Slow-Cooked Beef Rabo de Toro with Red Wine

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A rich Spanish oxtail stew slowly braised in red wine with aromatic vegetables, perfect for hearty comfort food. This Spanish beef recipe, ready in about 200 minutes, pairs beef oxtail pieces, extra virgin olive oil, and large onion for a weeknight-friendly dinner. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 kg beef oxtail pieces
• 3 tbsp extra virgin olive oil
• 1 (chopped) large onion
• 2 (chopped into 1-inch pieces) carrots
• 2 (chopped) celery stalks
• 4 (minced) garlic cloves
• 750 ml dry red wine
• 500 ml beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 2 fresh thyme sprigs
• 2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Season 1 kg beef oxtail pieces with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp extra virgin olive oil in a heavy-bottomed pot over medium-high heat. Brown the oxtail on all sides for 8-10 minutes until deeply caramelized, then remove and set aside.
2. Step 2: In the same pot, add 1 chopped large onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté over medium heat for 7 minutes until softened and aromatic.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 2 minutes until fragrant.
4. Step 4: Pour in 750 ml dry red wine, scraping the bottom of the pot to deglaze, and simmer for 5 minutes to reduce slightly.
5. Step 5: Return the oxtail pieces to the pot and add 500 ml beef stock, 2 bay leaves, and 2 fresh thyme sprigs. Bring to a gentle simmer, cover, and cook on low heat for 3 hours until the meat is tender and falling off the bone.
6. Step 6: Remove bay leaves and thyme sprigs, adjust seasoning with salt and pepper, and serve hot with crusty bread or creamy mashed potatoes.