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Spanish Braised Oxtail in Rich Red Wine Sauce (Rabo de Toro)
Andalusian culinary legend: succulent oxtail segments slow-braised for 3 hours in full-bodied red wine with caramelized root vegetables and fresh thyme until fork-tender.
Prep
25 min
Cook
180 min
Total
205 min
Oven
160Ā°C (140Ā°C vent.)
Ingredients
servings
4
- Oxtail segments cut into rounds1200 g
- Full-bodied dry Spanish red wine500 ml
- Rich beef stock400 ml
- Large yellow onions, chopped2 pc
- Carrots cut into thick coins3 pc
- Garlic cloves, smashed4 clove
- Extra virgin olive oil3 tbsp
Preparation Steps
1
Season oxtail with salt and pepper, then deeply brown in hot oil in a Dutch oven for 12-15 minutes until caramelized. Transfer to a platter.
13 min timer
2
SautƩ onions, carrots, and garlic in the same pot for 10 minutes. Pour in red wine, bring to a boil, and scrape up caramelized brown fond.
10 min timer
3
Return oxtail, pour beef stock, cover with lid and braise in oven at 160Ā°C for 3 hours until meat melts off the bone. Strain and reduce sauce until glossy.
180 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
560
Protein
46g
Carbohydrates
12g
Fat
32g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
