Rabo de toro or Spanish oxtail cooked in red wine & sherry until it is almost falling off the bone, I blend the sauce to create a thick gravy.
I have provided instructions to cook this recipe on the hob/stovetop, in the oven and even in a slow cooker, so you can take your choice.
Spanish Braised Oxtail in Red Wine and Sherry
Like many cooks, I have a thing for what are often thought of as tougher and gnarlier pieces of meat. Treat them well and cook them slowly, and you will be rewarded with a ridiculous amount of flavour.
The two pieces of beef that stand out for me are the ox cheek that I use in this beef cheek ragu and oxtail.
Oxtail has appeared here before in the form of my very British oxtail soup and also in a wonderful Indian-inspired oxtail curry.
But this oxtail recipe hails from Spain and is called rabo de toro, and it is magic. Its traditional home is Cordoba in Andalusia; it is a relatively simple dish of oxtail cooked in red wine and sherry.
Whilst it takes a long time to cook, the only work you have is browning the oxtail.
After that, you get to sit back and drink in that aroma; it's up to you whether you blend the sauce at the end.
Frequently Asked Questions
What sort of red wine should I use?
The obvious suggestion would be a nice Spanish Crianza Rioja, but Cabernet Sauvignon would work well too.
I actually used a Grenache called Sangre De Toro (blood of the bull) as it's a tipple I'm fond of at the moment.
Do I have to use sherry?
No, you can omit the sherry and split the total volume 50/50 between beef stock and more red wine.
Which is the best cooking method?
Given a choice, I would usually opt to throw rabo de toro in the oven on low because I find it simple and easy.
Naturally, the slow cooker is by far the cheapest way to cook this, but I find that the sauce is a little "light" when the dish is finished.
Do I have to blend the sauce?
No, it is delicious left chunky and "rustic", but I love a rich and slightly thickened gravy. But that is a personal thing, but be sure to try and fish out the bay leaves and juniper berries.
Can I make this in advance?
Yes, this is fine sat in the fridge for 2-3 days.
Serving Suggestions
I have served my rabo de toro here with some Parmentier potatoes that I cooked in the air fryer. They come out a little more blonde than they do when they are cooked in the oven.
In many informal restaurants in Spain, this oxtail recipe is often served with French fries. I'd typically cook frozen French fries in an air fryer, it's not the same as frying, but it works perfectly well.
Sticking with the potato theme, you could serve this with anything from straw potatoes to fried new potatoes. If I were to go all in on potatoes and treat myself, I would make some fondant potatoes because they are absolutely wonderful!
Mash makes another wonderful side dish; mashed potatoes are a solid choice, but celeriac mash would be better.
Finally, if you want some greens, then consider some roasted tenderstem broccoli or garlic green beans.
Equipment Used
I only recommend brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- OPTIONAL: Oven or slow cooker. If you are using a slow cooker, this recipe is designed for a 3-3.5 litre slow cooker.
- 24cm or 10" Dutch oven or heavy-based saucepan with a lid.
- Frying pan if you are using a slow cooker.
- Kitchen tongs.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, measuring jug or measuring cups and spoons.
- Blender or stick blender (OPTIONAL).
Rabo De Toro Recipe or Spanish Oxtail
Ingredients
- 800g-1kg Oxtail
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Flour
- 2 tablespoon Olive Oil
- 1 Medium Onion 150g
- 1 Medium-Large Carrot 150g
- 1 Large Celery Stick 75g
- 6 Garlic Cloves
- 1 Medium Tomato 125g
- 18 Juniper Berries
- 2 Bay Leaves
- 375 ml Red Wine ½ Bottle
- 125 ml Dry Sherry ½ Cup
- 250 ml Beef Stock 1 Cup
Instructions
- Peel the onions and cut them into a 2cm (¾) dice.
- Cut the celery and carrot into a 2cm (¾") long pieces.
- Peel the garlic cloves and bash them with the side of a knife.
- Cut the tomato into a 2cm (¾") dice.
- Season the oxtail with salt and pepper, then dredge it with flour, tapping off any excess..
- Heat a 24cm dutch oven over a medium-high heat and when it is hot add the oil. If you are cooking this in a slow cooker, you can use a 28cm or 11" skillet or frying pan. Sear the beef on all sides, then remove and set aside. You should do this in two batches.
- Add the onions, celery and carrot to the pan you cooked the oxtail in and cook for 10 minutes, it should soften and begin to colour.
- Throw in the garlic and tomato and cook for another 2 minutes.
- Crush the juniper berries with the side of a knife and add them to the pot with the bay leaf.
To Cook on a Hob/Stovetop:
- Return the oxtail to the pan and pour over the red wine, sherry and beef stock.Add a lid and cook for 3-4 hours over a very low heat. The meat is cooked when it is almost falling away from the bone.
To Cook in the oven:
- Return the oxtail to the pan and pour over the red wine, sherry and beef stock.
- Add a lid, transfer to the oven, and cook for 3-4 hours at 150° or 300°F. The meat is cooked when it is almost falling away from the bone.
To Cook in a slow cooker:
- Transfer the vegetables to the base of the slow cooker and add the oxtail.
- Pour over the red wine, sherry and beef stock and add a lid, cook on low for 6-7 hours or on high for 3-4 hours. The meat is cooked when it is almost falling away from the bone.
To Finish the Dish:
- Carefully remove the meat and set it aside. You can also get rid of the bay leaves now.Blend the sauce in either a blender or with a stick blender (optional), then return it to the cooking pan.
- Return the oxtail and gently heat through for a final 10-15 minutes.
