Rabo de toro is a traditional Spanish dish made with braised oxtail. The dish is often served with potatoes and vegetables, and sometimes with a white wine or sherry sauce. Rabo de toro is a hearty and flavorful dish that is perfect for a winter meal.
Ingredients
- 1 kg oxtail, trimmed
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 cup red wine
- 1 cup beef broth
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
Method
- Preheat oven to 300 degrees F (150 degrees C).
- In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add the oxtail and cook until browned on all sides. Remove the oxtail from the pot and set aside.
- Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened. Stir in the flour and cook for 1 minute. Add the red wine and beef broth and bring to a simmer. Add the oxtail back to the pot, along with the bay leaf, thyme, salt, and black pepper. Cover the pot and bake in the oven for 3 hours, or until the oxtail is very tender.
- Remove the pot from the oven and stir in the parsley and rosemary. Serve with potatoes and vegetables.
Potential changes & improvements
There are many potential changes and improvements that can be made to this dish. For example, you could add additional vegetables such as potatoes, turnips, or parsnips. You could also add a few tablespoons of tomato paste to the dish for additional flavor. If you want a richer dish, you could add a few tablespoons of heavy cream or sour cream to the sauce. Finally, if you want a bit more of a kick, you could add a pinch of cayenne pepper to the dish.
What other food it works well with
Rabo de toro goes well with a variety of other foods. Potatoes and vegetables are a classic accompaniment, but you could also serve it over rice or pasta. Rabo de toro also goes well with a green salad or a simple side of bread.
Common Mistakes
One common mistake when making rabo de toro is to overcook the oxtail. The oxtail should be cooked until it is tender, but not falling apart. Another mistake is to not brown the oxtail before braising. Browning the oxtail helps to give the dish a deeper flavor.
Nutritional Information
Rabo de toro is a hearty and filling dish. One serving of rabo de toro (without any accompaniments) contains approximately:
- Calories: 730
- Fat: 45 g
- Saturated Fat: 17 g
- Cholesterol: 290 mg
- Sodium: 1060 mg
- Carbohydrates: 15 g
- Fiber: 2 g
- Sugar: 4 g
- Protein: 61 g
Rabo de toro contains the following allergens:
- Oxtail
- Beef
- Onion
- Garlic
- Carrots
- Celery
- Flour
- Red wine
- Beef broth
- Parsley
- Rosemary