Oxtail stew recipe: Abuela's Kitchen cooks with Rumba Meats

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces fat content while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Oregano is a cost-effective herb that adds a similar aromatic quality.

Turn on heat to low.

Add 2 teaspoons of olive oil to the pot.

Add 1 whole chopped onion and 3 pieces of garlic; sauté for about 5 minutes, stirring occasionally.

Add chopped cilantro and 1 whole chopped tomato; let flavors blend.

Stir in 1/4 tablespoon of cumin and 2 bay leaves.

Add 3 tablespoons of Bocas del Oro sauce; adjust for spiciness as desired.

After 10 minutes, add oxtail to the pot; cook for 10 minutes, stirring occasionally.

Pour in 8 cups of water and add salt to taste.

After cooking for about 1.5 hours, if the stew seems dry, add 2 cups of water.

Add yuca and cook for 10 minutes.

Add remaining vegetables (zucchini, carrots) and garbanzo beans; cook for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: