The Stew is one of the most popular recipes to make during the winter, as it provides a large amount of energy and is an ideal dish to warm up the body.
However, a common disadvantage is that in all homes it is customary to eat the typical chicken or beef stew, and there comes a point where you get tired of always eating the same thing.
Fortunately, the Spanish Oxtail Stew is the answer if you are looking to expand your winter cookbook and give the classic stew a twist.
You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.
Continue reading this article where we will give you different tips on how to cook oxtails, how to store and serve the stew, and more about its history.
Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:
Background of the Dish
The Spanish cuisine is practically specialized in everything that has to do with stews and soups, and that is partly due to the cold winters that they experience in the South of Spain.
The Spanish oxtail stew recipe or rabo de toro recipe was prepared hundreds of years ago, as stewing was the only way to eat the generally tough meat of the oxtail.
Over the years, this recipe has gained popularity and stood out over other oxtail recipes.
By the 19th century, the Spanish oxtail stew became a staple recipe in Andalusian houses, in part thanks to the rise of the bullfighting world and those who represented it.
Pin for later!
Things You’ll Need for Spanish Oxtail Stew
To make this simple oxtail recipe, you only need oxtail meat and some vegetables, but there are dozens of replacements that you can make.
When it comes to the equipment, you will only need a large pot to make this Spanish stew.
Ingredients
- 1.5kg oxtail
- 1 large onion
- 3 carrots
- 1 red bell pepper
- 4 garlic cloves
- 4 tomatoes
- 1 leek
- 2 bay leaves
- 2 thyme sprigs
- 3 cups (700ml) red wine
- Salt and black ground pepper (to taste)
- 5 tablespoons extra virgin olive oil
- Flour to coat
How to Make Spanish Oxtail Stew – Step by Step Guide
- This easy oxtail recipe begins when you buy the meat since the best thing to do is to ask for it to be cut into pieces so you save a step. However, you can cut it into large cubes with a sharp knife yourself. Season the pieces of meat with salt, pepper and coat them in flour.
- Then heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. Once it’s hot, add the oxtail pieces. Cook them until they get a nice golden colour. Remove and set them aside.
- In that same oil you used for browning the meat, fry the vegetables. If the oil has flour lumps, then discard it and use a new oil. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic.
- Cook them for 5 minutes and add the diced pepper and carrots. Cook for 10 minutes, stirring occasionally.
- Add the chopped leek, bay leaves and sprigs of thyme to the pan and fry the vegetables for another 10 minutes. Peel the tomatoes and then add them to the sauce in small pieces. Season with salt and let the vegetables cook for 15 minutes.
- Add the red wine and the oxtail, cook over medium-high heat, with the pot uncovered, for 10 minutes. Cover the pot and lower the stove fire. Let the stew cook for 3 hours over low heat.
- After that, remove the pieces of meat and prepare the sauce with the cooked vegetables. You can pass it through a blender or the food mill if you want it to be lighter and without chunks of vegetables.
- Place the meat back in the pot with the sauce already prepared until serving time. Serve the Spanish oxtail stew, pouring the sauce on top.
Substitution of Ingredients
The Spanish oxtail stew is without a doubt the best oxtail recipe because you can make as many substitutions with the ingredients as you like, and the result will still be great.
Something that I like to do is to check different oxtail stew recipes and add all sorts of vegetables.
That is why this recipe has so many, but you can add more if you like. You can add cauliflower, eggplant, cucumber, squash, etc.
You can also check the Spanish oxtail soup, and take some ingredients from there.
For example, you can add 1 or 2 cups of beef broth, just like you would do with soup if you see that your stew is too thick.
I always recommend using oxtail meat for this recipe, since otherwise, it wouldn’t be an oxtail stew.
However, you can make a chicken stew, Spanish lamb stew, or pork stew if you don’t like the oxtail.
Or for a more high-protein and hearty stew, we recommend our Spanish lentils recipe, the delicious fabada asturiana stew, and the Spanish beef stew with potatoes.
