Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)

“From Penelope Casas' book "Tapas: The Little Dishes of Spain". One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party.”
4hrs 20mins

Ingredients Nutrition


  1. Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
  2. Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
  3. Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
  4. Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
  5. Cover and cook about 20 minutes longer over low heat.
  6. May be prepared ahead; reheat before serving.

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