RABO GUISADO | RABO DOMINICANO *ENGLISH RECIPE VIDEO #bigmamacooks #raboencendido

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 5 pounds of oxtails with lime juice and vinegar.

Season oxtails with 2 tablespoons of garlic paste, sofrito, 2 salsa packets, 1 tablespoon of adobo, black pepper, 2 tablespoons of soy sauce, and 2 tablespoons of hot sauce; add 1 tablespoon of instant coffee and toss to combine.

Marinate for a minimum of 3 hours, preferably overnight.

In a pot over medium-high heat, add 2 tablespoons of oil and 1 tablespoon of brown sugar; let the sugar brown.

Once the sugar is browned, add in the marinated oxtails and let them color for 10 minutes without covering or moving them.

After 10 minutes, toss the oxtails and add 5 cups of water; mix it in and cover the pot for 1 hour on medium-high heat.

Check the oxtails after 1 hour; if no water is needed, lower the flame to medium and cover for 35 minutes.

After 35 minutes, add red bell pepper, cubanel pepper, and red onion; combine well.

If the broth is runny, add 2 tablespoons of tomato paste; if the broth is thick, skip this step and gauge liquid and salt levels, adjusting as necessary.

Add fresh cilantro on top, raise the flame back to medium-high, and cover for 20 minutes.

After 20 minutes, mix one last time and remove excess oil from the gravy; the rabo is done.

Cooking Techniques

Equipment Needed

Spice Level: