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Oxtail Stew (Rabo de Toro)
Created by: Howcan Team
Ingredients
- 3 lbs oxtail, cut into pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season the oxtail pieces with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the oxtail pieces and brown on all sides, about 8-10 minutes. Remove from the pot and set aside.
- In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Return the oxtail pieces to the pot and add the beef broth, bay leaves, dried thyme, and paprika. Bring to a simmer.
- Cover and cook over low heat for 2.5-3 hours, or until the oxtail is tender.
- Skim off any fat that rises to the surface of the stew.
- Taste and adjust seasoning with salt and pepper.
- Serve the oxtail stew hot, garnished with chopped fresh parsley.
- Enjoy with crusty bread or over mashed potatoes.
Oxtail stew, also known as Rabo de Toro, has a rich history dating back to the Spanish countryside. This hearty dish originated as a way to make use of the oxtail, a tough and bony cut of meat. Slow-cooked with aromatic herbs, vegetables, and red wine, the oxtail becomes tender and flavorful, creating a comforting and satisfying stew. In Spain, particularly in the regions of Andalusia and Madrid, this dish is a beloved traditional specialty. Chefs like Ferran Adrià and José Andrés have popularized modern interpretations of Rabo de Toro, while restaurants such as Casa Salvador in Madrid are renowned for serving exceptional versions of this classic dish. The key to a perfect oxtail stew lies in the slow cooking process, allowing the flavors to meld and the meat to become tender. For a unique twist, some chefs add a touch of bitter chocolate to enhance the richness of the stew. Whether enjoyed in a rustic tavern or a fine dining establishment, oxtail stew continues to be a cherished and timeless culinary delight.
210 min
6
450 calories
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