This is Just a Tribute........ Cuban Oxtail Stew

One night many many months ago, I went looking for something to eat that was rich and savory. I think it had a little to do with being homesick for NYC, and maybe one of my many cravings at the time  I couldn't even think of eating at any of the local fast food places and I was way to tired to cook. 

Well after a short time of looking for food places on yelp, I found a decent rated eatery that I thought would offer something delicious and satisfy my cravings.....and it was only a few minuets from home!  I quickly packed up the hubby and kids and made a mad dash to our dining destination.  When we arrived we were greeted by a cozy little restaurant with single server who wore a big smile. After some fussing with the menu, our orders were placed and we all waited.  I can't quite remember what the kids ordered, but my husband ordered bistec encebollado,  and I ordered something I would end up getting at least 20 times in a 12 month time frame..... Cuban Oxtail Stew!

Now this was by no means the first time I have eaten oxtails, or even cooked them for that matter....but the recipe I used in the past was the Jamaican one that calls for browning sauce (also very delicious, and I made them for my baby shower in 2009....huge hit!), BUT with that said....I think this is my new favorite!

Since moving quite far away from this haven of deliciousness, means no quick stops to satisfy my occasional craving, I decided, of course to consult the cooking gods, and take a crack at making these wonderful little slices of spine myself! 

Just so you know....This is not exactly the great oxtails that were served.......this is just a tribute. 

Here's what you need..................................

• 5 lbs oxtail slices (thick slices, thin just wont do)
• 1/4 cup olive oil 
• 1 bottle of red cooking wine 
• 1 teaspoon salt 
• 2 whole dices onions 
• 2 whole diced green peppers 
• 2 whole diced red peppers 
• 1 cup diced carrot ( I forgot to add this ) 
• 2 Med potatoes diced 
• 1.5 tbs minced garlic 
• 3/4 teaspoon sea salt 
• 1 package sazon seasoning ( I used the one with y culantro y achiote) 
• 1/2 teaspoon ground allspice ( forgot this too) 
• 1 teaspoon nutmeg 
• 2 dried bay leaves 
• 1 -16oz can of tomato sauce 

Wait a while............................
Combine the meat with the cooking wine,olive oil, and salt and let it sit overnight or for a few hours.


Cook it up.........................
Remove the meat from the marinade and In a deep pan or pot, brown meat on both sides in olive oil.


Take the browned meat out of the pan and place in a holding dish, saute onion, peppers, carrots, and potatoes until done.


Add garlic and salt and continue cooking for about a minute.Combine the meat with the sauteed ingredients,Bring to a boil, reduce heat to low, cover, and simmer until the meat is tender. about 2 hours or longer if needed.

Ideally you may want to serve this with some white rice, black beans, and plantains. either way..this is GOOD!


Eat and enjoy!