Skip to content Skip to sidebar Skip to footer
Home / oxtail / puerto / recipe / rican / stew

Puerto Rican Oxtail Stew Recipe

Post a Comment
Table of Contents [Show]

spanishstyle oxtail stew
spanishstyle oxtail stew from recipeler.com

Description

Puerto Rican Oxtail Stew is a hearty and flavorful dish that is perfect for cold weather. It is made with oxtail, a tough and flavorful cut of beef that becomes tender and juicy when slow-cooked. The stew is full of Caribbean flavors, including sofrito, green olives, capers, and a variety of spices. It is typically served with white rice and beans.

Prep Time

Preparation time for Puerto Rican Oxtail Stew is approximately 30 minutes.

Cook Time

Cooking time for Puerto Rican Oxtail Stew is approximately 3-4 hours.

Ingredients

  • 3-4 pounds of oxtail
  • 1 tablespoon of adobo seasoning
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1/2 cup of sofrito
  • 1/2 cup of tomato sauce
  • 1/4 cup of olives, chopped
  • 1/4 cup of capers
  • 4 cups of beef broth
  • 1 bay leaf
  • 1/4 cup of cilantro, chopped

Equipment

  • Large pot or Dutch oven
  • Cooking spoon
  • Knife
  • Cutting board

Method

  1. Season the oxtail with adobo, smoked paprika, cumin, oregano, salt, and black pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail and brown on all sides, about 5 minutes per side. Remove the oxtail from the pot and set aside.
  3. Add the onion, green bell pepper, and garlic to the same pot and cook until the vegetables are soft, about 5 minutes.
  4. Add the sofrito, tomato sauce, olives, and capers to the pot and cook for an additional 2-3 minutes.
  5. Return the oxtail to the pot and add the beef broth and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the meat is tender.
  6. Remove the bay leaf and discard. Serve the stew in bowls, garnished with cilantro.

Notes

  • If you don't have sofrito, you can make your own by blending together onion, garlic, green bell pepper, cilantro, and recao.
  • You can also add potatoes, carrots, and other vegetables to the stew if you like.
  • This stew can also be made in a slow cooker. Follow the same instructions, but cook on low for 6-8 hours.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains approximately 500 calories, 30g of fat, 20g of carbohydrates, and 40g of protein.

Recipes FAQ

What is oxtail?

Oxtail is a cut of beef that comes from the tail of the animal. It is a tough and flavorful cut that becomes tender and juicy when slow-cooked.

What is sofrito?

Sofrito is a seasoning base used in Caribbean cuisine. It typically consists of onion, garlic, green bell pepper, cilantro, and recao (also known as culantro).

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Follow the same instructions, but cook on low for 6-8 hours.

Recipe Tips

  • Be sure to season your oxtail well before cooking. This will help to enhance the flavor of the meat.
  • Browning the oxtail before cooking helps to develop a rich flavor and color in the stew.
  • Simmer the stew on low heat to allow the flavors to meld together and the meat to become tender.
  • Garnish the stew with fresh cilantro for a pop of color and flavor.

Post a Comment for "Puerto Rican Oxtail Stew Recipe"