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A serving of rabo de toro, showing how its traditionally served in Malaga, with French fries.
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Spanish Oxtail Stew (Rabo de Toro Recipe)

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!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Spanish
Servings: 5
Calories: 840kcal
Author: Neriz

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.

Nutrition

Calories: 840kcal | Carbohydrates: 10g | Protein: 85g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 25g | Cholesterol: 299mg | Sodium: 1171mg | Potassium: 325mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2874IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 12mg