Tips on Serving Spanish Oxtail Stew
This oxtail recipe is truly magical because you can serve it with a wide variety of side dishes, or just by itself, and it’ll still be a wonderful main dish.
For example, you can go for a more classic serving way and serve the Spanish oxtail stew with potatoes.
Whenever I want to impress my guests with the Andalusian Cuisine, I start with Spanish Migas Recipe, tortilla de patatas, or chicken croquettes for the entree plate.
One of my favorite salads is ensalada rusa and I make sure I serve it whenever I have guests.
But feel free to try the grilled octopus salad as well, since it’s easy to make a super flavourful.
And for the perfect dinner party, you can also prepare some Spanish desserts such as the famous Churros with hot chocolate, or the delicious Leche Frita.
How to Store Spanish Oxtail Stew
If you are making this southern oxtail recipe there are different ways to store it without damaging the flavor of the classic oxtail stew.
You can let it cool to room temperature and store it in the fridge for up to 5 days.
As well as another recipe for oxtails, you can freeze it for up to 15 days, but make sure to let it thaw overnight before consuming it.
Recipe Card: Spanish Oxtail Stew
Spanish Oxtail Stew Recipe
The Stew is one of the most popular recipes to make during the winter, as it provides a large amount of energy and is an ideal dish to warm up the body.
However, a common disadvantage is that in all homes it is customary to eat the typical chicken or beef stew, and there comes a point where you get tired of always eating the same thing.
Fortunately, the Spanish Oxtail Stew is the answer if you are looking to expand your winter cookbook and give the classic stew a twist.
Ingredients
- 1.5kg oxtail
- 1 large onion
- 3 carrots
- 1 red bell pepper
- 4 garlic cloves
- 4 tomatoes
- 1 leek
- 2 bay leaves
- 2 thyme sprigs
- 3 cups (700ml) red wine
- Salt and black ground pepper (to taste)
- 5 tablespoons extra virgin olive oil
- Flour to coat
Instructions
- When you buy the meat, ask for it to be cut into pieces so you save a step, otherwise cut it into large cubes with a sharp knife. Season the pieces of meat with salt, pepper and coat them in flour.
- Heat a large saucepan with 3 or 4 tablespoons of extra virgin olive oil. Once it is hot, add the oxtail pieces. Cook them until they get a golden color all over. Remove and set them aside.
- In the same oil, you used to brown the meat, fry the vegetables. If the oil has traces of flour, then discard it and use a new oil. When the oil is hot, add the vegetables starting with the onion and the finely chopped garlic.
- Cook them for 5 minutes and add the diced pepper and carrots. Cook for 10 minutes, stirring occasionally.
- Add the chopped leek, bay leaves, and sprigs of thyme to the pan and fry the vegetables for another 10 minutes. Peel the tomatoes and then add them to the sauce in small pieces. Season with salt and let the vegetables cook for 15 minutes.
- Add the red wine and the meat, cook over medium-high heat, with the pot uncovered, for 10 minutes. Cover the pot and lower the stove fire. Let the stew cook for 3 hours over low heat.
- After that, remove the pieces of meat and prepare the sauce with the cooked vegetables. You can pass it through the blender or the food mill if you want it to be lighter and without chunks of vegetables.
- Place the meat back in the pot with the sauce already prepared until serving time. Serve the meat pouring the sauce on top.
Notes
Unlike other southern style oxtails, the recipes for oxtails stew always call for a slow cooking process at a low temperature, since this is the best way to ensure that the oxtail will be tender.
However, you can speed up this process by cooking it in a pressure cooker.
You just have to cook it there following the same steps but adding 4 cups of beef broth, and it will take about 60 minutes.
This is a great option if you have less time and still want to enjoy a Spanish oxtail stew.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1025Total Fat 55.8gSaturated Fat 18.4gSodium 354mgCarbohydrates 24gFiber 4.3gSugar 10.9gProtein 77.8g
You can’t get enough of Spanish oxtail stew? Have a look at our Google Story here.
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
Let’s dive in and explore Southern Spain’s outdoors, food and culture con pasión!