How To Make: RABO GUISADO (Rabo Encendido)/Dominican Braised Oxtails

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

oxtail

🥗Healthier: beef shank

💰Cheaper: beef chuck

Beef chuck is more affordable while still providing rich flavor.

Wash and clean the oxtails with ample lime and vinegar.

Season the oxtails with 3 tablespoons of sofrito, 2 tablespoons of garlic paste, 2 tablespoons of black pepper, 1 teaspoon of ground cumin, 2 yellow seasoning packets, 1 tablespoon of adobo, and 2 tablespoons of soy sauce.

Add 2 teaspoons of coffee and mix everything well.

Add 2 tablespoons of ground oregano and mix again.

Optionally add cooking wine or any alcohol of choice, mix well, and cover with aluminum foil.

Marinate in the fridge for a minimum of 3 hours, preferably overnight.

Heat 2 tablespoons of oil in a large pot over high heat and add 2 teaspoons of sugar to brown it.

Add the oxtails one by one and brown them for 10 minutes without moving them, then cover the pot.

After 10 minutes, add 2 cups of water and mix everything together, then cover with a slight opening and cook on high heat for 30 minutes.

After 30 minutes, add another 2 cups of water and lower the heat to medium for 1 hour and 20 minutes.

Prepare the veggies: slice the ahiku vanilla, red bell pepper, and red onion, and wrap the cilantro with recao.

After 1 hour and 20 minutes, add the prepared veggies and 2 tablespoons of tomato paste, mix everything together, and add 1 cup of water.

Cover and cook for another 30 minutes on medium heat.

Remove the large vegetables from the pot for easier serving.

Skim the fat from the top of the oxtail mixture using a spoon.

Serve the oxtails with a side of moro de avichuela negra (black bean rice).

Cooking Techniques

Equipment Needed

Spice Level: