Puerto Rican style oxtail is a popular dish in Puerto Rico and is loved for its rich and flavorful taste. It is a stew made with oxtail, vegetables, and spices that are simmered for hours until the meat is fall-off-the-bone tender. The dish is usually served with white rice and beans, making it a complete and filling meal.
Prep Time
Preparation time for this dish varies depending on the cooking method used. If you choose to use a slow cooker, you will need to prepare the ingredients in the morning and let them cook throughout the day. If you decide to make the dish on the stovetop or in the oven, you will need to allow at least 3-4 hours for the meat to cook properly.
Cook Time
Cooking time for Puerto Rican style oxtail can take anywhere from 3-4 hours, depending on the cooking method used. Slow cooking the oxtail will take the longest, as the meat needs to be cooked on low heat for several hours to ensure that it is tender and flavorful.
Ingredients
- 3 lbs oxtail - 1 large onion, diced - 4 cloves garlic, minced - 1 green bell pepper, diced - 1 red bell pepper, diced - 1 can tomato sauce - 2 cups beef broth - 1 tbsp cumin - 1 tbsp oregano - 1 tsp salt - 1 tsp black pepper - 2 bay leaves - 2 tbsp olive oil
Equipment
- Large pot or Dutch oven - Slow cooker (optional)
Method
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. 2. Add the oxtail to the pot and brown on all sides, about 8-10 minutes. Remove from the pot and set aside. 3. Add the onions, garlic, and bell peppers to the pot and sauté until the onions are translucent, about 5-7 minutes. 4. Add the tomato sauce, beef broth, cumin, oregano, salt, black pepper, and bay leaves to the pot and stir to combine. 5. Add the oxtail back to the pot and stir to coat with the sauce. 6. If using a slow cooker, transfer the contents of the pot to the slow cooker and cook on low for 8-10 hours or high for 4-6 hours. If using a Dutch oven, cover and simmer on low heat for 3-4 hours, or until the meat is tender and falls off the bone. 7. Once the oxtail is cooked, remove the bay leaves and serve hot with white rice and beans.
Notes
- Oxtail can be a tough cut of meat, so it is important to cook it low and slow to ensure that it becomes tender. - This recipe can easily be adapted to be made in a slow cooker, which makes it a great option for busy weeknights. - If you prefer a spicier dish, you can add a diced jalapeño or serrano pepper to the dish.
Nutrition Info
This recipe serves 6-8 people and has approximately 425 calories per serving. It is high in protein and is a good source of iron.
Recipes FAQ
What can I serve with Puerto Rican style oxtail?
Puerto Rican style oxtail is typically served with white rice and beans, which makes for a complete and filling meal. You can also serve it with a side salad or steamed vegetables if you prefer.
Can I make this recipe in a slow cooker?
Yes, this recipe can easily be adapted to be made in a slow cooker. Simply follow the instructions for browning the oxtail and sautéing the vegetables, then transfer the contents to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
Recipe Tips
- Be sure to brown the oxtail before adding it to the pot, as this will help to seal in the flavor and juices. - If you don't have a Dutch oven, you can use a large pot instead. - Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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