Dominican Oxtail Stew with Moro Rice (Rabo Encendido/Guisado con Moro)

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide a rich flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar provides acidity.

Season the oxtail with garlic, adobo, oregano, red wine, soy sauce, and vinegar. Stir well to combine.

Cover the seasoned oxtail and place it in the refrigerator overnight or for 2 hours.

In a heated skillet, add olive oil and the oxtail. Stir well and cover, heating at medium-high.

As the oxtail begins to simmer, check periodically to ensure it is not sticking to the pot and is getting tender. This process can take 2 to 3 hours depending on the thickness of the oxtail.

When the oxtail starts to brown, stir well and add peppers, onions, and olives. Stir again and cover to continue simmering.

After a few minutes, add tomato sauce and stir. Cover and simmer for a minimum of 20 to 30 minutes or until the oxtail is as tender as desired.

In a pot, heat olive oil and add garlic, adobo, onions, soy sauce, peppers, olives, and tomato sauce. Stir well.

Add the beans (canned or boiled) and water, then stir and cover to simmer.

When the mixture comes to a boil, add the rice and stir well. Allow it to boil and evaporate the water added to the beans.

After the water has evaporated, add more olive oil, stir well, cover, and put on low simmer for 25 to 30 minutes.

After 30 minutes, stir the rice to ensure it is fluffy, then cover again for another 5 minutes.

Stir again and the rice is ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens