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  1. #1

    Cuban Oxtail Stew

    A cuban friend of mine I grew up with used to take me to his moms house and shed make this dish all the time. If you do make it you must make enough for 2nds coz its delicious. The following recipe is not the one she gave me but its close with very few variations as I have made this several times. I like to simmer the whole thing for 3 1/2 hrs which makes the meat just fall off the bone, oh so tender...enjoy

    4 pounds oxtail, cut in chunks
    Flour for dredging meat
    1/4 cup olive oil
    Two onions, chopped
    Two green peppers, chopped
    4 cloves garlic, mashed with 1 teaspoon salt
    1 teaspoon dried thyme
    1/4 teaspoon ground cloves
    1/4 teaspoon ground allspice
    1/2 teaspoon nutmeg
    1/4 cup chopped parsley
    2 bay leaves
    1/4 teaspoon black pepper
    1 tablespoon unsweetened chocolate powder (for a slight mole taste)
    One can (12 ounce) tomato sauce
    One cup red wine
    2 1/2 cups beef broth
    1 cup dice potatoes
    1 cup diced carrots
    1 cup diced celery

    Dredge the meat with flour. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes. Remove meat. Sauté the onions and green pepper in the same pan. When the onions start to get translucent, add the mashed garlic and cook for one additional minute.

    Add the tomato sauce, wine, beef broth and all spices. Add the potatoes, carrots and celery. Bring to a boil and cover. Simmer for two hours or until meat is tender on low heat, stirring occasionally. Adjust seasonings, if necessary. Add additional beef broth if needed.

    Remove bay leaves, serve.
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    Last edited by LariP; 01-19-2013 at 05:32 PM.

  2. #2

    Re: Cuban Oxtail Stew

    Finding oxtail would be a challenge here for me, could you use other meats in place? I mean it wouldnt be the same but similar or no?

  3. #3

    Re: Cuban Oxtail Stew

    Where do you live...i find oxtails everywhere I go...just look in the meats and should be there...theyre round with a bone in the sure you could use other types such as stew meat but the oxtails just make it right. When i was a kid, they used to sell or give you the oxtails for almost nothing and now they are priced up there with ribeyes.

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