Rabo de Toro – Spanish Oxtail Stew

Name: Rabo de Toro – Spanish Oxtail Stew
Prep time: 15M
Total time: 255M
Yield: 4 Servings
Cuisine: Spain
Ingredients: 4 lbs. Oxtail; Sea Salt; 1 tbsp. Extra Virgin Olive Oil; 2 cups chopped yellow onion; 1 cup chopped carrot; 1 cup chopped celery, plus celery leaves, for garnish; 1 cup chopped red bell pepper; 1 tbsp. Minced Garlic; 3 tbsp. all-purpose flour; 1 bottle Spanish red wine; 1 packet Powdered Beef Flavored Bouillon; 1 can Tomato Sauce; 2 Bay Leaf; 1 bag GOYA® Straight Cut French Fried Potatoes, prepared

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This Spanish classic, known as Rabo de Toro – Spanish Oxtail Stew, is famous for its hearty flavor and tender texture that melts in the mouth. In our version, we sear the meat and then slow-cook it with red wine, garlic, vegetables, a touch of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, and GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a>, which enhances the delicious flavor and texture of this hearty stew. To serve, we accompany it with crispy fries, although you can also enjoy it with rice, salad, or whatever you prefer. It’s a dish that tempts palates with every bite. Enjoy!

Total Time

255m

Prep Time:15m

Cook Time:4h 0m

Yields:4 Servings

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Ingredients

4 lbs.

Oxtail

GOYA® Sea Salt, to taste

1 tbsp.

GOYA® Extra Virgin Olive Oil

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2 cups

chopped yellow onion

1 cup

chopped carrot

1 cup

chopped celery, plus celery leaves, for garnish

1 cup

chopped red bell pepper

1 tbsp.

GOYA® Minced Garlic

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3 tbsp.

all-purpose flour

1 bottle
(25.4 oz.)

Spanish red wine

1 packet

GOYA® Powdered Beef Flavored Bouillon, mixed with 1 cup hot water

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1 can
(8 oz.)

GOYA® Tomato Sauce

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GOYA® Bay Leaf

1 bag
(28 oz.)

GOYA® French Fries, prepared

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Directions

Kitchen View

Step 1

Preheat oven to 300°F. Pat oxtail dry with paper towels and season all over with salt. Heat oil in large heavy-bottom pot over medium heat. Working in batches, sear oxtail on both sides until golden-brown, about 6 to 8 minutes. Transfer to a plate and set aside.

Step 2

Add onions, carrots, celery and pepper to pot with oil. Reduce heat to medium and cook vegetables, stirring occasionally, until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until no lumps remain, about 1 minute.

Step 3

Stir in red wine, beef bouillon mixture, tomato sauce and bay leaves. Bring to boil, scraping up any brown bits from the bottom of the pan. Return seared oxtail to pot. Cover with lid and transfer to oven. Braise, until oxtail is very tender, about 3 hours and 30 minutes. Discard bay leaves and skim fat from top of cooking liquid. Strain sauce through a fine-mesh strainer to remove vegetables. (Alternatively, leave the vegetables in for a more rustic, simple version.)

Step 4

Remove oxtail and transfer to serving plates. Transfer pot with cooking liquid to the stove. Cook over medium-high heat, stirring occasionally, until sauce thickens, about 5 to 8 minutes. Spoon sauce over oxtail. Garnish oxtail with celery leaves and serve with fries.

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