Description
Great basic recipe for Cuban-style oxtail stew.
Ingredients
- 1 ½ cups vino seco (white cooking wine)
- ¼ cup olive oil
- 1 teaspoon salt
- 4 pounds beef oxtails
- 2 tablespoons olive oil, divided
- 2 potatoes, peeled and quartered
- 2 cups diced onion
- 1 cup diced carrots
- 6 cloves garlic, coarsely chopped
- ½ teaspoon salt
- ¼ cup green olives, pitted and halved
- 3 bay leaves
- 2 teaspoons Miami-style sazon seasoning (sazon completa)
- ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
- ½ teaspoon allspice
- 2 (15 ounce) cans tomato sauce
- 3 cups chicken broth
Instructions
- Whisk vino seco
- 1/4 cup olive oil
- and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- Drain oxtails
- discarding all but 1/2 cup of the marinade.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides
- about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes
- onion
- and carrots until onions are translucent
- about 5 minutes.
- Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant
- about 30 seconds. Stir in green olives
- bay leaves
- sazon completa
- sazon seasoning
- and allspice. Pour in reserved marinade
- tomato sauce
- and chicken broth.
- Return oxtails to the pot. Bring to a boil
- reduce heat
- and simmer
- covered
- until oxtails are fork tender and falling off the bone
- about 4 hours.
Prep Time: 35 mins
Cook Time: 4 hrs 14 mins
Total Time: 16 hrs 49 mins
Servings: 8