Cuban Oxtails - Rabos de Buey Cubanos
Categories: Meat, Ethnic, Cuban, Main dish, Hispanic
Yield: 8 servings
8 lb Oxtails trimmed & cut to 2" pieces
2 c Onions minced
2 c Carrots minced
1/2 c Chopped celery
Adobo to taste
1/2 c Red Bell pepper diced
1/2 c Green Bell pepper diced
2 ea Garlic cloves minced
3 ts Cumin ground
1 ts Coriander seed ground
3 ea Bay leaves
1/4 c Capers rinsed
3 c Canned tomatoes with their juice chopped
4 c Beef stock
1/2 c Cilantro fresh & chopped
Pre-heat oven to 450 deg-F.
Put your oxtails in a deep roasting pan.
Roast in your oven for 30 mins. being sure to turn meat once.
Remove from oven then pour off all rendered fat.
Distribute all vegetables around your oxtails.
Season with spices & adobo.
Pour tomatoes & beef stock over your oxtails with enough water to cover them.
Put into your hot oven for 1 hr.
Check every 20 mins.
Stir with a spoon to break up any crust that forms.
Add some water if it seems dry.
Reduce the heat to 350 deg-F. after 1 hr. then continue cooking for 4-60 mins. until your oxtails are done,
Pull 1 large piece of oxtail to check for doneness.
This meat should fall from bone.
Remove oxtails from pan.
Skim sauce to remove as much fat as possible.
Allow oxtails to cool.
Cover oxtails with sauce then chill overnight in a covered container.
Slowly reheat your oxtails in their sauce.
Serve over white or yellow rice garnished with fresh cilantro.
ORIGIN: Hilda Montero, Tampa-FL, circa 1999