One of the most memorable dishes I’ve had the pleasure of trying is Rabo de Toro, or bull tail stew, during a visit to Córdoba, Spain. From the first bite, I was hooked.
The tender, melt-in-your-mouth meat, slow-cooked for hours, was smothered in a rich, wine infused wine and tomato sauce with a hint of sherry, and the golden heap of French fries next to it soaked up every bit of that flavorful sauce. I can still remember the warmth and comfort this dish brought.
Though it’s a popular winter dish, Rabo de Toro always transports me to the warm streets of southern Spain, specifically the cities of Seville, Córdoba, and Mijas, where I’ve had some of the best versions of this stew. Go through our Spain Travels and What to Eat in Spain posts for more about Spanish cuisine.
The deep, rich flavors of oxtail, combined with a mix of aromatic veggies, tomatoes, red wine, sherry and seasonings, create a sauce that is both luxurious and hearty. Traditionally served with crispy potatoes, it’s a dish that embodies everything comforting and satisfying about Spanish cuisine.
Ever since our trip to Spain, I’ve been itching to cook this iconic and classic Spanish Oxtail Stew for GypsyPlate. It’s easily one of my all-time favorite dishes from Spain. I had eaten Jamaican Brown Stew Oxtail before, so I was curious to see how the Spanish prepare it. After that first bite in Córdoba, I knew I had to try it at every restaurant in Andalusia that served it. And believe me, after having it at least three times, it was amazing every single time!
I remember that I got so hooked on Rabo de Toro that I made it a mission to find the most authentic version while we were in Spain. In Mijas, a beautiful village in Andalusia, I visited a popular little restaurant where the chef, after hearing how much I loved the dish, shared his family’s recipe with me! He told me it had been passed down through generations, and they still make it the traditional way. I’m excited to bring that authentic recipe to GypsyPlate!
What is Rabo de Toro?
Rabo de Toro, or Spanish Oxtail Stew, has deep roots in Andalusian cuisine, particularly in Córdoba, where it originated. In this dish, “rabo” translates to tail, and “toro” means bull, giving it the literal name “bull’s tail.”
This dish dates back to Roman times, but its modern version became popular in the 16th century, particularly after bullfights. Traditionally, the stew was made using the tails of bulls killed during the fights. It was a way to honor the animal and use every part of it.
As the dish spread across Spain, it became a staple of comfort food, prized for its rich, hearty flavors. Slow-cooked, Rabo de Toro transforms the tough meat into something incredibly tender. Over the years, it has remained a symbol of Spain’s rustic culinary heritage, served in taverns and fine dining restaurants alike, especially in Andalusia. Even though it started as a humble dish, Rabo de Toro has been embraced by upscale restaurants, where chefs have refined it while still keeping its traditional roots intact.
What is Oxtail/Bull Tail
Bull tail and oxtail both refer to the tail of cattle, but there’s a slight difference. Obviously, bull tail (which is the translation of Rabo de Toro) refers specifically to the tail of a bull. Nowadays, most recipes for Rabo de Toro use oxtail, which is the tail of either male or female cattle (not necessarily oxen).
Oxtail is highly prized for its rich flavor and unique texture, which makes it perfect for slow-cooked dishes like stews. It requires long cooking to become tender. Because only a small amount comes from each animal, if you look around in grocery store, it’s more expensive compared to other cuts of meat.
The meat on the tail is tough and full of connective tissue, which makes it ideal for slow-cooking. When braised for several hours, the collagen in the meat breaks down, turning it tender and giving the stew a rich, velvety texture. The bones in the tail also contribute to the depth of flavor, making the sauce thick and flavorful. Though it’s a tough cut, when cooked properly, oxtail or bull tail becomes incredibly soft and melt-in-your-mouth delicious, perfect for hearty stews like Rabo de Toro.
Ingredients Needed
- Oxtail – Let’s make this cut more popular! Not many people know about oxtail, but it’s an incredibly delicious. When slow-cooked, it becomes so tender and flavorful, turning into melt-in-your-mouth goodness. Move over chuck roast, you are no match to good old oxtail!!
- Salt and pepper – I season the oxtail with these before browning and use them to adjust the final flavor.
- Flour – I dust the oxtail lightly with flour before searing, and it helps thicken the sauce as it cooks.
- Olive oil – For searing the oxtail and sautéing the veggies.
- Onion, leek, bell peppers (red and green), and carrots – These aromatic veggies form the base of the stew, adding a good final flavor combo.
- Garlic – You know by now that I’m a big fan of garlic.
- Tomatoes – I like using fresh tomatoes like the locals.
- Sweet Spanish paprika – This adds a smoky sweetness that’s key to getting that authentic Spanish flavor. DO NOT use regular paprika. Hungarian paprika is closest alternative. Skip it if you don’t have sweet paprika.
- Thyme – My only other herb for this stew.
- Red wine – I always go for a nice Spanish red wine to add depth and body to the sauce. But you can use any good red wine.
- Sherry – A touch of sherry adds a slight sweetness and complexity, balancing out the richness of the stew.
- Bay leaves – They go great in any beef stew.
- Parsley – I like to garnish the finished dish with freshly chopped parsley.
Authentic Rabo de Toro Recipe
Here’s how I make Rabo de Toro at home.
First, I preheat the oven to 350°F. I season the oxtails generously with salt and pepper, then lightly dust the pieces with flour, making sure to shake off the excess.
Next, I heat some olive oil in a large Dutch oven over medium-high heat. Once it’s hot, I sear the oxtail on all sides until they’re nicely browned, then I take them out and set them aside.
