Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 3 hours 10 minutes
Total Time: 3 hours 35 minutes

Quick Ingredients

4 lb (1.8 kg) oxtail, cut in segments
2 tsp kosher salt, 1.5 tsp black pepper
2 tbsp (16 g) flour (optional)
3 tbsp (45 ml) olive oil
2 large onions, 2 large carrots, 5 garlic cloves
1 tsp smoked paprika, 2 bay leaves, 3 thyme sprigs (optional)
2 cups (500 ml) red wine, 1 can 14 oz (400 g) crushed tomatoes
3 cups (720 ml) beef stock
1 tsp sherry vinegar, chopped parsley
For serving: fries or mashed potatoes (see options below)

Do This

1. Pat oxtail dry; season with salt and pepper. Lightly dust with flour (optional).
2. Brown oxtail in 3 tbsp olive oil in a heavy pot over medium-high, 8–10 minutes; remove.
3. Cook diced onion and carrot with a pinch of salt, 8–10 minutes; add garlic 1 minute.
4. Add smoked paprika; pour in wine and reduce by half, 8–10 minutes. Stir in tomatoes.
5. Return oxtail with stock, bay leaves, and thyme. Simmer covered at low heat or bake at 325°F/160°C until spoon-tender, 2½–3 hours.
6. Remove meat; skim fat. Reduce sauce 15–20 minutes to glossy. Stir in 1 tsp sherry vinegar; adjust salt.
7. Serve over hot fries or mashed potatoes; spoon sauce on top and garnish with parsley.

Why You’ll Love This Recipe

Classic Spanish comfort food: deep, wine-rich sauce and fall-off-the-bone beef.
Hands-off braise after a quick sear; your oven or stovetop does the work.
Fries or creamy mash catch every drop of the glossy sauce.
Even better the next day, making it perfect for make-ahead entertaining.

Grocery List

Produce: 2 large onions, 2 large carrots, 5 garlic cloves, parsley, 4 russet potatoes (for fries) and/or 2 lb (900 g) Yukon Gold potatoes (for mash)
Dairy: Unsalted butter, whole milk or cream (for mash)
Pantry: Oxtail (butcher), olive oil, kosher salt, black pepper, all-purpose flour (optional), smoked paprika, bay leaves, fresh thyme (optional), dry red wine (Rioja/Tempranillo), crushed tomatoes, beef stock, sherry vinegar

Full Ingredients

Oxtail Stew

4 lb (1.8 kg) oxtail, cut into 2–3 inch (5–7.5 cm) segments
2 tsp (12 g) kosher salt, plus more to taste
1.5 tsp freshly ground black pepper
2 tbsp (16 g) all-purpose flour, optional for light dusting
3 tbsp (45 ml) olive oil

Aromatics and Spices

2 large yellow onions (about 600 g), diced
2 large carrots (about 300 g), diced
5 garlic cloves, thinly sliced
1 tsp smoked paprika
2 bay leaves
3 sprigs fresh thyme or 1 tsp dried thyme (optional)

Braising Liquid

2 cups (500 ml) dry red wine (Rioja or Tempranillo)
1 can (14 oz / 400 g) crushed tomatoes
3 cups (720 ml) low-sodium beef stock

To Finish

1 tsp sherry vinegar
2 tbsp chopped fresh flat-leaf parsley

To Serve (Choose One)

Oven Fries: 4 medium russet potatoes (about 1.2 kg), 2 tbsp (30 ml) olive oil, 1 tsp kosher salt
Mashed Potatoes: 2 lb (900 g) Yukon Gold potatoes, 4 tbsp (56 g) unsalted butter, 1/2 cup (120 ml) warm whole milk, 1 tsp kosher salt, black pepper to taste

Step-by-Step Instructions

Step 1: Season and prep the oxtail

Pat the oxtail pieces very dry with paper towels. Season evenly with 2 tsp kosher salt and 1.5 tsp black pepper. For a slightly thicker sauce, lightly dust the pieces with 2 tbsp flour, shaking off excess. Let sit at room temperature while you chop the vegetables (about 10–15 minutes).

