Braised Oxtail in Red Wine | Rabo de Toro Estofado

I love the less loved cuts of any animal - you need to treat them skilfully to get the best out of them. I often find that the result is so satisfying that I keep coming back to it and this oxtail stew is no exception. It’s not a recipe that was handed down by my Mum, but is actually something I have worked out and developed myself through investigation and real passion.
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Gracias amigos,
Omar Allibhoy | The Spanish Chef xx

[@tititichirca8250]

Did this, with a twist, for Spanish girlfriend! Once she finished eating, she asked me when am i going to cook it next

[@jannicket.6133]

I bought 4 kg oxtail, now I will try the receipe. I ate oxtail in Málaga, it was so delicious. Can't wait to serve it to my husband! Thanks for sharing this receipe:)

[@supergrllondon191]

I also ate it in malaga at my friends place ! His grand mother made it. Then 3 years later, this summer, i are it in Madrid. Amazing both times

[@estuchedepeluche2212]

Ah, rabo de toro, en inglé se dice braised oxtail in red wine: o sea Braised es rabo; de, oxtail; e in, toro; lo demá sale sobrando, porque lo inglese así son pa hablar.

[@angrypotato_fz]

What's the purpose of parchment paper on top? (as the pot is covered anyway)

[@siniorgolazo]

I think it's for preventing a burned film to form at the top

[@valentinlopez8252]

A little less Opera and more action would have been much better. Nonetheless; the recipe sounds good.😋

[@sarmadnajim4839]

By the way , I never cooked , I just started a year ago after seeing ur amazing videos

[@kizildt1]

most underrated channel on youtube

[@BoredPandaNomNom]

can i make this with a pressure cooker?

[@Bgbaby75]

Bravo 👏, maravilhoso!

[@qingyang4572]

what a dish

[@ouissandy2806]

Marinade tails overnight in wine salt and mirepoix. Caramelize a tablespoon of tomato paste. Salt every step, add a tablespoon of miso paste blended with stock mushroom, a little gelatin, a pinch of MSG, and tomato. These are just some tricks from a humble French chef to add depth to every step. Also, serve the next day, and you get a deeper flavor.

[@JordanDWilson]

Love it. Definitely trying this, Omar!

[@pizzapanic1]

This is definitely a must try for sure!

[@normankellogg6624]

this is not fair...you're there cooking and eating that delicious looking stuff and I'm on the other end of this video empty-handed, with NO food in my mouth, and you're just giggling and loving your food and all I can do is imagine what I'm missing...unfair.

[@khoiavo]

Looks amazing chef

[@MrBellend1]

It is not affordable to cook anything now in the oven for 3 to 4 hours with massive energy bill prices.

[@anns2972]

Chef, amazing recipe. Chef can I ask you something? Could I do a meat mix, that is, make the oxtail with beef cheeks? And what will be the cooking time?

[@nathanlambshead4778]

Can you tell me why you need the parchment paper inside the dutch oven when you braise it in the oven? Why not just the lid?

[@lindadube9380]

My kind of food. Can tell you are a good cook by the Saucepans and the mixer

[@marianeri4482]

Ohemgee this is an amazing recipe ! I will definitely do my version of this dish , w the flambé and all , oh yeah ! Challenge accepted guys !

[@irenesalcedoaguiar3333]

Can I substitute the brandy with licor del 43?

[@roberttucker3322]

Thanks for this classic recipe. Any chance of a recipe for sopa de picadillo pls?

[@GerackSerack]

Oxtail is so delicious and decadent. One of my favourite dishes. It may be considered a "lesser cut", but I'd take it over and Avila Steak!

[@LBC13]

Cooking this tonight for Father’s Day as a surprise for Hubby. He’s been wanting to eat this again, his “go to” when we lived in Spain. 😋 Thank you! Te Amo España! 🇪🇸

[@denriquez79]

The recipe you cook does not March the recipe on the website.

[@chee5094]

he neva seasoned it, how the meat gonna have any flavor

[@adeyg]

Thank you Omar! My favourite! X

[@MaryHeartCastle]

That looks heavenly. I will try it. BTW, I just bought your book, Tapas Revolution ♥️

[@edithalbrecht809]

Thanks, it’s a pity that now with our high rising energy costs are not compatible with you succulent dishes, but, hey, I enjoy your recipes, here’s a friend whose mouth is watering

[@thespanishchef]

Hi Edith, you are absolutely right! That is why I am looking at buying a pressure cooker so 3 hours become 1. I read the other day that every hour of simmering is £1. It's an unbearable cost. We need to make sure when we cook we do 8 meals in 1 hour and freeze to make sure we are making the most of our pennies.

[@sarmadnajim4839]

I learned a lot from u

[@Elohim7774]

your excellent

[@MindKontrolleProject]

Very nice job 👍

[@richielew261997]

Awesome video. Great recipe. Do you own a restaurant?

[@thespanishchef]

Tapas Revolution! The largest group of Spanish restaurant in the UK

[@susiethomas6909]

I can't wait to try this!!!

[@deepblue1909]

how old is omar Aliboy?

[@thespanishchef]

37

[@MariaAndersenCrypto]

Awesome 💛

[@peterisissamoy7082]

Besides the oxtail, what other types of cuts I can use on this? Tried this tonight and that sauce was so good.

[@eduardomunoz3516]

ossobuco would work as fine as oxtail

[@nathanlambshead4778]

I am going to use this same recipe/method with lamb shanks, as well as mutton ribs. Oxtail, shanks, any meat on the bone with a lot of connective tissue will work. And they are all the best cuts in my opinion.

[@RoseGabaldon]

Thanks!

[@thespanishchef]

Hi Rose, that is very kind from you, thank you so much for your contribution. I hope the results were worth it!

[@janierfraile1722]

Thanks!

[@thespanishchef]

Hola Jan, that is very kind from you, thank you so much for your contribution. I hope the results were worth it!

[@deepblue1909]

could you please present recipes that dont contain alcohol?