Spanish Bull Tail Stew (Rabo de Toro Recipe)

26 de September de 2023

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Revealed: Sep 25, 2023 by Lauren Aloise · This put up might comprise affiliate hyperlinks ·

One of the scrumptious cold-weather dishes in Spain is bull tail stew, or rabo de toro. This Spanish recipe is a traditional dish served in eating places all through the nation. My mother-in-law’s conventional recipe will present you find out how to replicate this mouthwatering dish at dwelling!

If you happen to love comforting soups and stews, be certain that to strive these recipes for Spanish beef stew and Catalan beef stew.

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Introduction

Braised bull tail, oxtail stew, rabo de toro, braised oxtail…this well-known Spanish dish goes by many names. I first tried this dish in Cordoba, the place rabo de toro is without doubt one of the metropolis’s most well-known dishes. The melt-in-your-mouth meat was lined with thick brown gravy, and subsequent to it was a golden heap of french fries. I used to be hooked on this comforting stew with the primary chunk!

Later, I discovered my mother-in-law, Antonia, has an incredible recipe for this stew. Her rabo de toro recipe modifications barely every time, relying on the wine she may need open, and typically she’ll add pearl onions to the dish as properly (an incredible thought!). However I’ve determined to share her traditional model, which has saved me heat on many events.

dish of rabo de toro with a salad and fork.

What Is Rabo de Toro?

Spanish bull tail stew (discovered on most menus as rabo de toro estofado) is certainly one of Spain’s most common stews.

Though this stew dates again to Roman instances, it’s truly an Andalusian creation, allegedly impressed in Córdoba. Historically made after the bullfights, the dish unfold all through the remainder of Spain, and is very beloved in Madrid, the place bullfights are nonetheless widespread at this time.

Many bars surrounding the Plaza de Toros (the bullring) in Madrid serve braised bull tail, though they’re not ready to make use of the tail of the simply killed bull. Every restaurant has its personal particular recipe for Spanish bull tail stew, some utilizing pink wine, others choosing Andalusian sherry, or perhaps a little bit of brandy.

The bull tail must be braised (cooked slowly over low warmth) as a result of this can be very bony, fatty, and difficult. However as soon as it cooks lengthy sufficient, it turns into so tender that it practically dissolves in your mouth (much like my Spanish beef stew recipe).

Components

bowls of ingredients for rabo de toro on a white marble countertop.

Curious what that you must make rabo de toro? Let’s discuss a very powerful components on this Spanish bull tail stew.

Bull Tail/Oxtail: No matter whether or not the tail comes from a bull, cow, or ox, this minimize of meat is ideal for stewing. Letting it simmer for a very long time will flip this powerful minimize of meat tender and scrumptious!
Flour: Dusting the oxtail with flour will assist construct a thick and scrumptious sauce, however you’ll be able to omit if you happen to desire with out an impact on taste.
Wine: Be sure to use first rate pink wine — nothing fancy, nevertheless it must be drinkable. It offers plenty of taste to the stew!
Spices: Ginger just isn’t a standard ingredient, however I find it irresistible! Be happy to omit if you happen to desire. And if you happen to like much more of a spiced taste, add extra cloves.
Additions: My mother-in-law Antonia typically provides mushrooms or pearl onions to this dish after puréeing the sauce.

See recipe card for full data on components and portions.

Substitutions

Wine: Antonia typically substitutes a number of the pink wine for sherry or brandy.
Oxtail: Oxtail can simply be substituted for osso bucco, beef shanks, beef brief ribs on the bone, veal neck, and veal shank.

Methods to Make

If you happen to’d prefer to see the total components and directions, scroll to the underside of the put up for the printable recipe card.

seasoning the oxtails with salt and pepper and coating in flour.

Season the uncooked oxtail with loads of salt and pepper.
Flippantly mud each bit with flour.

searing the oxtails in a frying pan and letting them rest.

Sear the oxtail on all sides in a heavy skillet crammed with a few tablespoons of olive oil.
As soon as browned, take away the oxtail and let it relaxation on a plate.

Sauté the leek, onion, garlic, pink pepper, and tomato for about 10 minutes.
Add the carrot, bay leaves, ginger, and cloves and cook dinner for an additional 1 minute, stirring consistently.

adding the oxtails and covering with the wine and stock.

Add the oxtail again to the pot.
Cowl with the pink wine and inventory, including a bit extra inventory if mandatory.

simmering the stew and puréeing the sauce with an immersion blender.

Carry every part to a boil, after which decrease the warmth and simmer lined for 3-4 hours. You will know it is completed when the sauce has diminished, and the oxtail is tremendous tender. It must be falling off the bone!
Take the oxtail, bay leaves, and cloves out of the pot and purée the sauce.

garnishing the rabo de toro with parsley and eating the tender beef.

Add the oxtail again to the puréed sauce and warmth via. Ideally, get pleasure from this the subsequent day as soon as the flavors have had an opportunity to develop much more.
If you’re able to serve the stew, get pleasure from it with potatoes or rice.

Recipe FAQs

What animal is oxtail?

Oxtail presently comes from a cow (it’s cow’s tail). Up to now, it was the tail of an ox however at this time we use the time period oxtail to imply cow’s tail.

Is oxtail a delicacy?

Right now rabo de toro (oxtail) is taken into account a delicacy in Spain. It was once an affordable minimize of meat, however these days could be fairly costly. It’s served at many wonderful eating eating places, but additionally at conventional taverns.

How a lot oxtail ought to I purchase per particular person?

The rule is often about 1lb. (half a kilo) of oxtail per serving. Do not forget that a lot of the oxtail is bone and fats, so that you want a bit greater than with different cuts of meat.

Are oxtails powerful?

Oxtail is a really powerful minimize of meat, which is why it’s best for stewing. When stewed for a lot of hours the powerful tissues break down and the meat turns into tender and scrumptious.

Serve

Rabo de toro is historically served with do-it-yourself french fries at most informal eating places. You will additionally discover it served over scrumptious mashed potatoes (like my Manchego mashed potatoes). It will be good served with rice, too.

As a result of that is such a wealthy dish, I’d suggest pairing a crisp salad or inexperienced vegetable with it on the facet. In Spain, we do not often serve something as a facet (other than the potatoes!), however I all the time make a easy salad, sautéed spinach, or roasted asparagus.

Lastly — the wine! This can be a wealthy, hearty dish, so it is good paired with a really full-bodied wine. You could possibly serve a Spanish Rioja or Ribera del Duero, or perhaps a Toro or extra fashionable Andalusian pink wine.

Knowledgeable Suggestions

Time is your buddy. It’d want greater than three hours if the meat is hard. It must be tender and falling off the bone when completed, so maintain going if unsure!
You may use a strain cooker if you happen to desire; simply regulate the time.
I like to recommend puréeing the sauce if you happen to can. It provides you with a stunning thick gravy that’s good with this dish.
Like several nice stew, it should style higher the day after you make it. If in case you have time, wait till the subsequent day to have it, or at the least make sufficient to get pleasure from leftovers.

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