In the same pot, using the leftover oil, I sauté the onion, leek, bell peppers, and carrots until they’re softened and lightly caramelized. This takes about 7-8 minutes. Then I add in the garlic and cook for another minute until it’s fragrant.
After that, I toss in the diced tomatoes, season the mix with a little more salt and pepper, and let it cook for 5-6 minutes until the tomatoes start to break down. Then, I stir in sweet Spanish paprika and thyme, which add so much flavor to the stew.
Now, it’s time for the liquids. I pour in red wine and sherry, along with a couple of bay leaves.
Then, I mix everything well and place the seared oxtail back into the pot, making sure they’re almost submerged in the liquid. If needed, I add a splash of water to get everything covered.
I bring the pot to a simmer, cover it with a lid, and pop it into the oven for about 3 ½ to 4 hours. I know it’s ready when the meat is falling off the bone. If the oxtail is a bit tough, I let it cook a little longer until it’s perfectly tender.
Once the oxtail is cooked through, I take the meat and bay leaves out and blend the sauce until it’s smooth and velvety. An immersion blender works great for this, but a regular blender does the job too. After blending, I taste the sauce and adjust the seasoning with salt and pepper if needed.
Finally, I heat the blended sauce back up, return the oxtails to the pot to warm everything through, and serve it up. I love garnishing it with some freshly chopped parsley.
Serving Suggestions
When I serve Rabo de Toro, I like to keep it traditional. In Spain, they often pair it with crispy fried potatoes or French fries, which soak up all that rich sauce beautifully.
I also love serving it with some warm, crusty bread, perfect for mopping up every last bit of that delicious sauce.
If you are making it as part of a big tapas party, consider serving my Albondigas, Gambas al Ajillo, Espinacas con Garbanzos and Pan con Jamón.
Alpana’s Tips
- Sear the oxtail well: Don’t skip this step! Getting a nice brown sear on the oxtail locks in flavor and helps build a rich base for the sauce.
- Take your time: This dish is all about slow cooking. Let the oxtail braise for as long as it needs to get super tender, don’t rush it.
- Use good wine and sherry: Since these liquids make up a big part of the sauce, I always choose a nice quality red wine and sherry. It really makes a difference in the flavor.
- Blend the sauce: Blending the sauce until it’s smooth makes it luxuriously rich and velvety. If you don’t have an immersion blender, a regular one works just as well. Just let it cool a bit first so it’s easier to handle.
- Taste and adjust: After blending the sauce, I always taste it and add more salt or pepper if needed. It’s the little adjustments that make it perfect.
Oxtail is popular in so many cuisines around the world. In the Caribbean, it’s used in rich, flavorful stews, while in Asia, it’s a key ingredient in hearty broths. In Arabic and Middle Eastern cooking, oxtail is often slow-braised, creating tender, flavorful dishes. It’s a prized cut of meat in these regions, loved for its deep, rich flavor and melt-in-your-mouth texture.
I think it’s time more people discovered just how amazing oxtail can be. Sharing dishes like this can definitely help make oxtail more popular with everyone. So here it is, my first attempt to cook something with Oxtail… Rabo de Toro!!
More amazing beef stews:
German Goulash
Beef Caldereta
Short Rib Birria
Beef Tagine
Carbonnade Flamande
Sancocho
Maafe
Rabo de Toro (Gourmet Spanish Oxtail Stew)
This Rabo de Toro is my take on the famous Andalusian oxtail stew. It's so hearty and comforting.
Ingredients
- 4-4.5 pounds rabo de toro (oxtail or bull tail)
- salt to taste
- pepper to taste
- 2 Tbsp flour, to dust the oxtail
- 2.5 Tbsp olive oil
- 1 large onion, diced
- 1 leek, sliced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 small carrots, diced
- 7-8 garlic cloves, finely chopped
- 2 large tomatoes, diced
- 2 tsp sweet Spanish paprika
- 1 tsp thyme
- 3 cups dry red wine
- 1 cup sherry
- 2 bay leaves
- parsley, chopped for garnish
Instructions
- Pre heat the oven to 350°F. Season the oxtails generously with salt and pepper, then lightly dust the meat with flour, shaking off the excess.
- Heat olive oil in a large dutch oven over medium high heat. Sear oxtails in the hot oil until nicely browned all over and then plate them out.
- In the same pot, sauté the onion, leek, bell peppers and carrots using the leftover oil until the vegetables are softened and lightly caramelized, about 7-8 minutes. Add in garlic and sauté for a minute.
- Add in diced tomatoes and mix well. Season with salt and pepper. Add in Spanish sweet paprika and thyme and cook for 5-6 minutes, until tomatoes start to soften.
- Add in red wine and sherry along with bay leaves and mix well. Place the seared rabo de toro back into the sauce, making sure they get almost submerged in the liquid. Add a splash of water if needed. Bring it to simmer.
- Cover the dutch oven with a lid and bake in preheated oven for 3.5 hours. It's done when the meat is falling away from the bone. It may need 4 hours or longer if the meat is very tough. (You can also cook this on stove top for the same amount of time on medium-low heat).
- Once the meat is tender, remove oxtails and bay leaves from the sauce and purée the sauce in a blender. (If you have an immersion blender, it's great here). This step creates a smooth, thick and velvety sauce. Taste and season for salt and pepper.
- Heat this blended sauce along with oxtails back in the sauce to warm everything up again, then and serve immediately garnished with chopped parsley with fried potatoes/French fries for an authentic Spanish gourmet meal. Warm crusty bread is great too.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 797Total Fat 41gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 20gCholesterol 236mgSodium 415mgCarbohydrates 15gFiber 2gSugar 5gProtein 71g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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