The enchanting taste of Cuban cuisine captures the essence of the Caribbean through its use of bold spices, vibrant flavors, and a mix of Spanish, African, and indigenous Cuban ingredients. This Cuban Oxtail Recipe will transport you to the tropical island with its hearty island flavors, offering a succulent and flavorsome dish that perfectly melds tradition with culinary delight.
The Story Behind the Recipe
The oxtail, a cut from the tail of a cow, was once considered a lesser part, often used in stews and soups due to its rich, flavorful meat. In Cuba, rabo encendido (literally “lit tail”) is a traditional dish that has gained popularity for its deep, robust flavors, making it a beloved choice for special occasions or family gatherings.
Ingredients for Cuban Oxtail
- 3 lbs of oxtail pieces
- 1 large onion, finely chopped
- 6 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tomatoes, diced
- 1/4 cup of olive oil
- 1 cup of red wine
- 2 cups of beef broth
- 1 tbsp of tomato paste
- 1 tsp of cumin
- 1 tsp of dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp of red wine vinegar
- Fresh cilantro, for garnish
Cooking Instructions
Preparation
- Begin by seasoning the oxtail pieces with salt and pepper, allowing them to rest for at least 30 minutes.
Step-by-Step Cooking Guide
- Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the Oxtail: Sear the seasoned oxtail pieces until they are golden brown on all sides, roughly 5-7 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onions, garlic, and bell pepper. Sauté until the onions are translucent, which should take around 5 minutes.
- Add Tomatoes: Stir in the diced tomatoes and cook for another 2 minutes until they soften.
- Combine Ingredients: Return the oxtails to the pot. Pour in the red wine, beef broth, and tomato paste. Stir to combine.
- Season: Add cumin, oregano, bay leaves, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, stirring occasionally. The meat should be tender and almost falling off the bone.
- Add Vinegar: Shortly before serving, stir in the red wine vinegar to brighten the flavors.
- Serve: Garnish with fresh cilantro and serve with rice, black beans, or plantains for an authentic Cuban meal.
🌟 Note: The longer you cook the oxtails, the more tender and flavorful they become. Patience is key here.
Alternative Ingredients and Variations
- For a spicier version, you can add chopped jalapeños or cayenne pepper.
- Vegetarian Option: Replace oxtails with beefless tips or portobello mushrooms.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 620 |
| Fat | 40g |
| Carbohydrates | 12g |
| Protein | 55g |
| Iron | 10% DV |
In sum, this Cuban Oxtail Recipe brings the vibrant island flavors to your table, combining the rich meatiness of oxtail with a deep infusion of spices, red wine, and vinegar. Each bite transports you to the heart of Cuba, making it a perfect dish for savoring the rich culinary heritage of this tropical paradise. Whether you’re exploring Cuban cuisine for the first time or looking to expand your culinary repertoire, this dish offers a delightful experience that will leave your taste buds asking for more.
Can I make this dish in a slow cooker?
+
Yes, you can adapt this Cuban Oxtail Recipe for a slow cooker. Brown the oxtails and sauté the vegetables as directed, then transfer everything to your slow cooker and cook on low for 8-10 hours or on high for 5-6 hours until the oxtail is tender.
What are the best side dishes to serve with Cuban Oxtail?
+
Cuban Oxtail pairs well with sides like moros y cristianos (black beans and rice), platanos maduros (fried sweet plantains), or a simple salad with avocado and tomatoes for a refreshing contrast.
How can I ensure the oxtail becomes tender?
+
To achieve tender oxtail, ensure you cook it at a low temperature for a long time. Braising is key; let it simmer slowly, allowing the collagen to break down into gelatin, which tenderizes the meat.
