This Spanish Oxtail Stew, known as Rabo de Toro, is a slow-cooked classic that delivers tender, fall-off-the-bone meat in a deeply rich, savory sauce.
Packed with high-quality protein and essential minerals, it’s a satisfying dish that’s naturally low in carbs and fiber-friendly thanks to its vegetable base.
Nutritious, hearty, and comforting, it’s a wonderful recipe for everyday cooking, family meals, or make-ahead dinners.
Spanish Oxtail Stew
Equipment
- 1 Chopping Board
- 1 Kitchen Knife
- 1 Set of Measuring Cups
- 1 set of measuring spoons
- 1 Dutch Oven (about 4.5 qt.)
Ingredients
- 3 pounds 1.5 kg oxtail
- 4 –5 tablespoons olive oil
- 1 medium onion finely chopped
- 1 medium to large carrot diced
- 1 celery stalk finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon sweet smoked paprika
- ½ teaspoon hot smoked paprika
- ¾ cup sherry
- 1 ½ cups chopped tomatoes
- 2 –2 ½ cups stock beef or vegetable
- Salt and black pepper to taste
Instructions
- Season and Prepare the Oxtail: Begin by patting the oxtail pieces dry with a paper towel — this helps achieve a better sear later. Generously season each piece with salt and freshly ground black pepper, making sure all sides are coated. Allow the meat to sit for about 10 minutes at room temperature, so the seasoning penetrates slightly and the meat loses its chill before cooking.
- Heat the Oil and Brown the Meat: Place a large, heavy-bottomed Dutch oven (or deep pot) on medium-high heat and pour in the olive oil. When the oil is shimmering but not smoking, carefully add a few oxtail pieces at a time. Do not overcrowd the pan — browning in batches ensures the meat caramelizes instead of steaming. Sear each side until it develops a deep golden-brown crust, about 2–3 minutes per side. Transfer the browned oxtail to a plate and repeat until all the pieces are done. This step locks in flavor and builds the stew’s rich base.
- Build the Aromatic Base: Using the same pot (with all those flavorful brown bits at the bottom), reduce the heat to medium. Add the chopped onion and stir to coat it with the oil and meat drippings. Cook for 3–4 minutes until it begins to soften and turn translucent. Next, add the diced carrot and celery, stirring frequently to prevent sticking. Continue cooking for another 4–5 minutes until the vegetables become fragrant and slightly caramelized. These aromatic vegetables will create a sweet-savory backbone for the stew.
- Enrich with Tomato and Paprika: Stir in the tomato paste, coating the vegetables thoroughly. Allow it to cook for about 2 minutes, stirring constantly — this removes any raw acidity and deepens the tomato flavor. Sprinkle in the sweet smoked paprika and hot smoked paprika, mixing well. Toasting the spices briefly in the oil wakes up their aroma and adds a subtle smoky heat that defines the flavor of Rabo de Toro.
- Deglaze with Sherry: Return the browned oxtail pieces to the pot, nestling them among the vegetables. Pour in the sherry, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Let the liquid bubble gently for 6–7 minutes, allowing the alcohol to evaporate and the sherry to reduce by half. At this stage, the sauce should look slightly thickened and glossy, infused with the essence of the fortified wine.
- Add Tomatoes and Stock: Stir in the chopped tomatoes, mixing them thoroughly with the meat and vegetables. Slowly pour in just enough stock to cover the oxtail pieces — start with 2 cups, then add more if needed during cooking. Increase the heat to bring the mixture to a boil. Once bubbling, immediately lower the heat to a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to let some steam escape.
- Slow Simmer to Perfection: Allow the stew to simmer over low heat for about 2.5 to 3 hours. Stir occasionally and check the liquid level — if the sauce reduces too much, add a splash of stock or water. Over time, the connective tissue in the oxtail will break down, releasing gelatin that thickens the sauce naturally. The meat should be so tender that it easily pulls away from the bone with a fork. Taste the sauce occasionally and adjust with salt or pepper as needed.
- Rest and Serve: Once the oxtail is fork-tender and the sauce is velvety, turn off the heat and let the stew rest for 10 minutes. This resting time allows the flavors to meld together even more. Serve the Rabo de Toro in deep bowls or on plates, making sure each portion gets plenty of rich sauce. It pairs beautifully with creamy mashed potatoes, crusty bread, or even a simple side of rice to soak up all the delicious juices.
Notes
- Always brown the oxtail in batches to avoid overcrowding and ensure a rich, caramelized flavor.
- Use a good-quality dry sherry for depth — it makes a noticeable difference.
- Start with just enough stock to cover the meat; add more only if the stew reduces too much.
- A Dutch oven or heavy-bottomed pot works best for slow braising.
- The stew tastes even better the next day after the flavors deepen overnight.
- Remove excess fat by refrigerating the stew and skimming off the solidified fat before reheating.
- Serve with sides that absorb sauce well, such as mashed potatoes, rice, or crusty bread.
- Adjust paprika levels to your spice preference; more hot paprika for extra heat, less for a milder stew.
- Pat the oxtail dry before browning for the best sear.
- Fresh herbs like parsley can be sprinkled at the end for brightness.
Chef’s Secrets for Perfect Results
Great Spanish Oxtail Stew is all about patience and layering flavors.
Always take the time to properly brown the meat before stewing; this step alone builds a deep, savory base that no shortcut can replace.
Deglazing with sherry is another key — scrape every caramelized bit from the bottom of the pan to add richness to the sauce.
Keep the simmer gentle and steady; a low heat ensures the oxtail becomes tender without the sauce reducing too quickly.
Lastly, don’t rush serving — letting the stew rest before plating makes the sauce thicker and flavors more cohesive.
Serving Suggestions and Pairing Ideas
This hearty stew deserves equally comforting accompaniments.
Traditional pairings include creamy mashed potatoes or plain white rice, both perfect for soaking up the luscious sauce.
Crusty artisan bread is another classic option, great for dipping into the rich broth.
For a Spanish touch, pair it with roasted potatoes or a side of sautéed peppers.
As for drinks, a bold red wine like Rioja or Tempranillo pairs beautifully, balancing the stew’s depth with fruity, earthy notes.
For a lighter meal, serve it with a crisp green salad to cut through the richness.
Storage Tips and Reheating Advice
Like many slow-cooked dishes, Rabo de Toro actually improves after resting.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The flavors deepen as the stew sits, making reheated servings even more delicious.
To reheat, place it in a pot over low heat, stirring occasionally until warmed through.
If the sauce has thickened too much, add a splash of stock or water to loosen it.
For longer storage, freeze in portion-sized containers for up to 3 months.
Always thaw overnight in the refrigerator before reheating gently on the stove.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Absolutely! In fact, the stew tastes even better the next day. You can prepare it fully, let it cool, and refrigerate overnight. When reheated, the flavors will be deeper, and the sauce even richer.
2. What can I use instead of sherry?
If sherry isn’t available, you can substitute with a good-quality red wine or even beef stock with a splash of balsamic vinegar. Each will give the stew a slightly different character, but all work beautifully.
3. How do I reduce the fat in the stew?
Oxtail is naturally fatty, but you can easily reduce excess fat. After cooking, refrigerate the stew for several hours or overnight. The fat will solidify on top, making it easy to remove before reheating.
4. Can I cook this in a slow cooker?
Yes, after browning the oxtail and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 4–5 hours until the meat is fall-off-the-bone tender.
5. What side dishes go best with it?
Mashed potatoes, rice, or rustic bread are traditional favorites, but you can also serve it with polenta, roasted root vegetables, or even a fresh salad to balance the richness.
