.
- Bring to a boil, then lower heat and simmer for 2.5 hours or until the meat becomes tender — taste and adjust seasoning as desired.
- Transfer your rabo de toro into plates and serve!
Notes
- Cook’s Tip: Add just enough stock to cover the meat — start with no more than two cups, then add more as you see fit.
- Refer to the post for more tips and suggestions.
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