Rabo de Toro Recipe – Traditional Spanish Oxtail Stew with Chorizo and Morcilla

 

Introduction

Rabo de Toro, or Spanish oxtail stew, is one of the most iconic dishes from southern Spain, particularly popular in Córdoba and the wider Andalusian region. However, in Asturias, this comforting dish takes on a heartier twist—often enriched with large white beans (fabes), smoky chorizo, and morcilla (Spanish blood sausage). The result is a deeply flavorful and rustic stew that captures the essence of traditional Spanish home cooking.

This dish dates back to the 16th century, when oxtail was commonly used by peasants who made use of every part of the animal. Today, it’s a gourmet delicacy found in restaurants and family kitchens alike, especially during colder months.

---

Ingredients

Serves 6 people

For the Stew:

• 1.5 kg oxtail, cut into large chunks

• 3 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 red bell pepper, chopped

• 2 tomatoes, grated or crushed

• 150 g Spanish chorizo, sliced

• 150 g morcilla (Spanish blood sausage), sliced

• 300 g large white beans (fabes or cannellini beans), soaked overnight

• 200 ml red wine (preferably Rioja)

• 1 liter beef stock or water

• 1 bay leaf

• 1 teaspoon smoked paprika (pimentón de la Vera)

• Salt and black pepper to taste

---

Instructions

Step 1: Prepare the Beans

Soak the large white beans overnight in cold water. The next day, drain and rinse them. This helps soften the beans and reduce cooking time while preserving their creamy texture.

Step 2: Brown the Oxtail

In a large, heavy-based pot, heat olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then brown them on all sides until they develop a rich, golden crust. Remove the oxtail and set aside.

Step 3: Sauté the Vegetables

In the same pot, add the chopped onion, garlic, carrot, and red pepper. Cook until softened and fragrant, about 5–7 minutes. Add the grated tomatoes and cook until the mixture thickens slightly.

Step 4: Add Wine and Spices

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3–4 minutes until the alcohol evaporates. Add smoked paprika and bay leaf for depth of flavor.

Step 5: Simmer the Stew

Return the browned oxtail to the pot. Add the soaked beans, chorizo, and enough beef stock to cover all ingredients. Bring to a boil, then lower the heat and cover partially. Let it simmer gently for 2.5 to 3 hours, or until the oxtail is tender and the beans are creamy.

Step 6: Add the Morcilla

In the final 15 minutes of cooking, add the morcilla slices. Stir gently so they release their rich, smoky flavor without falling apart.

Step 7: Taste and Serve

Adjust seasoning with salt and pepper as needed. The stew should be thick, aromatic, and hearty. Serve hot with crusty bread or a glass of red wine.

---

Serving Suggestions

Rabo de Toro is best enjoyed the next day, as the flavors deepen and meld beautifully overnight. Serve it in a clay pot (cazuela) for a traditional Spanish presentation, accompanied by rustic bread or white rice.

Pair it with a robust Spanish red wine like Rioja or Ribera del Duero for a complete gastronomic experience.

---

Nutritional Information (Per Serving)

Component	Amount
Calories	~520 kcal
Protein	38 g
Fat	30 g
Carbohydrates	25 g
Fiber	7 g

---

Conclusion

The Asturian-style Rabo de Toro is more than just a meal—it’s a celebration of Spanish culinary heritage. Combining tender oxtail with smoky sausages and creamy beans, this stew brings comfort, richness, and tradition to your table. Perfect for family gatherings or festive occasions, it’s a dish that warms both the body and soul.

 

Share this post