Spanish Oxtail Stew
A hearty Spanish classic, Rabo de Toro is a slow-cooked oxtail stew with rich flavors of sherry, tomato, and smoked paprika. With fall-off-the-bone meat and a velvety sauce, this comforting dish is packed with protein, fiber-rich veggies, and wholesome fats — making it a flavorful and nourishing choice for family meals or weekend gatherings.
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.
