Braised Oxtail Rabo De Toro Recipe

I love this recipe because it transforms simple ingredients into a rich, melt-in-your-mouth dish that’s perfect for cozy nights in. The slow-cooked oxtail, infused with red wine and aromatic herbs, creates a comforting flavor experience that’s like a warm hug in a bowl.

I adore making filling meals, and my Rabo de Toro—Braised Ox Tail—is no exception. With 3 pounds of oxtail, seared in olive oil and combined with caramelized onion, carrot, and celery, this dish is packed with flavor.

The oxtail is braised in red wine and rich beef stock (see below), and because the oxtail has so much collagen and sinew, it braises for 3 hours at a low simmer. Once the meat is off the bone and the sauce is thickened, serve it with a side of something that can soak up the delicious juices—like polenta or bread.

Ingredients

Tail of the ox: Collagen-rich, gives broth deep flavor and body.

Oil of Olive: Heart-healthy fat boosts taste and helps with browning.

Onion: Adds sweetness and depth; it is rich in antioxidants.

Natural sweetness and color; source of beta-carotene: Carrots.

Celery: Contributes to the dish not only with a savory flavor but also with aromatic depth.

Garlic: This aromatic culinary staple does much more than just deliver a powerful flavor punch.

It serves as a potent immune system supporter, working to bolster the body’s defenses against a slew of nasty pathogens.

Red Wine: Contributes acidity and complexity, aids in tenderizing meat.

Beef Stock: Intensifies umami and deepens the richness of the dish.

Tomatoes that have been crushed offer acidity and sweetness.

They are a very rich source of lycopene.

Bay leaves: the multifaceted flavor and aroma of this kitchen staple are hard to beat.

Whether you add one whole leaf to a pot of soup or simmer several in a pot of stock, the earthiness of bay properly complements and even amplifies the dish’s other flavors.

Thyme, when dried, can be described as warm and complex.

It adds an herby warmth and flavor that complements several savory dishes, especially those containing beans, tomatoes, or mushrooms.

Parsley: Revitalizes a plate, adds a hue, and is teeming with nutrients.

Ingredient Quantities

• 3 pounds oxtail, trimmed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef stock
• 1 can (14 ounces) crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Salt and black pepper the oxtail on all sides.

2. In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the oxtail pieces until they’re browned, about 3-4 minutes per side. Take them out and set them aside.

3. In the same pot, add the onions, carrots, celery, and a pinch of salt. Sauté until the softened vegetables become a stunning rainbow of color—5 minutes, and I would say 7 minutes tops.

4.

5. Add the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 2-3 minutes until it reduces slightly.

6. Replace the oxtail in the pot, using the following ingredients: beef stock, crushed tomatoes, bay leaves, dried thyme, and a pinch more of salt and pepper.

7. Simmer the mixture, covered, at a gentle simmer, for about 3-4 hours, or until the oxtails are tender and the meat is falling off the bone.

8. Now and then, stir and check the flavor, fine-tuning with salt and pepper as necessary.

9. When you finish, take out the oxtail pieces and bay leaves. If you like, you can get rid of extra fat that’s floating on the surface of the sauce.

10. The braised oxtail should be served hot, garnished with chopped fresh parsley.

Equipment Needed

1. Large, heavy-bottomed pot or Dutch oven
2. Tongs
3. Wooden spoon or spatula
4. Chef’s knife
5. Chopping board
6. Measuring spoons
7. Measuring cup
8. Ladle or spoon for skimming
9. Serving spoon or slotted spoon
10. Heat-resistant gloves or oven mitts

FAQ

• What is Rabo de Toro?A Spanish dish primarily composed of oxtail is Rabo de Toro. This cut of meat, not commonly used, needs to be cooked for several hours until tender. Oxtail is cheap (for now) and can be prepared in many ways. We chose Rabo de Toro, an Andalusian dish, because it seemed like the most logical way to “cook” oxtail in the manner of the Spanish and Portuguese.
• Can I substitute the red wine?Certainly! If you would rather not use wine, you can use an equal amount of beef stock or grape juice, but the flavor will be slightly different.
• How long should I braise the oxtail?Braised low and slow for 3 to 4 hours, the oxtail should be turned into tender meat that practically falls off the bone.
• Do I need to brown the oxtail first?I agree that the oxtail’s flavor and the depth of the dish are enhanced by browning the oxtail in olive oil prior to braising.
• Can I make this dish in a slow cooker?Certainly! First, the oxtail and vegetables should be browned thoroughly; after that, everything should be transferred to a slow cooker and left to cook on a low setting for 8 to 10 hours.
• How do I thicken the sauce?If you want your sauce to be thicker, you can take off the lid for the last 30 minutes of cooking. This allows the sauce to reduce and thicken naturally. If you are in a hurry and want to thicken the sauce immediately, use a slurry. A slurry is merely a mixture of cornstarch and water.
• What can I serve with Rabo de Toro?Mashed potatoes, rice, or crusty bread are great accompaniments for this dish, allowing you to mop up the rich sauce.

Substitutions and Variations

For oxtail: Use beef short ribs or beef shanks as a substitute.
For red wine: Substitute rich beef broth or grape juice for a non-alcoholic alternative.
To make beef stock: Use chicken stock or vegetable broth as a substitute.
To prepare crushed tomatoes: Employ tomato sauce or use whole peeled tomatoes that have been crushed by hand.
When substituting for olive oil, canola or any vegetable oil of your choice can be used.

Pro Tips

1. Marinade for Extra Flavor Before searing, consider marinating the oxtail overnight in the red wine and some chopped garlic. This will enhance the depth of flavor and tenderness of the meat.

2. Layered Browning for Depth When browning the oxtail, ensure not to overcrowd the pot. Brown in batches if necessary to achieve a well-seared crust, which will add richness to the dish.

3. Veggie Improvement For an added depth of flavor, caramelize the vegetables (onions, carrots, celery) by cooking them slowly over medium heat until golden before adding the garlic. This enhances the sweetness and complexity of the stew.

4. Wine Quality Use a red wine that you enjoy drinking, as the flavor of the wine will significantly impact the final taste of the dish. Avoid cooking wines, opting instead for a good merlot or cabernet sauvignon.

5. Finishing Touch for a Silky Sauce Towards the end of cooking, skim the surface fat and, if the sauce needs thickening, consider reducing it on a higher heat after removing the oxtail. Alternatively, a splash of balsamic vinegar can brighten and balance the flavors right before serving.