Cuban Oxtails - Rabos de Buey Cubanos

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

Comments: 7

Theresa W. Dec 28, 2010, 10:17am UTC

Thanks for sharing this

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Gessy D. Dec 28, 2010, 3:31pm UTC

Cool I have been looking for a different way to cook oxtail... thank you.

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Jan S. Dec 29, 2010, 2:05am UTC

I saw oxtail soup in a store once and asked what it was like. The manager told me it was very tasty, but hairy. Some comedian! Thanks for posting to Cook it up Big!

Donald H. Dec 29, 2010, 8:01am UTC

Actually this IS NOT ox-tail soup...! It is ox-tails braised as you see then served over rice or poatoes...butnjot as a soup.

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Ms Lee P. Dec 29, 2010, 2:26am UTC

I like oxtail soup and this sounds like a good recipe. It's very similar to the recipe I use. The first time I served oxtail soup to my husband he couldn't believe that people actually ate oxtail soup. It soon became one of his favorites. LOL!

Ms Lee P. Dec 29, 2010, 2:28am UTC

I always chopped up half of a head of cabbage and added it to the soup I made.

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LeeAnn D. Jan 6, 2011, 2:42pm UTC

Oxtails have to be one of the most under-appreciated parts of the cow. They are so rich and flavorful. Love them. This looks like a devine recipe. I'm definitely printing this to make later. I don't know what they cost where you are, but they are expensive here. $8-9 per pound. And a pound is mostly bone. I don't eat them often because of that, but I'm definitaly making this recipe.

Question about the Adobo. What is it exactly? I've seen a lot of things with adobo this and adobo that. Is it a dry seasoning blend or something that comes in a can?

Thanks for sharing. :-)

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Cuban Oxtails - Rabos de Buey Cubanos

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