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Rabo de Toro

Rabo de Toro, a majestic dish deeply rooted in Spain's rich culinary heritage, stands as a testament to the country's love for robust and intricately flavored meals. My journey to discovering this opulent dish was sparked by an adventurous trip through Spain, where I was captivated by its vibrant culture and exceptional cuisine. The star of Rabo de Toro is oxtail, which is slow-cooked until sumptuously tender in a savory sauce made from beef stock and tomatoes, enriched with a mélange of spices that lend it a complex, deeply satisfying taste. This exquisite stew melds the richness of the beef with the acidity of tomatoes, creating a dish that is hearty, yet surprisingly refined. Intrigued by the flavors and the technique required to achieve such a culinary masterpiece, I delved into the process of recreating Rabo de Toro at home. Through persistence and a deep appreciation for its components—oxtail, beef stock, and tomatoes—I triumphed in bringing this dish to life. With great enthusiasm, I now aim to share this recipe, inviting others to explore the depth of Spanish cuisine and experience the warmth and joy that Rabo de Toro offers, encapsulating not just a meal, but a journey through the essence of Spanish gastronomic culture.
Print Recipe
Prep Time 1 hour
Cook Time 3 hours 25 minutes
Total Time 4 hours 25 minutes
Course Main Course
Cuisine Spanish
Servings 4
Calories 3241 kcal

Equipment

  • 1 pan

Ingredients
  

  • Flour to coat the meat
  • Olive oil
  • Salt
  • Pepper
  • 3-4 pounds of Rabo de toro
  • 4 cloves
  • 4 cloves of garlic
  • 2 cups of beef stock
  • 1 leek diced
  • 2-3 ripe tomatoes
  • 1 teaspoon ground ginger
  • 1 large sweet onion
  • 1 red pepper
  • 3 cups of red wine
  • 2 bay leaves
  • 3 carrots

Instructions
 

  • Using salt and pepper, flavor the bull tail.
  • Put a drizzle of olive oil in a big, heavy pan over medium-low heat.
  • Generously flour the Rabo de toro and sear each slice in the heated oil for approximately 30 seconds on each side, or until well brown.
  • Allow the parts to rest after removing the bull tail.
  • Sauté the leek, onions, ginger, garlic powder, and tomato in the pan's oil for approximately 10 minutes.
  • Sauté for 1 minute with the carrots, bay leaves, ginger, and garlic.
  • Return the bull tail to the pan and add the wine and water.
  • After 3 hours of cooking, check to see whether the Rabo de toro is coming away from the bone.
  • If the beef is very hard, it may need a further hour or so.
Keyword beef stock, Rabo de toro, sweet onion