Slow-Cooked Cuban Oxtail Stew

Ingredients

• 2.5 kg (5.5 lbs) oxtail 2.5 kg (5.5 lbs) oxtail
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 2 bay leaves 2 bay leaves
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. 2.
   Season the oxtail with salt and pepper, then brown it on all sides in the pot. Remove and set aside.
3. 3.
   In the same pot, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
4. 4.
   Stir in the diced tomatoes, tomato paste, ground cumin, smoked paprika, and bay leaves. Cook for a few minutes to allow the flavors to meld together.
5. 5.
   Return the oxtail to the pot and pour in the beef broth and red wine. Bring to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 3-4 hours, or until the oxtail is tender and the meat easily falls off the bone.
7. 7.
   Skim off any excess fat from the surface of the stew. Adjust the seasoning with salt and pepper, if needed.
8. 8.
   Serve the Cuban oxtail stew hot, garnished with fresh cilantro. Enjoy with a side of fluffy white rice.

Treat your ingredients with care...

• Oxtail — To ensure tender meat, it is recommended to cook the oxtail on low heat for an extended period of time. This will allow the collagen in the meat to break down, resulting in a melt-in-your-mouth texture.
• Cumin — Toasting the ground cumin in a dry pan for a few minutes before adding it to the stew will enhance its aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add a diced chili pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Cuban oxtail stew hot, accompanied by a generous portion of fluffy white rice. The rice will help soak up the flavorful sauce and complement the richness of the oxtail.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl to showcase the hearty chunks of oxtail and vibrant vegetables.