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Cuban Oxtail Stew

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PREP TIME
35 min
COOKING TIME
254 min
TOTAL TIME
1009 min
SERVINGS
8 servings
Dinner Cuban
Cuban Oxtail Stew
Ingredients
  • 1 1/2 cups vino seco (white cooking wine)
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 4 pounds beef oxtails
  • 2 tablespoons olive oil, divided
  • 2 potatoes, peeled and quartered
  • 2 cups diced onion
  • 1 cup diced carrots
  • 6 cloves garlic, coarsely chopped
  • 1/2 teaspoon salt
  • 1/4 cup green olives, pitted and halved
  • 3 bay leaves
  • 2 teaspoons Miami-style sazon seasoning (sazon completa)
  • 1/2 (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
  • 1/2 teaspoon allspice
  • 2 (15 ounce) cans tomato sauce
  • 3 cups chicken broth
Instructions
1
Combine vino seco, olive oil, and salt in a large bowl to create a marinade. Add oxtails to the bowl and mix thoroughly, ensuring they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 12 hours to allow the flavors to meld.
2
Remove oxtails from the marinade, reserving 1/2 cup of the liquid. In a large pot, heat olive oil over medium-high heat and sear oxtails until they are nicely browned on all sides, about 2 minutes per side. Transfer the oxtails to a large plate and set them aside.
3
In the same pot, heat an additional 1 tablespoon of olive oil over medium-high heat. Sauté sliced potatoes, onions, and carrots until the onions are translucent and the vegetables are tender, about 5 minutes.
4
Using a mortar and pestle, mash garlic and salt together to form a coarse paste. Add the garlic paste to the pot and stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, and allspice to infuse the dish with flavor. Pour in the reserved marinade, tomato sauce, and chicken broth to create a rich and savory liquid.
5
Return the oxtails to the pot. Bring the mixture to a boil, then reduce the heat and simmer, covered, until the oxtails are tender and falling off the bone, about 4 hours.