Servings: 4
Calories: 1134kcal
Equipment
- 1 Bottom Pot
Ingredients
- 4 lbs Beef Oxtails trimmed
- 1 onion diced
- 1 green bell pepper diced
- 2 carrots peeled
- 2 potatoes peeled and cut into 2-inch cubes
- 6 garlic cloves finely minced
- 8 ounces tomato sauce
- 1 tbsp tomato paste
- 2 tbsp vino seco dry white wine (optional)
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp chili powder
- 1 tsp sazon
- 1/4 cup olives pitted (optional)
- 8 cups chicken stock
- salt and pepper to taste
- oil
Instructions
- Beef oxtails should be trimmed of any extra fat before being liberally seasoned with salt and pepper.
- A big, heavy-bottomed pot with oil in it should be heated over medium-high heat. Cook the oxtails for 4 minutes on each side once they are heated. Never overfill the pan. Work in groups if necessary.
- Heat the kettle to medium-low, then remove the oxtails and set them aside.
- Cook the peppers, sofrito, and onions until they are transparent. After adding the garlic, stir briefly. Cook the tomato paste for 20 seconds after adding it.
- Tomato sauce, vino seco, cumin, olives, oregano, chili powder, bay leaf, and sazon are all added after stirring.
- Restock the pot with chicken fill and add the beef oxtails. Turn the heat up to high and let it to boil. Once it boils, cover it and let it simmer for an hour. To prevent the oxtails from sticking to the bottom of the pot, uncover and gently stir them. Cook for an another 1 1/2 hours with a cover on. If necessary, include potatoes, carrots, and 2-3 cups of water.
- Cook for a further 30 minutes, or until the potatoes and carrots are soft to the fork. Throw away any Excell oil. Enjoy after checking the seasoning!
Video
Nutrition
Calories: 1134kcal | Carbohydrates: 13g | Protein: 50g | Fat: 32g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 29g | Trans Fat: 32g | Cholesterol: 144mg | Sodium: 22mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Calcium: 111mg | Iron: 0.4mg
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