This stew pairs perfectly with plantains or white rice on the side.
This delicious stew is made with oxtail braised in a rich tomato and red wine sauce with carrots and potatoes. Its literal meaning is “Tail on Fire,” but don’t worry! This dish, like the majority of Cuban cuisine, isn’t spicy. We recommend enjoying the succulent and tender meat with a side of white rice, fried plantains or vegetables.
Find oxtail and every ingredient you'll need for this recipe at Sedano's.
4lbs oxtails disjointed and cut into chunks
1cup olive oil
2cups dry wine divided
2 1⁄2cups onions diced
2 1⁄2cups green peppers diced
2cups red peppers diced
1cup carrots diced
1cup potato diced
6 garlic cloves
1⁄2teaspoon sazon completa seasoning or ground allspice
1teaspoon ground allspice
2 bay leaves
28 oz. cans tomato sauce
2 1⁄2cups broths
Marinate the meat in ¼ cup olive oil, dry cooking wine, and salt overnight.
Once you are ready to prepare the meat, discard the marinade. In a frying pan over medium high heat, brown the meat on both sides in olive oil until the meat is toasted. Reserve.
To the same frying pan, add onion, peppers, carrots and potatoes. Sauté until the onions are translucent for about 4 minutes. Add garlic and salt. Cook for one more minute.
Add the meat, nutmeg, tomato sauce, beef broth, bay leaves, allspice and Sazon Completa.
Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender (about 2 hours).
Remove bay leaves, reserve the gravy and serve with white rice on the side.