Go Back

Rabo De Toro

Rabo De Toro is a traditional Spanish dish featuring slow-cooked beef tail that delivers rich flavors and tender textures.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs beef tail cut into pieces
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 4 cloves garlic minced
  • 1 bell pepper chopped
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 2 bay leaves
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start by chopping all your vegetables and cutting the beef tail into pieces.
  2. Heat the olive oil in a large Dutch oven over medium-high heat.
  3. Sear the beef tail pieces until browned on all sides.
  4. Add the chopped onion, carrots, garlic, and bell pepper to the pot. Sauté until the vegetables soften, about 5 minutes.
  5. Pour in the red wine, scraping up any browned bits from the bottom.
  6. Stir in the beef broth, smoked paprika, thyme, and bay leaves.
  7. Bring the mixture to a boil, then reduce to a low simmer. Cover and let it cook for 2.5 to 3 hours until the beef is tender.
  8. Taste the sauce and adjust salt and pepper as needed.
  9. Remove the bay leaves before serving.

Notes

Serve with crusty bread or mashed potatoes to soak up the delicious sauce.