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Dinner Dominican Dishes Recipes

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!!!

dominican oxtail stew with rice
Dominican Oxtail Stew with Moro Rice

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.

Dominican Oxtail Stew with Moro Rice
dominican oxtail stew with rice

Dominican Oxtail Stew with Moro Rice

You are going to love this finger licking good Oxtail stew!
4.25 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Caribbean, Dominican, Latin
Keyword: dominican oxtail stew, moro, moro rice, oxtail, oxtail stew, rabo encendido, rabo guisado
Prep Time: 45 minutes
Cook Time: 4 hours
Servings: 4 people

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 cup Mazola Corn Oil
  • 3 tbs soy sauce
  • 2 tbs Goya adobo
  • 1/2 tsp salt
  • 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, 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!

Video

Notes

Sometimes I will cook the oxtails on the stove for about an hour after adding all ingredients.  When the oxtails start to brown a bit I place them 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 on the stove you have the time to do so.  Keep warm at 175 degrees in the oven until dinner.


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Comments

  1. Barbara says

    December 31, 2019 at 3:26 pm

    5 stars
    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.

    Reply
    • belquistwist says

      December 31, 2019 at 9:11 pm

      OMG! Thank you for letting me know Barbara! I will fix it! Happy New Year to you and I hope you liked the oxtails!

      Reply
      • Barbara says

        January 2, 2020 at 4:36 pm

        5 stars
        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

        Reply
  2. Jp says

    October 20, 2020 at 7:37 pm

    3 stars
    Made it for dinner but it came out too salty .😭

    Reply
    • belquistwist says

      October 20, 2020 at 7:43 pm

      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.

      Reply
  3. Valentina. says

    January 11, 2021 at 8:13 pm

    What kind/brand pots do you use? Looks so delicious I’m so excited to try this for my family😋

    Reply
    • belquistwist says

      January 18, 2021 at 5:39 pm

      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.

      Reply

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I understand today that success can't be measured in numbers. I define it very differently today. Success to me now is knowing that I am bringing value to someone's life. That I am building relationships, not just with my audience but also with others that are doing what I am doing. I try my best to always support other bloggers/video content creators, because my true belief is that my only competition is myself.

I feel such warmth in my heart and joy when a follower/viewer lets me know they made a recipe of mine and that it was delicious. Even better, when they say it reminded them of their mother's or grandmother's and that now they can make them too, this for my Dominican ones.

I want to continue to bring value to you so if there is anything you would like to see me make, it doesn't have to be Dominican or even Latin, let me know and I will go for it!

From the bottom of my heart, thank you for your support, it keeps me going.
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My youngest, 11 yr old non-verbal autistic, has been falling asleep everywhere. At one point ending up in the ER because he was so out of it he couldn't be woken up, another time fainting. A couple of months later, and many tests later, we landed on a diagnosis of sleep apnea. Better than seizures or narcolepsy for sure so we feel good about it. The next step was removing the tonsils (adenoids were removed at 2 yrs old). 
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Black Bean Cilantro Saffron Rice Yep! Long name bu Black Bean Cilantro Saffron Rice
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Full video 👇
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