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dominican oxtail stew with rice
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4 from 7 votes

Dominican Oxtail Stew with Moro Rice

You are going to love this finger licking good Oxtail stew!
Prep Time45 mins
Cook Time4 hrs
Course: Main Course
Cuisine: Caribbean, Dominican, Latin
Keyword: dominican oxtail stew, moro, moro rice, oxtail, oxtail stew, rabo encendido, rabo guisado
Servings: 4 people


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.


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!



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.