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
1/3 cup Mazola Corn Oil
2 tbs adobo
1/2 tsp salt
1 tsp ground oregano
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 tbs 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, oregano, 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.
Dominican Oxtail Stew with Moro Rice
Ingredients
For the oxtails
- 2 oxtails 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 minced
- 1/3 cup Mazola Corn Oil
- 3 tbs soy sauce
- 2 tbs Goya adobo
- 1/2 tsp salt
- 1 tsp oregano
- 1/4 cup white vinegar
- 1/4 cup red wine
- 1/2 onion chopped
- 1 green and red pepper chopped
- 1/4 cup Goya Salad Olives
- 2 tbs tomato sauce
For the moro rice
- 3 cups long grain rice
- 4-1/2 cups water
- 1 tbs salt
- 4 tbs 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.
Instructions
Oxtail stew
- Rinse oxtails in water.
- Marinade oxtails with the soy sauce, adobo, salt, oregano, white vinegar, garlic and red wine. Marinade in fridge overnight if possible or at least 2 hours.
- Heat oil on low to medium heat in a dutch oven 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.
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!
Making this right now. Will come when done. Only comment so far is add soy sauce to your list of ingredients. Had to go back to the store to get.
OMG! Thank you for letting me know Barbara! I will fix it! Happy New Year to you and I hope you liked the oxtails!
LOL. No problem.
So I made this and I have to say, it is the best! The prep was easy, the cooking process was easy.
The taste you ask? Well, I have to say this was close if not better than oxtails I have eaten in restaurants.
I believe making this meal for me and my family will be my New Year’s Eve tradition going forward.
Thank you so much
Made it for dinner but it came out too salty .😭
Oh no! How did that happen? Did you measure correctly? No one has ever had that experience with this recipe that I am aware of.
What kind/brand pots do you use? Looks so delicious I’m so excited to try this for my family😋
Hi! It depends on what I am cooking but for the oxtails I always like cast iron pots like the one I used in the video for this recipe. I used Le Creuset. I usually buy them at outlets and save a good amount. For rice, I prefer aluminum because I feel the rice cooks much better in those.
Hi. Husband found this recipe and he will be making it tonight. I watched your video and you mentioned oregano but it was not included in the recipe. Did you use dried or fresh? Also, one whole cup of oil in the directions seems like much more that the video showed. Same with 1/3 cup soy sauce in the rice recipe. Are those measurements the accurate. I don’t want to mess this up as the oxtails were quite pricey in my Latin neighborhood and have it be too oily ( as the oxtails have a lot of fat) or salty.
Hi! Thank you so much for reaching out about the recipe. I have noticed that you are right, the oregano is missing! I use a heaping tsp of ground oregano. You are also correct on the oil amount. It’s more like 1/3 cup. The soy sauce is 3 tbs, that is correct. It won’t be too salty.
At the time of this recipe release I had someone helping me with the recipe input (not anymore). I am still finding mistakes like these. I will fix asap.
Let me know how you like them. Key is to let them cook as long as needed to make sure they get tender. Some batches take longer than others to get tender. Keep adding bits of water until done if they are drying out. Please let me know how it turns out. Remember to adjust to the amount of oxtail you are using too. In my market, one package is one oxtail. This recipe call for 2. 😉
Thanks for your speedy reply! Putting them on the stove now. Is the 1/3 cup of soy sauce in the moro rice correct? In NY it’s only 2 pm so they have plenty of time to cook. Thanks again
Yes! That’s correct for the moro! 🙂