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-inspired beef recipe, ready in about 200 minutes, pairs beef oxtail pieces, extra virgin olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.