Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Spanish oxtail stew simmered slowly with robust red wine and tomatoes, resulting in tender meat and a rich, flavorful sauce. This spanish-inspired beef ready in about 230 minutes pairs oxtail pieces, olive oil, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 210 min Serves 6 Spanish cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 1 kg of oxtail pieces with 2 tsp salt and 1 tsp black pepper. Heat 4 tbsp olive oil in a large heavy pot over medium-high heat and brown the oxtail on all sides for about 8 minutes.
  2. Step 2: Remove the oxtail and set aside. Add 1 large diced yellow onion, 1 large diced carrot, and 2 diced celery stalks to the pot, sauté for 6 minutes until softened.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in 500 ml dry red wine and simmer for 5 minutes to reduce slightly.
  4. Step 4: Add back the oxtail pieces, 400 g canned crushed tomatoes, 500 ml beef broth, 2 bay leaves, and 3 fresh thyme sprigs. Bring to a gentle simmer.
  5. Step 5: Cover the pot and cook over low heat for 3 to 3.5 hours, or until the meat is tender and falling off the bone, stirring occasionally.
  6. Step 6: Remove bay leaves and thyme sprigs, adjust seasoning if needed, and serve hot with crusty bread or rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato take to make?

Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep oxtail pieces from drying out.

Can I substitute ingredients in Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato?

Spanish beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes