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    You are in: Home / Recipes / Rabo De Toro (Oxtail Stew from Spain) Recipe
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    Rabo De Toro (Oxtail Stew from Spain)

    Average Rating:

     2 Total Reviews

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    • on January 15, 2008

      This was very good, but didn't quite knock our socks off (which is "required" for five-star rating). Used a few "extra" cloves of garlic, used a mixture of red, green, yellow & orange bell pepper (from my freezer stash) which added lovely color, but otherwise followed the recipe exactly. Very nice winter-in-Wisconsin supper (along with French bread for dipping into the stew).

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    • on June 05, 2007

      Wow! DH and DD enjoyed this dish tremendously! TONS of flavor! I had some matchsticks carrots that I needed to use up so I used those rather than slice more. I did remove as much of the fat as possible. My tomatoes were very ripe and cooked to nothing. This would be great if the pieces remained- MY FAULT not the fault of the recipe. I left this on the sotve top all day which was very nice. Supper was ready when I was and I got to enjoy a more relaxing evening with out the supper rush. DH had this with some leftover pasta and dd had it with leftover potatoes. They enjoyed not versions alot! Thanks Annacia for another great recipe! ZWT 3 Spain

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    Nutritional Facts for Rabo De Toro (Oxtail Stew from Spain)

    Serving Size: 1 (533 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 555.3
     
    Calories from Fat 4
    29%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 48.5 mg
    2%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 3.4 g
    13%
    Sugars 10.8 g
    43%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    oxtails

    meat stock

    Detailed Nutrition Values About Nutrition Info
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