If you’ve never tasted Rabo Guisado, you’re in for a treat—a slow-cooked, flavor-packed delight that’s basically the Hispanic version of oxtail, but with a whole lot more soul. Picture this: oxtails getting cozy with garlic, onions, bell peppers, tomatoes, and a bunch of herbs in a pot. They marinate, they stew, and then comes the magic—slow cooking that turns into melt-in-your-mouth goodness. The result? A dish that’s like a warm hug for your taste buds.
And here’s the kicker—every Hispanic family has their own spin on it. Dominicans might add a citrus kick, Cubans a dash of wine. It’s like a culinary fiesta in a pot. Served with rice, plantains, or yucca, Rabo Guisado isn’t just food; it’s a reason for the whole familia to gather ’round and savor the good stuff. So, whether you’re a seasoned chef or just a hungry soul, Rabo Guisado invites you to kick back, grab a plate, and join the tasty party. Cheers to good vibes and even better bites!
Why everyone Loves this Oxtail Recipe
- The flavor is different- This Oxtail recipe uses Latin Flavors which makes it super special. Many oxtail recipes have a deeper flavor profile, while this has a tomato base, so it pairs perfectly with rice, avocado, and even salads.
- It’s Perfect for Holidays!– This recipe is great for small to large gatherings! Double the recipe for large groups and watch everyone salivate over this delicious meal! Especially the sauce!
- It’s rich in flavor- You can take a bath in this gravy (seriously). The sofrito, tomato sauce, juiciness from the oxtail meat, combined with the spices and brown sugar base make for a cozy, decadent flavorful stew that can be enjoyed with arroz con gandules, mash potatoes, and even salads.
Let’s make Rabo Guisado Together, with Toni Chapman @themoodyfoody
Tips for Making the Perfect Rabo Guisado
- Choose Quality Oxtail: Select fresh and high-quality oxtail with good marbling. This will ensure a rich and flavorful broth as the meat cooks.
- Marinate for Flavor: Marinate the oxtail before cooking to enhance its taste. You can use a mixture of garlic, lime juice, salt, pepper, and your choice of herbs. Allow it to marinate for at least a few hours or overnight in the refrigerator.
- Sear Before Stewing: Before adding the oxtail to the stew pot, sear the pieces in a hot pan. This step helps to lock in the flavors and gives the meat a nice brown color. Searing also adds depth to the overall taste of the dish.
- Slow Cooking for Tenderness: Rabo Guisado benefits from slow cooking. Use a low heat setting and allow the oxtail to simmer until it becomes tender. This slow cooking process helps break down the collagen in the oxtail, resulting in a melt-in-your-mouth texture.
- Don’t skip out on Aromatics and Spices: The onions, bell peppers, sofrito, culantro, cilantro, and variety of spices enhance the overall flavor profile. Adjust the seasoning as needed during the cooking process to achieve the desired taste but use as many these ingredients as possible for the best outcome!
- 3-4 lbs Trimmed Oxtail Fresh & Cleaned
- 1/4 cup sofrito
- 4 oz tomato sauce
- 1 medium red pepper sliced
- 1 medium green pepper sliced
- 1 medium yellow pepper sliced
- 1 spanish onion sliced
- 8-10 cloves garlic crushed
- 2 tbsps oil
- 2 tbsps brown sugar
To season the Oxtail
- 1 packet Sazon
- 1 tsp Maggie chicken bouillon powder
- 2 tsps adobo
- 1 tsp garlic powder
- 2 tsp oregano
- 1/2 tsp pepper
To Season the broth
- 1 tsp adobo
- 1 tsp oregano
- salt, pepper to taste
- 2 sprigs cilantro
- 2 sprigs culantro if you can't find it, add more cilantro
- bay leaf
- Season oxtail with spices and garlic. Use 1/2 of sliced peppers and onions and marinate overnight.
- Add oil to a hot large pot, toss in brown sugar on medium heat. Stir until you have a dark brown base. Be careful not to burn!
- Sear oxtail on both sides until brown, set aside
- Add marinade juice from oxtail to pain, then, add in sofrito, tomato sauce, and water, and spices to season the broth
- Toss oxtails back in, along with cilantro, cilantro and bay leaf, cover and simmer on low heat for 2-3 hours or until tender, stirring occasionally.
- Once your oxtails are tender, add the rest of your peppers in and cook for another 15 minutes.