Puerto Rican Oxtail Stew
Ready in Approx 3 hours
Serves 8 people
Recipe adapted from Puerto Rican Cookery By: Carmen Aboy Valldejuli
1, Ox-tail chopped
1 lb stew beef (or mushrooms if you don’t have enough beef or choose to use less beef))
¼ or ½ cup olive oil
1 jar tomato sauce (plain/marinara)
2 bay leaves
1 tablespoon salt
½ or 1 lb carrots, cut into ½ in rounds
1 can green peas (optional)
½ lb potatoes, peeled, washed & cubed
12 olives stuffed with pimientos
1 tablespoon capers
Salt meat as soon as purchased (or when it has been defrosted) for at least 4 hours or overnight - and place back in fridge.
In a large pot, heat fat (butter or lard)- brown the meat over moderate to high heat.
Add sofrito, salt, bay leaves, olive oil and let it all cook together over medium heat for about 5 minutes
Add in tomato sauce (fill up tomato sauce container with filtered water and add to pot) and bring to boil.
REDUCE heat to low and, cover, and cook for 1 hour.
Add carrot &, mushroom, bring rapidly to boil, reduce heat to low, cover and cook for about an hour, or until meat is fork tender.
Add potatoes, olives, capers. Bring rapidly to boil, reduce heat to low, cover and cook for about an hour or until meat is fork tender and vegetables are done.
Add in peas (optional) Uncover, and boil to thicken sauce to taste.
Serve over rice. Buen Provecho!
If you only have beef bones (and no oxtail), you can use this same exact recipe, just broil the beef bones first under the broiler for 4 to 5 minutes on each side before adding to the pot.