Ultimate Spanish Oxtail Stew (Rabo de Toro): A Flavorful Culinary Journey

Brace yourself for an explosion of flavors as we dive into the world of Spanish cuisine. In this blog post, I’ll guide you through the art of preparing a soul-warming Spanish Oxtail Stew (Rabo de Toro). Prepare to be amazed by the harmonious blend of ingredients that will leave you craving for more.

Spanish Oxtail Stew
A glass of Spanish wine, the perfect beverage to enhance the flavors of Spanish Oxtail Stew
Spanish Oxtail Stew

Spanish Oxtail Stew (Rabo de Toro)

Brace yourself for an explosion of flavors as we dive into the world of Spanish cuisine. In this blog post, I'll guide you through the art of preparing a soul-warming Spanish Oxtail Stew (Rabo de Toro). Prepare to be amazed by the harmonious blend of ingredients that will leave you craving for more.
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Course Main Course
Cuisine Spain
Servings 4
Calories 320 kcal


  • 1 Dutch oven
  • 1 bowl
  • 1 pot
  • 1 blender


  • 3 tablespoons olive oil
  • 4 pounds ox or beef tails
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1⁄4 cup flour
  • 3 cups beef stock
  • 2 cups red wine
  • 3 carrots, sliced
  • 1 large sweet onion, diced
  • 1 red pepper, diced
  • 2 ripe tomatoes, diced
  • 4 cloves garlic, crushed and minced
  • 1 bay leaf


  • In a Dutch oven, heat the olive oil until it shimmers.
  • In a bowl, season the oxtails with salt and pepper and sprinkle them with flour. Toss to coat, and discard any excess flour.
  • Working in batches, sear the oxtails in the oil, removing them as they are well browned. Cover, and set aside.
  • In the pot, combine the carrots, onion, red pepper, tomatoes, and garlic.
  • Add the bay leaf, cloves, and ginger, and cook for 2 minutes.
  • Add the meat back to the pot, and pour in the beef stock and wine.
  • Bring the mixture to a boil, then lower the heat to simmer. Cover, and cook for about 3 hours.
  • When the meat is tender, remove the sauce to a blender and purée until smooth. Pour it back over the meat.
  • Serve with French fries, if desired, and enjoy!



Don't rush the cooking process – the longer the oxtail simmers, the more tender and flavorful it becomes. This dish rewards patience, so allow it to simmer on low heat until the meat effortlessly falls off the bone. Remember to share your slow-cooking experience and subscribe to my blog for regular culinary inspiration.
Keyword Oxtail

Alternative Method: Slow Cooker

Spanish Oxtail Stew
Cheers to a delightful meal!

If you prefer a hands-off approach or want to save time, the slow cooker is your perfect kitchen companion for preparing Spanish Oxtail Stew. This method allows you to achieve tender, flavorful meat and a rich sauce with minimal effort. Here’s how to do it:


  • 3 pounds oxtails
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, diced
  • 1 cup beef broth
  • 1 cup red wine
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped parsley for garnish


  1. Heat the olive oil in a skillet over medium-high heat. Season the oxtails with salt and pepper, then sear them on all sides until browned. Transfer the oxtails to the slow cooker.
  2. In the same skillet, sauté the onion, garlic, carrots, celery, and red bell pepper until they begin to soften, about 5 minutes. Add the mixture to the slow cooker.
  3. Pour the beef broth and red wine into the slow cooker. Add the bay leaves, paprika, dried thyme, and additional salt and pepper to taste. Stir everything together.
  4. Cover the slow cooker and cook on low heat for 8 to 10 hours or on high heat for 4 to 6 hours, until the oxtails are tender and the meat easily falls off the bone.
  5. Once cooked, remove the bay leaves and skim off any excess fat from the surface. Adjust the seasoning if needed.
  6. Serve the Spanish Oxtail Stew in bowls, garnished with chopped parsley. It pairs beautifully with crusty bread or fluffy mashed potatoes.

Note: The slow cooker method allows you to set it and forget it, allowing the flavors to develop over a longer period. Make sure to follow the manufacturer’s instructions for your specific slow cooker model to ensure the best results.

Cooking Tips

Spanish Oxtail Stew
Dive into a world of rich flavors and tender oxtail meat
  • To achieve the best results, sear the oxtails before adding them to the stew. This step locks in the juices and enhances the depth of flavor.
  • Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent the stew from sticking to the bottom.
  • Don’t skimp on the aromatics! The combination of onions, garlic, carrots, and celery adds a fragrant base to the stew.
  • For a richer and thicker stew, add a tablespoon of tomato paste during the cooking process. It intensifies the flavors and adds a touch of acidity.
  • Allow the stew to simmer on low heat for a longer duration, preferably 2 to 3 hours, to tenderize the oxtails and allow the flavors to develop.

Serving Suggestions

Spanish Oxtail Stew
A close-up of the aromatic ingredients used in Spanish Oxtail Stew, showcasing the vibrant colors and enticing flavors
  • Spanish Oxtail Stew is a hearty dish perfect for chilly evenings. Serve it as a comforting family dinner or as the centerpiece at a dinner party.
  • Pair the stew with crusty bread or fluffy mashed potatoes to soak up the flavorful sauce.
  • Garnish each serving with a sprinkle of freshly chopped parsley or cilantro for a burst of freshness.
  • For a complete meal, serve the stew alongside a simple green salad dressed with a tangy vinaigrette.
  • To elevate the dining experience, consider serving the stew in individual bowls and garnish each serving with a dollop of sour cream or a drizzle of extra-virgin olive oil.

FAQs about Spanish Oxtail Stew (Rabo de Toro)

Spanish Oxtail Stew
An elegant presentation for a comforting dish

Can I make Spanish Oxtail Stew in advance?

Absolutely! In fact, the flavors deepen when the stew is made ahead and reheated. Store the stew in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. Reheat gently on the stovetop or in a microwave, adding a splash of broth or water if needed.

What can I do with the leftovers?

Leftover Spanish Oxtail Stew is a gift that keeps on giving! Enjoy it the next day as is, or repurpose it into a delicious ragu to serve over pasta. Another option is to shred the meat and use it as a filling for tacos or empanadas.

Can I substitute oxtail with another cut of meat?

While oxtail contributes to the unique taste and gelatinous texture of the stew, you can use beef short ribs or beef chuck as alternatives. Adjust the cooking time accordingly, as these cuts may require more or less time to become tender.

How spicy is Spanish Oxtail Stew?

The stew is not traditionally spicy, but you can add a pinch of red pepper flakes or a diced chili pepper if you prefer a hint of heat. Adjust the spice level to your taste.

Can I use a slow cooker for this recipe?

Yes! You can adapt the recipe for a slow cooker. Follow the same steps of searing the oxtails and sautéing the vegetables, then transfer everything to the slow cooker. Cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours until the meat is tender.

Experience the richness of Spanish cuisine with our tantalizing recipe for Spanish Oxtail Stew. Learn essential cooking tips, explore creative serving suggestions, and find answers to common questions. Don’t miss the chance to share the recipe and subscribe to our blog for more culinary inspiration. Join our community of food enthusiasts!

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