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Rabo de Toro

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Spanish


Rabo de Toro or Spanish Oxtail Stew is a Spanish dish that is traditionally made after the bullfights, made with bull’s tail where it is slowly simmered in tomatoes and red wine with spices and aromatics until fork tender.


  • 2 kgs oxtails
  • 2 large carrots, sliced
  • 1 pc leeks, chopped
  • 4 pcs tomatoes, roughly chopped
  • 1 cup all-purpose flour
  • 2 cups beef stock
  • 3 cups red wine (Shiraz, Cabernet Sauvignon, or any big heavy reds)
  • 2 pcs bay leaves
  • 1 tbsp red pepper flakes
  • 6 cloves garlic, minced
  • 2 white onions, roughly chopped
  • salt
  • freshly ground black pepper
  • olive oil


  1. Season oxtails with salt and freshly ground black pepper.
  2. Place flour in a large plate then roll oxtails into the flour until lightly covered.
  3. In a large heavy pot, heat olive oil in high heat then brown oxtails on all side, remove from pot then set it aside.
  4. Using the same pan, add olive oil then sauté leeks, onions, and garlic in low heat. Cook for 2 minutes.
  5. Add carrots then continue to cook for a minute.
  6. Add tomatoes, bay leaf and red pepper flakes then cook until tomatoes are soft.
  7. Place the ox tails back into the pot, pour red wine and beef stock, bring it to a boil then simmer in low heat for three hours or until meat is fork tender, check liquid levels occasionally and add a bit of water if it dries out.
  8. Season with salt and freshly ground black pepper then serve.