Spanish Food Fest: Part 4:

Rabo de Toro (Adapted):


This is traditionally an oxtail stew and in this case, I have adapted it and made it into a beef stew. This is to all Spanish people around the world, please forgive me for slaughtering a perfectly good recipe. But it was tasty nonetheless.

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  • About 3-4 pounds of beef steak
  • 3 carrots, sliced
  • 1 large sweet onion, diced
  • 1 red pepper, diced
  • 2-3 ripe tomatoes, diced
  • 4 cloves of garlic, minced
  • 2 cups of beef stock
  • 3 cups of red wine
  • 2 bay leafs
  • 2 cloves
  • 1 teaspoon ground ginger
  • 2 tbsp curry powder.
  • Salt
  • Pepper
  • Flour (to coat the meat)
  • Olive oil




  1. Season the beef with salt and pepper.
  2. In a pressure cooker, heat a splash of olive oil to a medium high heat. Lightly dust the beef with flour (shake away excess) and sear each piece in the hot oil until nicely browned, about 30 seconds per side
  3. Add the rest of the ingredients into the cooker. Cover with the wine and stock.
  4. Cover the lid and pressure cook for 5 whistles.
  5. Serve with the sauce and homemade garlic bread.

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