Spanish Rabo de Toro Recipe
Rabo de Toro is a Spanish dish featuring stewed oxtail, slow-cooked for several hours in a mixture of red wine and tomato stock.Originally, Rabo de Toro was made with the tails of fighting bulls—male cows that had been defeated in a bullfight. Today, however, it is more commonly prepared with oxtail, which comes from both male and female domesticated cattle raised for meat and milk.
Ingredients
- Oxtails – 3 to 4 lbs
- Carrots, sliced – 3
- Sweet onion, diced – 1 large
- Red pepper, diced - 1
- Leek, diced - 1
- Ripe tomatoes, diced - 3
- Garlic cloves, minced - 4
- Beef stock – 2 cups
- Red table wine – 3 cups
- Bay leafes - 2
- Clove spice - 4
- Ground ginger – 1 tsp
- Salt and Pepper
- Flour to coat the meat
- Olive oil
Instructions
- Season the oxtail with salt and pepper.
- In a large heavy pan or cast iron heat a splash of olive oil on medium high heat
- Lightly dust the oxtails with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side.
- Remove the oxtails and let the pieces rest.
- In the same oil and pan, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes.
- Add the carrots, bay leafs, ginger, and cloves and saute 1 minute.
- Add the oxtails back to the pan and cover with the wine and stock.
- Bring to a boil, then cover and reduce to a slow simmer.
- Cook the rabo de toro for 3 hours and then check to see if it is falling away from thebone. It may need another hour or so if the meat is very tough.
Nutrition
Calories: 3755kcalCarbohydrates: 48gProtein: 383gFat: 201gSaturated Fat: 78gCholesterol: 1278mgSodium: 1130mgFiber: 5gSugar: 10g
Tried this recipe?Let us know how it was!