Great basic recipe for Cuban-style oxtail stew.
Ingredients
- ½ cups vino seco (white cooking wine): 1 piece
- olive oil: 0.25 cup
- salt: 1 tsp
- beef oxtails: 4 pound
- olive oil: 2 Tbsp (divided)
- potatoes, peeled and quartered: 2 piece
- onion: 2 cups (diced)
- carrots: 1 cup (diced)
- garlic: 6 clove (chopped)
- salt: 0.5 tsp
- green olives, pitted and: 0.25 cup (halved)
- bay leaves: 3 piece
- Miami-style sazon seasoning (sazon completa): 2 tsp
- packet sazon seasoning (such as Sa-Son Accent®): 0.5 piece (.18 ounce)
- allspice: 0.5 tsp
- tomato sauce: 2 cans (15 ounce cans)
- chicken broth: 3 cups
Metric Conversion
Stages of cooking
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Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
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Drain oxtails, discarding all but 1/2 cup of the marinade.
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Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
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Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
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Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.
