Entree: Spain – Basque Country – Rabo de Toro (Slow-braised oxtail stew in a rich red wine and vegetable sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) oxtail pieces, trimmed
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/4 cup (30 g) all-purpose flour for dusting
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 medium onions, approx. 12 oz (340 g) total, thinly sliced
- 2 medium carrots, approx. 8 oz (225 g) total, peeled and chopped
- 2 celery stalks, approx. 3 oz (85 g) total, chopped
- 4 cloves garlic, minced (approx. 12 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) dry red wine (Rioja or similar)
- 3 cups (720 ml) beef stock
- 1 cup (240 ml) canned crushed tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Optional: 1 cup (120 g) sliced button mushrooms if desired

Instructions

1. Season and brown: Pat oxtail pieces dry and season with 2 tsp salt and 1 tsp pepper. Lightly dust with flour, shaking off excess. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown oxtail pieces in batches until deeply caramelized on all sides, 6–8 minutes per batch. Transfer browned pieces to a plate.
2. Build the base: Reduce heat to medium. Add onions, carrots, and celery to the pot and cook until softened and beginning to brown, about 8–10 minutes. Add minced garlic and tomato paste; cook 1–2 minutes until fragrant and the tomato paste darkens.
3. Deglaze and combine: Pour in the red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by about one-third, 6–8 minutes. Return the browned oxtail to the pot. Add beef stock and crushed tomatoes so pieces are mostly submerged. Add bay leaves and thyme.
4. Braise low and slow: Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven or keep at a low simmer on the stovetop. Braise until oxtail is very tender and falling from the bone, 2.5–3 hours (longer if needed).
5. Finish the sauce: Remove oxtail pieces to a platter and keep warm. Skim excess fat from the surface of the braising liquid. Place the pot over medium-high heat and reduce the sauce until glossy and thick enough to coat a spoon, about 10–15 minutes. Stir in sherry vinegar and adjust seasoning with salt and pepper.
6. Serve: Return oxtail to the sauce to coat, sprinkle with chopped parsley, and serve hot with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.