🍖 Rabo de Toro
Rabo de toro is a Spanish oxtail stew braised for hours in red wine with onion, carrot, garlic and bay leaf until the meat slides off the bone. The sauce reduces to a deep, glossy gravy rich with gelatine. It is served hot, usually with potatoes, and is a staple of Andalusian taverns.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1.5 kg oxtail, in pieces
- 300 ml red wine
- 2 onions, chopped
- 2 carrots, chopped
- 4 garlic cloves
- 2 bay leaves
- 2 tbsp olive oil
- Salt, pepper, water
Method
- Season the oxtail and brown it well in the oil; set aside.
- Soften onion, carrot and garlic in the same pot for 10 minutes.
- Return the meat, pour in the wine and let it bubble for 5 minutes.
- Add bay leaves and water to just cover; simmer covered for 3–3.5 hours.
- Remove the meat, blend or strain the sauce, reduce if thin, and pour back over.
How to make it lighter
- Chill the stew and lift off the solidified fat before reheating.
- Serve with vegetables instead of fried potatoes.
- Brown the oxtail with only 1 tbsp oil — 1 tbsp oil ≈ 120 kcal.
History
The dish is strongly associated with Córdoba and Andalusia, where it was traditionally made with the tails of bulls from the bullring. Today it is usually made with ordinary oxtail.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Rabo de Toro and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →