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Dominican Style Oxtail Stew aka Rabo Guisado

This Dominican Style Rabo Guisado is a savory and slow cooked dish that is sure to have tender meat falling off of the bone.
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Course dinner
Cuisine Spanish

Ingredients
  

  • 3-4 lbs oxtail ½" - ¾" thick, as much fat removed as possible
  • 6 cloves of garlic mashed in mortar and pestle with seasonings below
  • ½ tsp black pepper
  • ½ tsp coarse salt
  • ½ tsp dominican oregano

Marinade

  • ½ green pepper rough chopped dice the other half and reserve for later
  • 1 cubanelle pepper rough chopped dice the other half and reserve for later
  • ½ red pepper rough chopped dice the other half and reserve for later
  • ½ red onion rough chopped dice the other half and reserve for later
  • Juice of 1 lime
  • 1 sazon packet or 1 tbs of any kind of sazon
  • 1 tbsp adobo
  • ½ tbsp black pepper
  • 1 tsp cumin
  • 2 tsp dominican oregano
  • 1 tsp chicken bouillon powder
  • 1 tbsp sofrito
  • Juice of 1 sour orange
  • Olive oil
  • 1 tbsp ranchero optional

For Stew

  • 1 tbsp tomato paste
  • Remaining peppers and onions diced previously cut
  • 2 cups water amount depends on the pot you use, use enough water to cover the oxtail.
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 1 tbsp chicken bouillon or more to taste depending on how the flavor is after the first hour of the liquid

Instructions
 

  • Clean oxtail with lime or vinegar by soaking in a bowl with cold water for at least ten minutes, then rinse and pat very dry.
    3-4 lbs oxtail
  • In a mortar and pestle, add oregano, garlic cloves, coarse salt and pepper and mash up, then add to oxtails
    6 cloves of garlic, ½ tsp black pepper, ½ tsp coarse salt, ½ tsp dominican oregano
  • Add the rough chopped peppers, and onions to the oxtail
    ½ green pepper rough chopped, 1 cubanelle pepper rough chopped, ½ red pepper rough chopped, ½ red onion rough chopped
  • Season and marinade with adobo, olive oil, oregano, sazon, ranchero, chicken bouillon, lime, sour orange, cumin, and sofrito and marinate overnight for best flavor or at least up to an hour
    Juice of 1 lime, 1 sazon packet, 1 tbsp adobo, ½ tbsp black pepper, 1 tsp cumin, 2 tsp dominican oregano, 1 tsp chicken bouillon powder, 1 tbsp sofrito, Juice of 1 sour orange, Olive oil, 1 tbsp ranchero
  • Add sugar and oil to large pot with high sides and brown meat (separate from the veggies)
    1 tsp sugar, 2 tbsp vegetable oil
  • Brown the meat and cover and let cook in its own juices for about 30 minutes.
  • Then add about 1 - 2 cups of water to the bowl with the remaining marinade and vegetables. Add in 1-2 tbs of tomato paste to the water and stir in.
    1 tbsp tomato paste, 2 cups water
  • Then add the liquid and vegetables to the pot with the oxtail cover and cook for another hour.
  • Add more water if necessary to ensure meat is covered and by the end of the 1-2 hours the water should turn into a thicker sauce.
  • Skim any puddles of oil and discard as it cooks and taste the sauce for flavoring, if needed add a little more chicken bouillon powder.
    1 tbsp chicken bouillon
  • Add remaining chopped peppers when the meat is near tender for the last 15-20 minutes. Meat should fall right off the bone to be the aspired tenderness.
    Remaining peppers and onions diced

Video

Keyword Dominican Food