Oven
Rabo de toro
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The braised dish combines strong beef with root vegetables and red wine. Long cooking times tenderize the collagen-rich meat and give the sauce body.
Timing
- Preparation: 30 min.
- Cooking/Baking: 225 mins.
- Rest time: 20 min.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 450 kcal
- Protein
- ≈ 34.3 g
- Carbohydrates
- ≈ 6.9 g
- Fat
- ≈ 24.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 390–510 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.8 kg oxtail, cut into joint pieces by the butcher · ≈ 900 g · Edible amount without bones or shells
Rind Ochsenschwanz, roh (U109100)
Starting amount × assumed fraction (calculation scenario): 1800 g × 50% = 900 g
Varied quantity range: 720–1080 g - 2 onions · ≈ 200 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 carrots · ≈ 160 g · Assumed item weight × count; total amount
Karotte/Möhre, roh (G620100) - 1 stick of celery · ≈ 40 g · Assumed item weight × count; total amount
Bleichsellerie roh (G220100) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 400 g peeled tomatoes · ≈ 400 g · Assumed quantity / reference product
Tomate roh (G561100) - 500 ml dry red wine · ≈ 500 g · Assumed quantity / reference product
Rotwein trocken (P2A3000) - 450 ml beef stock · ≈ 450 g · Assumed quantity / reference product
Rindfleischbrühe Konserve (U985200) - 3 tbsp olive oil · ≈ 40.95 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tsp black pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA)
Not included in the base calculation
- 2 bay leaves · Aromatic / small seasoning or colouring amount
- Salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.8 kg oxtail, cut into joint pieces by the butcher
- 2 onions
- 2 carrots
- 1 stick of celery
- 3 cloves of garlic
- 400 g peeled tomatoes
- 500 ml dry red wine
- 450 ml beef stock
- 3 tbsp olive oil
- 2 bay leaves
- 1 tsp black pepper
- 1 tsp mild paprika powder
- Salt
Instructions
- Pat the oxtail dry and season with salt. Heat the olive oil in a heavy casserole dish and, working in batches, brown the meat thoroughly on all sides; take out.
- Dice onions, carrots and celery, fry in the frying fat for 8-10 minutes. Briefly add garlic and paprika powder.
- Deglaze with red wine and reduce by a third. Add tomatoes, stock, bay leaves and pepper. Place oxtail back; Liquid should largely surround the pieces.
- Cover and braise over a low heat or in the oven at 160 °C top/bottom heat for 3–3½ hours until the meat almost falls away from the bone. Add stock if necessary.
- Remove meat. Strain or puree the sauce as desired, skim off the fat and reduce slightly. Return meat and let rest for 20 minutes. Serve with potatoes or bread.
Tips
- The meat must be soft, not just cooked according to the time. A day of rest in the refrigerator makes degreasing easier and intensifies the aroma.
- Boneless braised beef cuts technically replace oxtail, but make a different home version with less gelatin.
