Home Up Contents Search

Rabo de Toro


Rabo de Toro- Beef Oxtail Stew

Rabo de Toro, is one of the Spanish traditional dish.

Some variations in Spanish cooking, have chocolate ingredient and this often give a lovely, spicy flavor touch to meat dishes.


4 lbs. Beef oxtail, cut into 2 inches pieces
1/2 cup Vegetable oil for frying
3 large Onions, finely chopped
4 cloves Garlic, minced
4 whole Carrots in thick slices
1 big Green pepper, chopped
6 pieces Bay leaves
some Coarse salt to taste
1 1/2 tbsp. Unsweetened chocolate powder
225 grams Red wine
225 grams Water


In medium heat of large casserole pot, coated the bottom with olive oil.

Start cooking and browning oxtail pieces for at least 15 minutes turning occasionally so it will not burn.

Then add and sauté onion, garlic, carrots, green pepper, bay leaves, salt and pour the red wine and water, boiled and reduce heat

Skimming the foam off, then cover and simmer 3 hours or longer.

Remove meat to warm platter, discard bay leaves.

Skim fat from broth, in a electric blender puree the broth until smooth and thickened.

Pour into saucepan and stir in the chocolate powder then heat through.

Pour over oxtail pieces and serve immediately with plain white rice.

Serve 8 people


Simple tips:

If you prefer for additional sauce, just add more red wine or beef broth.

This recipe is very nice to serve with red wine from Catalonia called Torres Sangre de Toro.



Home ] Up ]

Send mail to electricchef@excite.com with questions or comments about this web site.
Copyright © 2000 - 2003 The Electric Chef
Last modified: May 26, 2003