How To Make Rabo de Toro At Home

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Rabo de Toro is a classic dish from Spain that people love to have during winters. It is a traditional recipe that is served across the country. Today, I will show you how it’s made.

Rabo de Toro

This recipe actually comes from Roman times. Rabo de Toro was made after bullfights in Spain. This dish is especially popular in Madrid, Spain, where bullfighting takes place even in the present time.

To make Rabo de Toro, cook beef oxtail in olive oil. In a pan, cook carrots, onions, garlic, and leek. Add this mixture to the cooked oxtail. Add wine, thyme, tomatoes, and bay leave to it. Cook the mixture until the meat becomes tender. Lastly, add flour and the stewing liquid. Bring it to a boil. Serve hot.

This was just an overview of the whole recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.

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Rabo de Toro recipe

Rabo de Toro Recipe

Rabo de Toro is a classic dish from Spain that people love to have during winters. It is a traditional recipe that is served across the country. Today, I will show you how it's made.
5 from 1 vote
Prep Time 20 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 50 mins
Course Main Course
Cuisine Spanish
Servings 4
Calories 243 kcal


  • Pan
  • Skillet
  • Pot


  • 2 ¼ pounds Beef Oxtail (chopped)
  • 5 tablespoons Olive Oil
  • 2 Carrots (sliced)
  • 2 Onions (sliced)
  • 5 cloves cloves Garlic (crushed)
  • 1 Leek (sliced)
  • 3 Ripe Tomatoes (quartered)
  • 4 cups Red Wine
  • 2 Bay Leaves
  • 1 sprig Thyme
  • 1 cup Beef Bouillon
  • 2 cups Water
  • 1 tablespoon Butter
  • Black Pepper and Salt (as per taste)
  • ¼ cup All-Purpose Flour


  • Heat 3 tablespoons of olive oil in a pan.
  • Now, add in the beef oxtail and cook it properly from both sides for 6 about minutes.
  • In another skillet, heat 2 tablespoons of olive oil. Then, toss in the carrots, onions, garlic, and leek.
  • Stir all the ingredients until they get tender for about 6 minutes.
  • In a pot, add the cooked oxtail and vegetable mixture. Then, add wine, thyme, tomatoes, and bay leaves to it and keep stirring.
  • Bring the mixture to a boil and cook for about 4 minutes.
  • Now, add 2 cups water along with a bouillon cube, salt, and pepper to it. Cook it over low heat for about 4 hours until the meat becomes soft and separates from the bones.
  • Remember to remove the oxtail out from the mixture.
  • Place a skillet over medium heat. Add flour to it. Keep stirring for about 16 minutes until a paste is formed and the flour becomes a little brownish.
  • Now, add in the stewing liquid and bring it to a boil it. Let it simmer for 3-4 minutes until it gets thick.
  • At last, pour the stew over the beef oxtail and serve.


El auténtico rabo de toro a la cordobesa - La Clave


Serving: 100g | Calories: 243kcal | Protein: 27g | Fat: 14g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 5.9g | Cholesterol: 92mg | Sodium: 385.9mg
Keyword Rabo de Toro, Spanish, Spanish cuisine
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