Rabo de toro (Spanish Oxtail Stew)
This Oxtail Stew is a hearty and delicious Spanish dish. Stewed with vegetables in red wine, the meat becomes extra tender - and tastes delicious with fried potatoes!
Servings 4
Ingredients
- 1 oxtail, cut into chunks through the joints (approximately 3.5 pounds)
- 3 tablespoons olive oil, divided
- 3 large white onions
- 3 large carrots
- 1 large leek
- 3 garlic cloves
- 2 cups tomato puree
- 1 cup dry red wine
- 4 cloves
- 2 bay leaves
- 1 tablespoon sugar, optional
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Instructions
- Season the oxtail chunks with a bit of salt and freshly cracked pepper. Set aside.
- Prepare the vegetables: Peel and finely dice the onions. Wash and finely dice the carrots. Peel the outer layer of the leek, discard the roots and green top, then chop finely. Peel the garlic cloves and cut them in half.
- Heat a bit of olive oil in the pot over medium-high heat. Once hot, sear the oxtail until browned. Remove and set aside.
- In the same pot, add some more olive oil if needed, and add the onions, carrots, garlic cloves, and leek. Cook over medium-low heat until the vegetables are soft, browned, and fragrant. Stir regularly.
- Add the seared oxtail back to the pot, then add the red wine, tomato puree, cloves and bay leaves. Mix well and cook, covered, over low heat for 4 hours.
- Remove the oxtail pieces and the bay leaves. Using an immersion blender, blend the vegetables until you achieve a smooth sauce. Taste and, if needed, add a bit of sugar to balance out the acidity. Also season with salt and black pepper to taste, then add the meat back to the pot.
- Serve the oxtail stew with fried potatoes (and optionally some bread) to scoop up all the delicious bits and sauce!
Notes
- Instant Pot Cooking Method:
- In the Instant Pot on sauté mode at medium heat, sear the oxtail until browned. Remove and set aside.
- Add a bit more olive oil to the pot, then add the vegetables. Cook on medium heat for 30 minutes until soft, golden, and fragrant.
- Add the browned oxtail pieces back to the pot. Also add the red wine, tomato puree, and spices. Mix well.
- Close the lid and cook on high pressure for 45 minutes. Do a 15-minute natural release, then a quick release until all the pressure is gone and the valve has gone down.
- Oxtail takes time to cook, so don't rush it. When done correctly, it is super tender and flavorful.
- For the best results, avoid buying overly large oxtails (larger than 3.5 lbs). Larger oxtails come from older animals, resulting in tougher meat. Ask your butcher to cut the chunks from the joints. This will not only prevent the bone from breaking into small bits but also ensure the connective tissue dissolves into the sauce.
- You can skip the leek if you prefer.
- The longer you cook the vegetables before adding any liquid, the more flavorful the sauce will be.
- For the best flavor make rabo de toro the day before. Simply blend the vegetables right before eating, then heat the oxtail and the sauce together.
Nutrition
Calories: 850kcal | Carbohydrates: 36g | Protein: 74g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Cholesterol: 249mg | Sodium: 1106mg | Potassium: 970mg | Fiber: 7g | Sugar: 18g | Vitamin A: 10069IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 12mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
