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Rabo Guisado (Puerto Rican Oxtail Stew)
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Rabo Guisado (Puerto Rican Oxtail Stew)

3 h 20 minServes 6Nutri-Score C€€€
from @themoodyfoody16 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • oxtail (cleaned and trimmed)Meat1.6 kg
  • sofrito (fresh)Fresh60 ml
  • tomato saucePantry115 g
  • red pepper (sliced thin)Produce1 piece
  • green pepper (sliced thin)Produce1 piece
  • yellow pepper (sliced thin)Produce1 piece
  • Spanish yellow onion (sliced thin, cut in half)Produce1 piece
  • garlic (crushed in oil with adobo)Produce9 pieces
  • oilPantry30 ml
  • brown sugarPantry25 g
  • Sazon seasoning (1 packet)Spices1 piece
  • chicken bouillon powderPantry5 g
  • adobo seasoning (2 tsp for the oxtail, 1 tsp for the broth)Spices3 pieces
  • garlic powderSpices3 g
  • oregano (2 tsp for the oxtail, 1 tsp for the broth)Spices3 g
  • pepper (to taste)Spices2 g
  • salt (to taste)Spices3 g
  • cilantro (a bunch)Produce1 piece
  • bay leafSpices3 pieces
  • waterOther750 ml
  • chicken bouillon cubePantry1 piece

per serving

Nutrition

640kcal

Carbs
9 g
Proteins
53 g
Fat
43 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • Tongs

step by step

Method

  1. Season and marinate the oxtail

    • Season the oxtail with the adobo, Sazon, garlic powder, oregano and pepper.
    • Crush the garlic with oil and adobo, then add it to the oxtail with half of the sliced onions and peppers.
    • Mix well, cover and marinate overnight in the refrigerator.
    Step 1

  2. Brown the sugar and sear the oxtail

    • Heat the oil in a pot with the brown sugar and mix until it browns.
    • Sear the oxtail on both sides until nicely browned.
    • Remove the oxtail from the pot and set aside.
    Step 2

  3. Build the gravy

    • Add the reserved marinade juices to the pot.
    • Stir in the sofrito and tomato sauce and let it cook out.
    • Add the adobo, oregano, salt, pepper and water, then add the chicken bouillon cube.
    Step 3

  4. Simmer the oxtail

    • Return the oxtail to the pot along with the cilantro and bay leaf.
    • Cover and simmer on low until the meat is tender.
    Step 4

  5. Add the remaining vegetables

    • Once the meat is tender, add the rest of the onions and peppers.
    • Cook until the vegetables are tender and the gravy is flavorful.
    Step 5

  6. Serve

    • Serve hot, with rice.
    Step 6
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