bonappetit
Oxtail Guisado
A slow-simmering stewy braise featuring oxtails, this guisado is a Caribbean-inspired dish originating in the Dominican Republic.
👥 4 Servings👤 Cleyvis Natera📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●microwave
📝 Preparation Steps
1
Oxtails
2
Rinse 2½ lb. ½"–¾" thick oxtails under cool running water; drain and place in a large bowl. Add 1 large red onion, thinly sliced, 1 large green bell pepper, halved, ribs and seeds removed, cut into strips, 1 bunch cilantro, tough stems removed, cut into 2"-long pieces, 6 garlic cloves, finely grated, 2 tsp. sazón con culantro y achiote, 2 Tbsp. adobo seasoning, and 2 Tbsp. dried oregano and mix until meat is coated in seasonings.
½ lb. ½"–¾" thick oxtails2large red onion, thinly sliced1large green bell pepper, halved, ribs and seeds removed, cut into strips1bunch cilantro, tough stems removed, cut into 2"-long pieces1. sazón con culantro y achiote (such as Goya)2 tsp. adobo seasoning (such as Goya)2 Tbsp. dried oregano2 Tbsp
3
Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Working in 3–4 batches to avoid overcrowding the pot, add oxtail (try to leave most of seasoning in bowl, but if some cilantro and vegetables adhere, that’s okay). Cook, turning halfway through, until browned on both sides, about ⏱️ 10 minutes. Transfer to a plate as you go.
. extra-virgin olive oil2 Tbsp
4
Return all oxtails to pot. Pour 4 cups water into bowl with remaining seasonings and vegetables, then add to pot. Bring to a simmer (still over medium-high heat); cover and cook until liquid reduces by a fourth, about ⏱️ 30 minutes.
5
Stir 3 oz. tomato paste (about 6 Tbsp.) and a little oxtail cooking liquid in a small bowl until paste is dissolved. Reduce heat to medium and stir tomato paste mixture into broth in pot. Re-cover pot, leaving lid askew, and cook, skimming excess fat or scum from surface as needed and adding up to 1 cup water to keep oxtails covered if needed and/or reducing heat to medium-low to prevent meat from burning underneath, until meat separates from the bones and is tender, 30–⏱️ 60 minutes. (If meat still isn’t tender at this point, add a little more water and continue cooking, checking for doneness and adding a little more water every ⏱️ 15 minutes until ready.) Do Ahead: Oxtails can be cooked 3 days ahead. Transfer to an airtight container; cover and chill. Skim off any excess fat before reheating gently on stovetop or in microwave.
. tomato paste (about 6 Tbsp.)3 oz
6
Salad and Assembly
7
Gently toss 2 avocados, cut into about ¾" pieces, 1 large cucumber, peeled, cut into about ¾" pieces, juice of 1 lime, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a pinch of freshly ground pepper in a large bowl to combine. Taste and season with more salt and pepper if needed.
avocados, cut into about ¾" pieces2large cucumber, peeled, cut into about ¾" pieces1Juice of 1 limeFreshly ground pepper
8
Divide oxtails among plates and arrange some salad on the side of each.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...