Spanish Oxtail (bulls tail) Stew Recipe - Rabo de Toro
Spanish Oxtail stew Recipe, known as rabo de toro estofado or bulls tail stew) is one of Spain’s most typical dishes, rabo de toro is a delicious slow cooked meal worth trying, and perfect for the winter months. Serve with chips, mash or rice, or just some fresh crusty bread.
Ingredients - Serves 4
1.5kg oxtail
Flour to coat
1 large onion
3 carrots
1 red bell pepper
4 garlic cloves
4 tomatoes
1 leek
2 bay leaves
2 thyme sprigs
3 cups (700ml) red wine, use a good table wine such as Spanish Rioja or Tempranillo.
Salt and black ground pepper (to taste)
5 tablespoons extra virgin olive oil
Spanish Oxtail Stew Recipe
Method
When buying the meat, ask for it to be cut into pieces so, otherwise cut it into large cubes. Season the meat with salt, pepper and coat them in flour. ( Dusting the oxtail with flour will help build a thick and delicious sauce, but you can be omited if you prefer)
Heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. Once it is hot, add the oxtail pieces. Cook them until they get a golden colour all over. Remove and set aside.
In the same oil, you used to brown the meat, fry the vegetables. If the oil has traces of flour, then discard it and use a new oil. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic. Cook for 5 minutes then add the diced pepper and carrots. Cook for 10 minutes, stirring occasionally.
Add the chopped leek, bay leaves, and sprigs of thyme to the pan and fry the vegetables for another 10 minutes.
Peel the tomatoes and then add them to the sauce in small pieces. Season with salt and cook for 15 minutes.
Add the red wine and the meat, cook over medium-high heat, with the pot uncovered, for 10 minutes. Cover the pot and lower the stove fire. Let the stew cook for 3 hours over low heat, check to see if it is falling away from the bone. It may need another hour or so if the meat is very tough.
Once the meat is tender enough, remove the meat and then puree the sauce with a hand blender (not necessary but nice)
Place the meat back in the pot with the sauce already prepared until serving time. Serve the meat pouring the sauce on top.
This recipe is also perfect to use in a slow cooker.
Serve with chips, mash, rice or just fresh crusty bread.
Storage - Cool to room temperature and store it in the fridge for up to 5 days.
Freeze it for up to 15 days, but make sure to let it thaw overnight before consuming it.
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