Rabo de Toro Recipe

Name: Rabo de Toro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 pound good-quality slab bacon, cut into small cubes; 3 to 4 pounds oxtails, cut into 2-inch lengths; Salt and black pepper to taste; 1 large onion, chopped; 2 carrots, roughly chopped; 2 celery stalks, peeled and roughly chopped; 1 head of garlic, excess papery skin removed, cut in half through its equator; 1 cup dry white wine; 2 bay leaves; Several fresh thyme sprigs; 1 medium to large tomato, cored and roughly chopped; Stock or water as needed; Chopped fresh parsley leaves for garnish

Servings: persons

1 tablespoon extra virgin olive oil
1/4 pound good-quality slab bacon, cut into small cubes
3 to 4 pounds oxtails, cut into 2-inch lengths
Salt and black pepper to taste
1 large onion, chopped
2 carrots, roughly chopped
2 celery stalks, peeled and roughly chopped
1 head of garlic, excess papery skin removed, cut in half through its equator
1 cup dry white wine
2 bay leaves
Several fresh thyme sprigs
1 medium to large tomato, cored and roughly chopped
Stock or water as needed
Chopped fresh parsley leaves for garnish

1
Preheat the oven to 300F.
2
Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium heat.
3
Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes.
4
Remove with a slotted spoon, add the meat, and turn the heat to medium-high.
5
Cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes.
6
Remove with a slotted spoon.
7
Turn the heat to medium and add the onion, carrots, and celery, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes.
8
Add the garlic and cook for another minute.
9
Add the wine and let it bubble for a minute, then return the meat and the bacon to the pan along with the bay leaves, thyme, and tomato.
10
Stir.
11
Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tenderfalling off the bone.
12
Taste and adjust the seasoning.
13
If the mixture is soupy, reduce the liquid over high heat until it is more like a sauce.
14
Garnish and serve or cover and refrigerate for up to 2 days before reheating.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1/4 pound good-quality slab bacon, cut into small cubes, 3 to 4 pounds oxtails, cut into 2-inch lengths, Salt and black pepper to taste, and more.

Yes, Rabo de Toro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabo de Toro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions