Ingredients
Method
- In a large bowl, combine the oxtails with soy sauce, white vinegar, Worcestershire sauce, ground cumin, dried oregano, adobo seasoning, Sazon, cayenne pepper, salt, and black pepper. Toss the oxtails to coat evenly. Marinate for at least 2 hours, preferably overnight in the refrigerator.
- In a large pot or Dutch oven, heat 1 tablespoon of sugar over medium heat until it melts and turns golden brown. Add the marinated oxtails in batches, searing them in the caramelized sugar until well-browned on all sides. Remove the browned oxtails and set them aside.
- In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until they start to soften. Stir in the chopped tomato, tomato paste, and sofrito. Cook for a few minutes until the tomato breaks down and the mixture becomes fragrant.
- Add the browned oxtails back to the pot. Pour in the beef broth and enough water to cover the oxtails. Add the bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours until the oxtails are tender and falling off the bone.
- In the last 30 minutes of cooking, add the cubed potatoes, sliced carrots, and green olives. Cook until the vegetables are tender. Taste and adjust the seasoning as needed.
- Serve the oxtail stew hot over white rice. Garnish with fresh cilantro and a squeeze of lime juice.
Nutrition
Notes
Pro Tips:
Source oxtail pieces that still have visible marrow in the center bones - Asian butchers often have the freshest cuts because of high turnover. The marrow renders into pure liquid gold that gives this stew its signature richness. After browning, deglaze with a splash of Dominican rum instead of just wine - the sugarcane undertones complement the beef's richness while the alcohol cuts through the fat better than wine alone. Add your sofrito in two stages: half with the initial braising liquid, then reserve some to stir in during the last 20 minutes. This gives you both the deep cooked flavor and that bright, fresh herb punch Dominicans expect. Don't add root vegetables until the meat is fork-tender - I learned this after too many mushy yuca disasters. The vegetables should hold their shape and provide textural contrast to the fall-apart meat. Storage & Meal Prep:
This stew freezes well. Store in an airtight container for up to 3 months. Pairs well with white rice, mashed potatoes, or tostones (fried plantains). Simmer uncovered for the last 30 minutes to thicken, or add a slurry.
Source oxtail pieces that still have visible marrow in the center bones - Asian butchers often have the freshest cuts because of high turnover. The marrow renders into pure liquid gold that gives this stew its signature richness. After browning, deglaze with a splash of Dominican rum instead of just wine - the sugarcane undertones complement the beef's richness while the alcohol cuts through the fat better than wine alone. Add your sofrito in two stages: half with the initial braising liquid, then reserve some to stir in during the last 20 minutes. This gives you both the deep cooked flavor and that bright, fresh herb punch Dominicans expect. Don't add root vegetables until the meat is fork-tender - I learned this after too many mushy yuca disasters. The vegetables should hold their shape and provide textural contrast to the fall-apart meat. Storage & Meal Prep:
This stew freezes well. Store in an airtight container for up to 3 months. Pairs well with white rice, mashed potatoes, or tostones (fried plantains). Simmer uncovered for the last 30 minutes to thicken, or add a slurry.