Treat your family to a different flavor of food, Cuban Oxtail Stew. Surprise them with the enticing meat and wine smells drifting from the kitchen to just about every little corner of your home. Beef oxtails, slowly simmered for hours in a robust red wine, infused with garlic, onions and capers, for a colorful harmony of perfection on your taste buds. Flavors with poetry!
Cook with heart; eat with gusto. Buen Provecho!
This recipe makes 4 servings
Steps 1 (Marinate for 24 hours):
Preheat oven to 500 degrees
3 pounds beef oxtails, trimmed of most fat (but you want some for ultimate flavor)
1 large onion, coarsely chopped
10 garlic cloves, coarsely chopped
1 tablespoon dry Italian herbs
1/3 cup capers, juice included
3 1/2 cups hearty red wine (Zinfandel works very well)
1/4 tawny port
1 tablespoon coarse gray salt
1/2 tablespoon red chili flakes
Spread oxtails on a heavy shallow pan and roast for 20 minutes, let cool for about 20 minutes.
In a non-reactive bowl add meat and ingredients, toss well to combine, cover tightly with plastic wrap (and then maybe even with foil, too, this helps to contain the garlic’s pungent aroma from spreading), and place in the fridge overnight and [preferably] up to 24 hours.
Note: Fresh, beefy oxtails can be found at your local San Jose Lunardi’s Market.
Steps 2 (Day of cooking):
Preheat oven to 325 degrees
1 6-ounce can tomato paste
Put the oxtails into a suitable size, heavy Dutch oven and bring to a quick boil, when boiling, cover the pot, place in the already preheated oven, and cook for about 4 hours, or until just tender when poked with a fork.
Add tomato paste, blending well, and adjust salt to taste. Put back in the oven and cook for another hour.
Serve this with a helping of “Family Heirloom Cuban Black Beans” and “Salvadoreño Fried Rice.”
