Recipe

Servings: 4-6
Author: Bren Herrera - House of Bren

INGREDIENTS

  • 3 pounds Rumba® Beef Oxtails
  • 1/4 cup olive oil
  • 2 teaspoons smoked wood salt (or salt of choice)
  • 3 teaspoons smoked paprika
  • 1½ cups tomato sauce or 3 medium tomatoes, pureed
  • 3 tablespoons red wine vinegar
  • 1 bottle of Merlot or Cabernet Sauvignon
  • 1 red bell pepper, cut into 1/2 inch strips
  • 1 Spanish onion (or yellow onion), cut into 1/2 inch strips
  • 5 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated or 2 teaspoons powdered
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons ground nutmeg
  • 1 bay leaf

INSTRUCTIONS

Pressure Cooker Method

  1. Clean oxtail, minimally trimming excess fat with paring knife. Some fat is good – it will render and add flavor to the sauce.
  2. Season oxtail with salt and smoked paprika. Add olive oil to pressure cooker on low heat.
  3. Add oxtail; raise heat to medium and brown for 5 to 10 minutes, turning with tongs.
  4. Add tomato sauce, red wine vinegar, wine and remaining dried ingredients, including onion and garlic. Stir gently, and close pressure cooker. Turn to high pressure and set to cook for 30 minutes total over high heat. When high pressure is reached, reduce heat to medium and continue cooking.
  5. When done, turn off heat, keeping the lid on and automatically releasing pressure. Let sit for 5-7 minutes. When ready to serve, gently stir with wooden spoons.
  6. Adjust for salt and pepper to taste.

Stove Top Method

  1. Clean oxtail, minimally trimming excess fat with a paring knife. Some fat is good – it will render and add flavor to the sauce.
  2. In a 6-quart Dutch oven, season oxtail with salt and smoked paprika. Add olive oil to Dutch oven and heat on low.
  3. Add tomato sauce, red wine vinegar, wine and remaining dried ingredients, including onion and garlic. Stir gently, put lid on Dutch oven. Cook for an additional 45-55 minutes over low to medium heat or until oxtail is tender and appears to fall off bone.
  4. When done, turn off heat, keeping lid on. Let sit for 5-7 minutes. When ready to serve, gently stir with wooden spoons.
  5. Adjust salt and pepper to taste.