Dominican Oxtail Stew with Moro Rice

This is one of the most delicious meat you will ever have. The tenderness of the oxtail is absolutely amazing! Make sure to follow all the instructions so you have the same results. I swear, you are going to love it!!!

Ingredients:

For the oxtail stew
1 Oxtail sliced the thinnest possible (butcher will have to do this).
In my neighborhood supermarket they are usually in the pre-packed meat section sliced at about 3” thick but in my mom’s latin neighborhood in NYC she can get them at about 1”.  That would be preferred. The thicker it is, the longer it will take to get them tender.
1/2 tbs garlic
3 tbs soy sauce
1 cup Mazola Corn Oil
2 tbs adobo
1/2 tsp salt
1/4 cup white vinegar
1/4 cup red wine
1/2 onion, chopped
1 chopped green and red pepper
1/4 cup Goya Salad Olives (or more if preferred)
2 tbs Goya tomato sauce

For the moro rice
3 cups long grain rice
 4 ½  cups water
1 tbs salt
4 tabs Mazola Corn Oil, divided in half
1 tbs garlic
1 tsp Goya Adobo
2 tbs Goya Salad Olives
1/3 cup soy sauce
1/2 onion chopped
1/4 yellow pepper cut in chunks
1/4 cup tomato sauce
couple of strands of cilantro
1 can beans, black, roman, pink, pinto, etc. Or boil to soften your own beans.

Directions for the Oxtail Stew

Rinse oxtails in water.

Marinade oxtails with the soy sauce, adobo, salt, white vinegar, garlic and red wine. Marinade in fridge overnight if possible or at least 2 hours.

At medium to low heat, in a Dutch oven (deep pot) cook the oxtails.

Heat oil over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2 to 3 hours to cook til tender. Add bits of water if you feel they are drying out.

When you feel that the oxtail is beginning to feel tender add onions, peppers, salad olives and tomato sauce. Stir well and continue to simmer until you feel it is tender enough for your liking. Especially the bigger pieces.

Sometimes I will just cook on the stove for about an hour adding all ingredients after it has some color and place it in the slow cooker on low for another 4 to 5 hours.  But remember, my supermarket cuts them about 3” thick, that is why I need to cook them longer.  I recommend you cook these around noon for dinner that way if you need to cook them longer you have the time to do so.  Keep warm at 175 degrees in the oven until dinner.

Serve with the Moro recipe below.

Directions for the moro rice

In a pot over medium heat, add oil, garlic, adobo, salt, soy sauce, onions, peppers and olives. Stir.

When it is simmering add tomato sauce, stir and then add the beans. Add water, cilantro and stir. Now cover and bring to a boil. In the meantime you can rinse the rice if you prefer. My mom sure does! LOL

Once the beans are boiling add the rice, stir. Lower to a simmer and cover for 25 to 30 minutes. After the 25 to 30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve!

We serve it with Rabo Guisado (Oxtail Stew) above, Pollo Guisado (Stewed Chicken), Dominican Fried Chicken Wings.