Rabo de Toro
Rabo de Toro is a traditional Spanish oxtail stew, rich in flavors and cooked slowly to melt the meat off the bone, resulting in a hearty and nourishing dish. This high-protein meal is perfect for a cozy dinner, served with crusty bread to soak up the luscious sauce.

240 minutes
Difficulty: Medium
Spanish
600 kcal
Ingredients
- Oxtail - 800 grams
- Olive oil - 2 tablespoons
- Onion - 1 medium, diced
- Carrot - 1 medium, diced
- Celery - 1 stalk, diced
- Garlic - 4 cloves, minced
- Red wine - 250 ml
- Beef broth - 500 ml
- Tomato puree - 2 tablespoons
- Bay leaves - 2
- Thyme - 1 teaspoon
- Salt - 1 teaspoon
- Black pepper - 1/2 teaspoon
- Paprika - 1 teaspoon
- Parsley - 2 tablespoons, chopped
Steps
- Heat the olive oil in a large heavy pot over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Increase the heat to high and add the oxtail pieces, browning them on all sides for about 10 minutes.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 5-7 minutes.
- Stir in the beef broth, tomato puree, bay leaves, thyme, salt, black pepper, and paprika. Bring to a simmer.
- Cover the pot and reduce the heat to low. Let it cook gently for 3 hours, or until the meat is tender and falling off the bone.
- Remove the oxtail from the pot and set aside. Strain the sauce to remove the vegetables and bay leaves, then return the sauce to the pot.
- Skim off any excess fat from the sauce. Add the oxtail back into the pot and simmer for another 15 minutes to warm through.
- Serve hot, garnished with chopped parsley.
Nutrition
- Calories: 600
- Protein: 50 g
- Carbs: 18 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 900 mg
- Cholesterol: 150 mg
- Total Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Water: 0.5 L
Health Benefits
- High in protein, supporting muscle growth and repair.
- Rich in collagen, promoting healthy skin, joints, and connective tissue.
Tags
SpanishHigh ProteinDinner