Are you ready for a culinary adventure? Let's embark on a delicious journey to Puerto Rico with this heartwarming and flavorful oxtail recipe. This isn't your average stew; it's a rich, deeply satisfying dish brimming with the vibrant spices and aromatic herbs that define Puerto Rican cuisine. Perfect for a cozy weekend dinner or a special occasion, this easy recipe is surprisingly straightforward and yields incredibly tender, melt-in-your-mouth oxtail. Get ready to experience the magic of homemade cooking at its finest!
Ingredients: You'll Need These Gems
- 3 lbs oxtail, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup dry white wine (optional, but adds depth of flavor)
- 4 cups beef broth
- 1 tbsp adobo seasoning (Puerto Rican style)
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 1 bay leaf
- 1/2 cup sofrito (store-bought or homemade – recipe below)
- 2 tbsp tomato paste
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
Homemade Sofrito: The Heart of the Flavor
This recipe is even better with homemade sofrito! It's a simple blend of aromatic ingredients that forms the base of many Puerto Rican dishes. Here's how to make it:
- 1 bunch cilantro, roughly chopped
- 1 large onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 green bell pepper, roughly chopped
- 1/2 cup vegetable oil
Combine all ingredients in a food processor and blend until finely chopped, but not pureed. Store in an airtight container in the refrigerator for up to a week.
Step-by-Step Cooking Instructions: Let's Get Cooking!
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Sear the Oxtail: Season the oxtail pieces generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail pieces in batches until browned on all sides. Remove and set aside.
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Sauté the Aromatics: Add the onion and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Build the Flavor Base: Stir in the tomato paste and sofrito, cooking for 2-3 minutes until fragrant. Add the adobo seasoning, cumin, oregano, and black pepper. Cook for another minute, stirring constantly.
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Deglaze and Simmer: If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Add the diced tomatoes (undrained), beef broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the oxtail is incredibly tender. The longer it simmers, the more flavorful it becomes!
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Serve and Enjoy: Once the oxtail is tender, remove the bay leaf. Taste and adjust seasoning with salt as needed. Garnish with fresh cilantro and serve hot over cooked white rice.
Tips and Variations for Delicious Success
- Slow Cooker Option: For an even easier approach, transfer everything to a slow cooker after step 3. Cook on low for 6-8 hours or high for 3-4 hours.
- Spice it Up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Vegetable Boost: Add other vegetables like carrots, potatoes, or sweet potatoes during the last hour of cooking.
- Citrus Zest: A little lime or orange zest at the end adds a bright, refreshing note.
Nutritional Information (per serving, approximate):
This will vary depending on specific ingredients and serving size. Nutritional information is best calculated using an online nutrition calculator with your specific ingredient quantities. However, this dish is generally high in protein and relatively low in carbohydrates.
This oxtail recipe is a testament to the beauty of simple ingredients transformed into a truly exceptional dish. It’s a fantastic example of healthy meals that are also incredibly flavorful and satisfying. Perfect for a quick dinner idea or a special occasion, this Puerto Rican oxtail is sure to become a family favorite. Enjoy!