Rabo de Toro (Córdoba Braised Oxtail Stew)
Local name: Rabo de toro
In short: Oxtail braised until falling off the bone in red wine, tomato and vegetables, the rich Córdoba stew traditionally served with fried potatoes. It takes about 4 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 4 h
- Total
- 4 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Rabo de toro means bull's tail, but today it is made with ordinary oxtail from the butcher. It is a classic of Andalusian taverns, especially in Córdoba. The tail is browned, then braised for hours with onions, carrots, red wine and tomato until the meat slides off the bone and the sauce turns glossy and dark. It is even better the next day.
Instructions
- Heat the oven to 160°C (325°F). Pat the oxtail dry and season with the salt and pepper. Heat 3 tbsp of the oil in a large heavy casserole over medium-high heat and brown the oxtail in batches, 4 to 5 minutes per batch, until deeply browned. Set aside.
- Lower the heat, add the remaining oil, onions, carrots and pepper. Cook for 12 minutes until soft and golden. Stir in the garlic and tomato paste for 2 minutes, then add the tomatoes and cook 5 minutes.
- Pour in the wine, scrape up the browned bits and simmer 5 minutes, until reduced by about half.
- Return the oxtail to the pot. Add the stock, bay, thyme and paprika. The liquid should come nearly to the top of the meat. Bring to a boil.
- Cover and braise in the oven for 3 to 3 1/2 hours, turning the pieces once, until the meat is falling from the bone.
- Lift out the oxtail and skim the fat from the sauce. If the sauce is thin, simmer it uncovered for 10 to 15 minutes until glossy.
- Return the meat to the sauce and rest 10 minutes. Serve with potatoes and plenty of sauce.
Tips
- Chill the stew overnight and lift off the solid fat from the surface before reheating. The sauce is cleaner and the flavor deeper.
- For a thicker sauce, blend a ladleful of the cooked carrots, onions and liquid until smooth and stir it back in.
Questions and answers
Can I make rabo de toro in a slow cooker?
Yes. Brown the oxtail and build the sauce on the stove, then cook everything in a slow cooker on low for 8 to 9 hours until the meat falls from the bone.
Where do I buy oxtail?
Ask at a butcher counter or international grocery. Ask for pieces from the thick end of the tail, cut about 5 cm (2 in) thick, which have more meat.
What do you serve with rabo de toro?
Fried potatoes are traditional. Mashed potatoes, rice or crusty bread also work well to catch the sauce, with a simple green salad on the side.
How long does it take to make Rabo de Toro (Córdoba Braised Oxtail Stew)?
About 4 h 30 min in total: 30 min of preparation and 4 h of cooking.
How many calories are in Rabo de Toro (Córdoba Braised Oxtail Stew)?
About 460 kcal per serving, with 34 g of protein, 10 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 10 g |
| Fat | 31 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
