canelones de rabo de toro

Outline of the Article:

  1. Introduction to canelones de rabo de toro
  2. History and origin of canelones de rabo de toro
  3. Ingredients required to make canelones de rabo de toro
  4. Step-by-step instructions to prepare canelones de rabo de toro
  5. Tips for a delicious and flavorful canelones de rabo de toro
  6. Variations and alternative fillings for canelones de rabo de toro
  7. Serving suggestions and accompaniments for canelones de rabo de toro
  8. Health benefits of consuming canelones de rabo de toro
  9. Popular restaurants or regions known for their canelones de rabo de toro
  10. Frequently asked questions about canelones de rabo de toro
  11. Conclusion – A delightful Spanish delicacy to try

Canelones de rabo de toro: A Delightful Spanish Delicacy

Canelones de rabo de toro is a traditional Spanish dish that originated in the Catalonia region. This exquisite dish features tender oxtail meat wrapped in delicate pasta tubes and topped with a rich and flavorful sauce. The combination of flavors and textures in canelones de rabo de toro is sure to leave you craving for more. In this article, we will explore the history, ingredients, preparation, tips, variations, and serving suggestions of this mouthwatering delicacy.

1. History and Origin of Canelones de Rabo de Toro

Canelones de rabo de toro, also known as oxtail cannelloni, has a rich history rooted in Spanish culinary traditions. The dish gained popularity in the early 20th century and has since become a staple in Spanish cuisine, especially during festive occasions and family gatherings. The use of oxtail meat in canelones dates back to the times when it was considered a less desirable cut of meat, but chefs in Catalonia found a way to transform it into a delectable dish.

2. Ingredients Required to Make Canelones de Rabo de Toro

To prepare canelones de rabo de toro, you will need the following ingredients:

  • Oxtail meat: 500 grams
  • Onion: 1 large, finely chopped
  • Carrot: 1, finely chopped
  • Celery: 1 stalk, finely chopped
  • Garlic: 2 cloves, minced
  • Olive oil: 2 tablespoons
  • Red wine: 1 cup
  • Tomato sauce: 1 cup
  • Beef or vegetable broth: 2 cups
  • Lasagna sheets: 12
  • Bechamel sauce: 2 cups
  • Grated cheese: 1 cup (optional)
  • Salt and pepper to taste

3. Step-by-Step Instructions to Prepare Canelones de Rabo de Toro

Now, let’s dive into the process of making canelones de rabo de toro:

Step 1: Braising the Oxtail

  1. Heat olive oil in a large pot over medium heat. Add the oxtail pieces and sear them until browned on all sides.
  2. Remove the oxtail from the pot and set it aside. In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are softened.
  3. Return the oxtail to the pot and pour in the red wine. Let it simmer until the wine reduces by half.
  4. Add the tomato sauce and beef or vegetable broth to the pot. Season with salt and pepper. Cover the pot and simmer on low heat for 3-4 hours, or until the meat is tender and falling off the bone.
  5. Once cooked, remove the oxtail from the pot and let it cool. Shred the meat, discarding any bones or cartilage.

Step 2: Assembling the Canelones

  1. Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
  2. Preheat your oven to 180°C (350°F).
  3. Take a lasagna sheet and place a spoonful of the shredded oxtail meat on one end. Roll the sheet tightly to form a cannelloni.
  4. Repeat the process with the remaining lasagna sheets and oxtail filling.
  5. Arrange the canelones in a baking dish, seam side down.
  6. Pour the bechamel sauce over the canelones, ensuring they are fully covered.
  7. If desired, sprinkle grated cheese on top for a cheesy crust.

Step 3: Baking and Serving the Canelones

  1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
  2. Remove from the oven and let it rest for a few minutes before serving.
  3. Serve the canelones de rabo de toro hot, garnished with fresh parsley or grated cheese, if desired.

4. Tips for a Delicious and Flavorful Canelones de Rabo de Toro

To enhance the flavors of your canelones de rabo de toro, consider the following tips:

  1. Allow the oxtail to braise slowly for a longer time to ensure the meat becomes tender and flavorful.
  2. Use homemade tomato sauce for a more authentic taste.
  3. Add a pinch of nutmeg or a sprinkle of fresh herbs to the bechamel sauce for an extra layer of flavor.
  4. Let the assembled canelones rest for a few minutes before baking to allow the flavors to meld together.

5. Variations and Alternative Fillings for Canelones de Rabo de Toro

While the traditional canelones de rabo de toro recipe calls for oxtail meat, you can experiment with different fillings to suit your taste preferences. Some popular variations include:

  • Canelones de pollo (chicken cannelloni)
  • Canelones de espinacas y ricotta (spinach and ricotta cannelloni)
  • Canelones de setas (mushroom cannelloni)

Feel free to get creative and explore various filling options to create your own unique twist on this classic dish.

6. Serving Suggestions and Accompaniments for Canelones de Rabo de Toro

Canelones de rabo de toro can be enjoyed as a standalone dish or paired with complementary sides and accompaniments. Here are a few serving suggestions:

  • Serve the canelones with a fresh green salad dressed in a light vinaigrette to balance the richness of the dish.
  • Pair it with a glass of Spanish red wine, such as Rioja, to enhance the flavors.
  • Add a side of crusty bread or garlic bread to mop up the delicious sauce.
  • For a complete Spanish feast, serve canelones de rabo de toro alongside other traditional dishes like paella or patatas bravas.

7. Health Benefits of Consuming Canelones de Rabo de Toro

While canelones de rabo de toro may not be the healthiest dish, it does offer some nutritional benefits. The oxtail meat is a good source of protein, iron, and collagen. However, it is important to consume it in moderation due to its high fat content. Pairing it with nutrient-rich sides like salads and vegetables can help create a more balanced meal.

8. Popular Restaurants or Regions Known for Their Canelones de Rabo de Toro

Canelones de rabo de toro is a beloved dish in Spain, especially in the Catalonia region. Some popular restaurants known for serving excellent canelones de rabo de toro include:

  1. Can Ravell – Barcelona
  2. Can Culleretes – Barcelona
  3. La Cuina d’en Garriga – Barcelona
  4. Can Joan – Montmeló

These establishments are known for their authentic recipes and commitment to preserving the traditional flavors of this delectable dish.

9. Frequently Asked Questions about Canelones de Rabo de Toro

Q: Can I make canelones de rabo de toro in advance?
A: Yes, you can prepare the oxtail filling and assemble the canelones in advance. Simply refrigerate them before baking. When ready to serve, remove from the fridge, pour the bechamel sauce, and bake as directed.

Q: Can I freeze canelones de rabo de toro?
A: Yes, you can freeze canelones de rabo de toro. After assembling and baking, let them cool completely, then wrap them tightly with plastic wrap or aluminum foil. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven until heated through.

Q: Can I use pre-cooked oxtail meat for canelones de rabo de toro?
A: While it is best to braise the oxtail yourself for optimal flavor, you can use pre-cooked oxtail meat if it is available. Just ensure it is tender and well-seasoned.


Canelones de rabo de toro is a delightful Spanish delicacy that showcases the exquisite flavors of oxtail meat. With its rich history, flavorful ingredients, and step-by-step instructions, you can now embark on a culinary journey to create this mouthwatering dish. Whether you stick to the traditional recipe or explore alternative fillings, canelones de rabo de toro is a must-try for any food lover. So gather your ingredients, follow the instructions, and savor the flavors of this Spanish delight.

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