Rabo De Toro Recipe

Prepare and Season Oxtail

Pat the oxtail pieces very dry with paper towels. Season all sides evenly with 2 tsp sea salt and 1 tsp freshly ground black pepper. Lightly dust each piece with the 3 tbs of flour, shaking off excess.

Brown Oxtail

Heat 3 tbs olive oil and 1 tbs butter in a large, heavy ovenproof pot (Dutch oven) over medium-high heat until shimmering. Working in batches to avoid crowding, sear oxtail pieces until deeply browned on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate and set aside.

Sweat Mirepoix

Reduce heat to medium. Add remaining 1 tbs olive oil to the pot if needed. Add the finely chopped onion, diced carrot and diced celery. Sprinkle a pinch of salt and cook, stirring occasionally, until softened and beginning to color, about 8–10 minutes. Add minced garlic and cook 1 minute until fragrant.

Build Braise

Stir in 2 tbs tomato paste and cook 2 minutes to caramelize. Add the chopped tomatoes (400 g) and stir, scraping any browned bits from the bottom. Pour in the 500 ml Rioja wine, bring to a simmer, and cook for 6–8 minutes to reduce slightly and burn off alcohol. Add the reserved browned oxtail back to the pot.

Add Stock and Seasonings

Pour in 800 ml beef stock so the liquid comes about halfway up the oxtail (add a little more stock or water if needed). Add 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp sugar and 1 tbs red wine vinegar. Bring to a gentle simmer.

Braise Slowly

Cover the pot with a lid and transfer to a preheated oven set to 160°C (320°F). Braise until the meat is very tender and falling from the bone, about 3 to 3½ hours. Check once halfway through: if liquid is reducing too fast, add 100 ml water or stock. Alternatively, you can continue on the stovetop over very low heat.

Finish Sauce

When oxtail is tender, remove pot from oven. Transfer oxtail pieces to a tray and skim excess fat from the sauce. If you prefer a thicker, glossy sauce, simmer the braising liquid on the stovetop over medium-high heat until reduced and slightly thickened, about 10–15 minutes. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley and lemon zest (reserve a little for garnish). Return oxtail to the sauce to warm through for 2–3 minutes before serving.

Prepare Potatoes

Cut the peeled potatoes into evenly sized pieces — for a classic Spanish presentation, cut into thick sticks or large wedges about 2–3 cm thick. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly with a kitchen towel.

Fry Potatoes (First Fry)

Heat the frying oil in a deep pot or heavy pan to 140°C–150°C (285°F–300°F). Working in batches, fry the potatoes for 6–8 minutes until just cooked through and pale golden, not crisp. Use a slotted spoon to transfer potatoes to a wire rack or paper towel-lined tray to drain and cool. Let rest 5–10 minutes.

Fry Potatoes (Second Fry)

Increase oil temperature to 180°C–190°C (355°F–375°F). Fry the par-cooked potatoes in batches for 2–4 minutes until deep golden and crisp. Drain on paper towels, immediately season with 1 tsp sea salt and toss with 1 tbs olive oil to sheen and prevent sticking.

Serve

Plate the braised oxtail with generous spoonfuls of the reduced Rioja sauce. Arrange a portion of fried potatoes alongside or on top. Garnish with the remaining chopped parsley and a little lemon zest. Serve hot.