Rabo Guisado (Puerto Rican Oxtail)
A rich, soulful Puerto Rican-style oxtail stew braised low and slow in a sofrito-tomato gravy with peppers, garlic, and Latin spices. Tender, glossy, and built for a plate of rice.
Servings: 8 people
Equipment
- Heavy Buttom Dutch Oven or Large Pot
Ingredients
- 3-4 lbs Trimmed Oxtail Fresh & Cleaned
- 1/4 cup green sofrito
- 8 ounces Goya tomato sauce
- 1 medium red pepper sliced
- 1 medium green pepper sliced
- 1 medium yellow pepper sliced
- 1 spanish onion sliced
- 8 cloves garlic smashed
- 4 tbsps oil divided
- 3 tbsps brown sugar
To season the Oxtail
- 1 packet Sazón or (2 teaspoons)
- 1 teaspoon Maggi chicken bouillon powder (or 1 cube, crushed)
- 2 teaspoons adobo
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 teaspoon pepper
- 2 teaspoons salt
- 2 tablespoon oil
- 2 teaspoons browning optional but helps with color
Instructions
Marinade the Oxtail
- In a large bowl, combine the oxtails with the sazón, Maggi bouillon, adobo, garlic powder, oregano, browning (if using), pepper, and crushed garlic and 2 tablespoons of oil. Add half of the sliced peppers and onion. Toss until every piece is well coated, then cover and refrigerate overnight (or at least 4 hours).
Caramelize the brown sugar base:
- Heat a heavy-bottomed Dutch oven over medium heat. Add the oil, then the brown sugar. Stir continuously until the sugar melts and turns a deep mahogany color, about 2 minutes. Do not walk away — it goes from caramel to burnt very quickly.
Sear your oxtail
- Remove the oxtails from the marinade, reserving the marinade juice and peppers. Working in batches to avoid crowding, sear the oxtails on all sides until deeply browned. (about 2-3 minutes on each side) Transfer to a plate as they finish.
Build the broth:
- Pour the reserved marinade juice into the pot along with the sofrito and tomato sauce. Stir and let it bubble for 1-2 minutes. Stir in the broth seasonings: adobo, oregano, salt, and pepper to taste. Add 3-4 cups of water to the oxtail marinade bowl and pour the water into the pot.
Simmer low and slow
- Return the oxtails to the pot ensuring they are fully submerged into the water. If needed, add more liquid. Add the cilantro, culantro, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2-3 hours, stirring occasionally.
Finish
- Stir in the remaining sliced peppers and onion. Simmer uncovered for another 10-15 minutes, until the peppers are tender-crisp and the gravy has thickened slightly. The oxtails are ready when a fork slides in easily and the meat pulls cleanly from the bone. Taste and adjust salt. Discard the bay leaf and let rest 5-10 minutes before serving over arroz con gandules, white rice, plantains, or yucca, with extra gravy spooned on top.
Notes
- For best flavor, marinate the oxtails overnight.
- Don't rush the brown sugar caramel — that deep mahogany color is what gives this stew its signature look and flavor.
- Sear in batches; crowding the pan steams the meat instead of browning it.
- This recipe tastes even better the next day. Make ahead when you can.
- For a Cuban-style twist, add 1/2 cup dry red wine after searing.
- For a Dominican-style spin, add the juice of a sour orange or fresh lime to the marinade.
- Freezes well for up to 3 months.
Nutrition
Calories: 440kcal