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
- freshly ground black pepper
- olive oil
- Season oxtails with salt and freshly ground black pepper.
- Place flour in a large plate then roll oxtails into the flour until lightly covered.
- In a large heavy pot, heat olive oil in high heat then brown oxtails on all side, remove from pot then set it aside.
- Using the same pan, add olive oil then sauté leeks, onions, and garlic in low heat. Cook for 2 minutes.
- Add carrots then continue to cook for a minute.
- Add tomatoes, bay leaf and red pepper flakes then cook until tomatoes are soft.
- 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.
- Season with salt and freshly ground black pepper then serve.