Step 2: Brown the oxtail

Heat 3 tbsp olive oil in a heavy Dutch oven (6–7 qt) over medium-high heat until shimmering. Sear the oxtail in batches without crowding, 3–4 minutes per side, until deeply browned (8–10 minutes total per batch). Transfer browned pieces to a plate; keep the fond (brown bits) in the pot.

Step 3: Build the sofrito

Reduce heat to medium. Add diced onions and carrots with a pinch of salt. Cook, stirring and scraping up fond, until softened and lightly golden, 8–10 minutes. Add sliced garlic and cook 1 minute until fragrant. Stir in smoked paprika for 30 seconds to bloom.

Step 4: Deglaze with wine and add tomatoes

Pour in 2 cups red wine. Scrape the bottom of the pot to release any stuck bits. Simmer briskly until the wine reduces by roughly half, 8–10 minutes. Stir in the crushed tomatoes and bring back to a simmer.

Step 5: Add stock and braise low and slow

Return the oxtail and any juices to the pot. Add 3 cups beef stock, bay leaves, and thyme. Liquid should nearly cover the meat; add a splash more stock or water if needed. Bring to a gentle simmer.

Oven method: Cover and braise at 325°F (160°C) for 2½–3 hours, turning pieces once halfway, until the meat is spoon-tender and nearly falling off the bone. Stovetop method: Cover and simmer on low with the gentlest bubble for 2½–3 hours, checking occasionally to maintain low heat.

Step 6: Finish and glaze the sauce

Transfer the oxtail to a platter and tent with foil. Discard bay leaves and thyme stems. Skim excess fat from the surface. Boil the sauce uncovered over medium heat until glossy and spoon-coating, 15–20 minutes, stirring occasionally. For a smoother sauce, blend part or all of the vegetables with an immersion blender before reducing.

Stir in 1 tsp sherry vinegar to brighten. Taste and adjust salt and pepper. Return the oxtail to the pot, warming gently for 2–3 minutes. Sprinkle with chopped parsley.

Step 7: Make fries or mashed potatoes

Oven Fries: Heat oven to 425°F (220°C). Cut russets into 1/2-inch (1.25 cm) sticks. Rinse and dry very well. Toss with 2 tbsp olive oil and 1 tsp salt. Spread on a parchment-lined sheet in a single layer. Bake 30–35 minutes, turning once, until golden and crisp.

Mashed Potatoes: Peel and cut Yukon Golds into 1½-inch (4 cm) chunks. Cover with cold salted water and bring to a boil. Simmer until very tender, 15–20 minutes. Drain well. Mash with 4 tbsp butter and 1/2 cup warm milk. Season with 1 tsp salt and pepper to taste. Keep warm.

Step 8: Serve

Place a bed of hot fries or mashed potatoes on warm plates. Nestle 1–2 pieces of oxtail on top and ladle over plenty of sauce. Garnish with extra parsley. Serve immediately.

Pro Tips

Use a dry, full-bodied Spanish red (Rioja/Tempranillo) for authentic depth; reduce it well to cook off alcohol.
For an ultra-silky sauce, chill the stew overnight, lift off the solidified fat, and reheat gently before serving.
Brown in batches for a deep mahogany crust; crowding steams the meat and dulls flavor.
If your sauce is too thin, reduce a few extra minutes; too thick, stir in a splash of stock.
Remove bones before serving for easier eating, returning shredded meat to the sauce.

Variations

Pressure cooker: After Step 4, add stock and aromatics and cook at High Pressure for 45–50 minutes; natural release 15 minutes. Reduce sauce as needed.
Pedro Ximénez twist: Replace 1/2 cup (120 ml) of the red wine with PX sherry for a subtly sweet, raisiny note.
Smoky-spicy: Add 1/2 tsp hot smoked paprika or a small dried chile with the bay leaves.

Storage & Make-Ahead

Refrigerate cooled stew in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over low heat until piping hot (about 10–15 minutes), adding a splash of water or stock if the sauce thickened too much. Fries are best fresh; mashed potatoes can be reheated with a little extra milk.

Nutrition (per serving)

Approximate for stew only (without fries or mash): 520 kcal; 34 g fat (12 g sat); 12 g carbohydrates; 38 g protein; 2 g fiber; 4 g sugars; 900 mg sodium.

Slow-Braised Rabo de Toro (Spanish Oxtail Stew)