Rabo Guisado (Puerto Rican Stewed Oxtail)
Ingredients
- 4 lbs oxtail cut at the joint if using whole oxtail
- 2 tbsp white vinegar
For The Marinade
- 2 tsp achiote oil plus more to saute
- 2 tsp adobo seasoning
- 2 tsp sazon seasoning
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 2 tsp garlic powder
- ¼ cup sofrito
- 8 cloves garlic, minced
- ⅓ cup liquid Sazon seasoning
For The Stew Broth
- 2 cup red wine such as Cabernet or Merlot
- water
- 2 tbsp powdered chicken bouillion plus more, if needed
- 1½ cup tomato sauce
- 1 bell pepper, sliced into strip
- 1 white onion, sliced into strips
- 5 sprigs fresh thyrme optional
- 3 dried bay leaves or 1 fresh
- 3-4 culantro (recao) leaves or ¼ cup of fresh cilantro
Instructions
Marinate The Oxtail
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Clean the oxtail by placing them in a bowl and adding the vinegar. Toss to coat, then rinse with water. Drain and set aside in a bowl.
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Season the oxtail with the achiote oil, adobo, sazon, oregano, black pepper, garlic powder, sofrito, garlic and liquid sazon seasoning. Toss the oxtail to coat the pieces with the marinade mixture. Cover with plastic wrap and marinate for one hour, or up to overnight.
Cook The Oxtail
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In a large Dutch oven, add 2 tsp of achiote oil and heat to medium heat. Remove the oxtail from the marinade (save it!) and brown the pieces for 3-4 minutes per side.
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Pour the marinade into the pot on top of the oxtail, then add the wine, chicken bouillion and tomato sauce. Stir the mixture and scrape the bottom of the pan to remove any brown bits.
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Add the peppers, onion, thyme and bay leaves into the pot. Add enough water to completely cover the oxtails. Bring the mixture to a boil, then reduce to medium low and cover, leaving the edge of the pan slightly uncovered so that the mixture can reduce.
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Cook the oxtail stew for 3 hours, until they're tender and ready to fall off the bone. Season with salt to taste, then serve hot.