Dominican Oxtail Stew/Rabo Encendido
The tenderness of the oxtail is absolutely amazing!
Servings: 4
Ingredients
- 1 Oxtail sliced the thinnest possible butcher will have to do this
- 2 limes
- 1 tbs salt
- 1/4 tsp ground black pepper
- 1 tsp soy sauce
- 1/4 tsp Dominican ground oregano or any ground oregano
- 1/4 cup red wine I prefer Bogle Red Vine Zinfandel
- 1/4 cup onions chopped
- 1/2 cup green and red peppers chopped
- 2 tbs Goya Salad Olives
- 2 oz Goya tomato sauce
Instructions
- Rinse oxtails in water, add the salt, drain.
- Marinade oxtails with the lemon, black pepper, soy sauce, adobo, oregano 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 with NO oil; it will release its own fat.
- Cook for about 30 minutes stirring frequently. If you feel it’s drying out, add little bits of water.
- After the 30 minutes add onions, peppers, salad olives and tomato sauce.
- Cook until tender. This could take anywhere from 1 to 2 hours if the oxtails are thicker.
- Serve with white rice, salad and tostones.
Notes
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.
Ask your butcher is they can cut them at 1 inch thick.
If I buy the thicker cut oxtail, I usually put them in the slow cooker after an hour of stove top cooking, slow cook 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 in the slow cooker or at 175º degrees in the oven until dinner.