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Rabo De Toro (Oxtail Stew from Spain)

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“An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.”
4hrs 20mins

Ingredients Nutrition


  1. Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
  2. Brown the onion and garlic in the remaining oil until golden.
  3. Return the oxtails to the pan.
  4. Add vegetables, herbs and spices and stir to combine.
  5. Add the sherry and only enough stock to cover the meat.
  6. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
  7. If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

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