Rabo de Toro
Oxtail slowly braised in red wine until the meat falls off the bone, rich, glossy and deeply savoury.
- Time3 hr 30
- LevelMedium
- Costabout £3.25 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Season the oxtail with black pepper. Heat the oil in a casserole and brown the oxtail in batches for 12 minutes in total. Set aside.
12 min - 2
Add the onions, carrots and garlic and cook for 8 minutes until soft.
8 min - 3
Stir in the tomato purée and paprika for 1 minute. Pour in the wine and bubble for 5 minutes until reduced by half.
5 min - 4
Return the oxtail. Add the stock and bay leaves and bring to a simmer.
- 5
Cover and cook in the oven for 3 hours, until the meat falls from the bone.
180 min - 6
Skim off the fat, then simmer the sauce on the hob for 5 minutes to thicken before serving.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.