Spanish Style Oxtail Stew Recipe – Spanish Special
This Spanish oxtail stew, or Rabo de Toro, is a beloved Andalusian comfort food featuring tender oxtail pieces slow-braised in robust red wine and vegetable mirepoix, enriched with aromatic herbs and spices. Perfect for weekend feasts, it yields a luxuriously gelatinous sauce and melt-off-the-bone meat that embodies the heart and soul of traditional Spanish cooking.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Yellow Rice with Vegetables Ingredients :
- 1 teaspoon of vegetable oil
- 1 small onion, finely chopped
- 1 medium carrot, cut into small cubes
- ½ cup of chopped broccoli florets
- ¼ cup of diced red bell pepper
- 1 clove of garlic, minced
- 3 cups of vegetable broth
- 1 ½ cups of rice
- 1 packet (1.41 ounces) of sazon seasoning with coriander and achiote (like Goya®)
- A pinch of adobo seasoning with pepper (like Goya®)
How To Make Yellow Rice with Vegetables :
Heat the oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; sauté until the vegetables soften and the garlic just starts to brown, approximately 5 minutes.
Add the broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 25 minutes.
Fluff the rice with a fork before serving.
Recipe Notes:
Browning Technique: Brown the oxtail pieces in oil thoroughly before adding liquids; this deepens flavor and creates a more complex sauce.
Mirepoix Base: Begin with onions, carrots, celery, and garlic—this aromatic blend forms a flavorful foundation for the stew.
Liquid Choice: Use a mix of good Spanish red wine (like Rioja) and beef stock; the wine adds depth, while stock softens the intensity.
Gentle Simmer: Cook the stew slowly over low heat for several hours—this breaks down collagen and ensures silky, fall-off-the-bone oxtail.
Serving Tips: Serve with creamy mashed potatoes, crusty bread, or patatas panaderas to soak up the rich, savory sauce.
