Cuban Oxtail Stew 🍲⋆˚✿˖°

[dttodot]

I was motivated to create oxtail stew at home after sampling it at a fantastic Cuban restaurant. The meat was so tender and the flavors were too amazing to ignore! Here's my version of the ideal recipe for Cuban Oxtail Stew. I hope you find it as entertaining as it was!

Ingredients​

• 1 ½ cups vino seco (white cooking wine)​
• ¼ cup olive oil​
• 1 teaspoon salt​
• 4 pounds beef oxtails​
• 2 tablespoons olive oil, divided​
• 2 potatoes, peeled and quartered​
• 2 cups diced onion​
• 1 cup diced carrots​
• 6 cloves garlic, coarsely chopped​
• ½ teaspoon salt​
• ¼ cup green olives, pitted and halved​
• 3 bay leaves​
• 2 teaspoons Miami-style sazon seasoning (sazon completa)​
• ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)​
• ½ teaspoon allspice​
• 2 (15 ounce) cans tomato sauce​
• 3 cups chicken broth​

Directions​

1. Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well. Cover with plastic wrap and marinate in the refrigerator for 12 hours.​
2. Drain oxtails, discarding all but 1/2 cup of the marinade.​
3. 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.​
4. 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.​
5. 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.​

Savor the hearty tastes of this handmade Cuban Oxtail Stew—a delicious dish that will cheer you up on chilly nights!​

 

[culinary_connoisseur]

Tried it after a Cuban dinner date, now hooked.

 

[frustratedcook]

Wow, this Cuban Oxtail Stew recipe looks absolutely divine! The combination of tender oxtail, rich spices, and hearty vegetables is making my mouth water. Can't wait to give this a try and savor the flavors of Cuba right at home.

 

[Prel]

I was motivated to create oxtail stew at home after sampling it at a fantastic Cuban restaurant. The meat was so tender and the flavors were too amazing to ignore! Here's my version of the ideal recipe for Cuban Oxtail Stew. I hope you find it as entertaining as it was!

View attachment 2974Ingredients​

• 1 ½ cups vino seco (white cooking wine)​
• ¼ cup olive oil​
• 1 teaspoon salt​
• 4 pounds beef oxtails​
• 2 tablespoons olive oil, divided​
• 2 potatoes, peeled and quartered​
• 2 cups diced onion​
• 1 cup diced carrots​
• 6 cloves garlic, coarsely chopped​
• ½ teaspoon salt​
• ¼ cup green olives, pitted and halved​
• 3 bay leaves​
• 2 teaspoons Miami-style sazon seasoning (sazon completa)​
• ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)​
• ½ teaspoon allspice​
• 2 (15 ounce) cans tomato sauce​
• 3 cups chicken broth​

Directions​

1. Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well. Cover with plastic wrap and marinate in the refrigerator for 12 hours.​
2. Drain oxtails, discarding all but 1/2 cup of the marinade.​
3. 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.​
4. 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.​
5. 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.​

Savor the hearty tastes of this handmade Cuban Oxtail Stew—a delicious dish that will cheer you up on chilly nights!​

Your recipe sounds delightful! Oxtail stew is such a comforting dish. One tip I'd suggest is to let it simmer low and slow to really develop those rich flavors. Also, don't forget to skim off any excess fat for a cleaner finish. Happy cooking!

 

[AL_]

Just whipped up this Cuban oxtail stew and it's a flavor explosion! Tender oxtail meat, rich broth, and a medley of spices that make every bite heavenly. Perfect comfort food for a cozy night in.

 

[frustratedcook]

This Cuban Oxtail Stew recipe looks absolutely delicious! I love the combination of rich flavors and tender oxtail. Can't wait to try it out, especially with all those amazing spices and that slow-cooked goodness.