Description
Enjoy a taste of Spain with this hearty and flavorful Rabo de Toro recipe, a traditional Spanish oxtail stew. Tender oxtail pieces simmered in a rich and savory sauce until they are fall-off-the-bone delicious. Perfect for a special dinner or to impress guests with a taste of authentic Spanish cuisine.
Ingredients
Scale
Oxtail:
- 2.5 lbs (1.2 kg) oxtail, cut into pieces
Vegetables:
- 1 large onion, finely chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 2 ripe tomatoes, peeled and chopped (or 1 cup crushed tomatoes)
Seasonings and Liquids:
- 1 cup red wine
- 2 cups beef broth
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tsp smoked paprika
- 3 tbsp olive oil
- Salt and black pepper to taste
Garnish:
- Fresh parsley for garnish (optional)
Instructions
- Season Oxtail: Season oxtail pieces with salt and pepper.
- Brown Oxtail: Brown oxtail in a large pot, then set aside.
- Sauté Vegetables: Sauté onion, carrot, bell pepper, and garlic until softened.
- Add Flavor: Stir in paprika, tomatoes, and wine. Simmer.
- Cook Oxtail: Return oxtail to pot with broth, bay leaf, and thyme. Simmer until tender.
- Adjust and Serve: Skim fat, adjust seasoning, and thicken sauce if needed. Serve hot, garnished with parsley.
Notes
- For a smoother sauce, blend the sauce before returning the meat.
- This dish tastes even better the next day as flavors develop.
- Serve with mashed potatoes, rice, or crusty bread.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 150 mg
