Puerto Rican Oxtail Stew (Slow Cooker Dinner)

Featuring:
Rumba Meats® Beef Oxtails

5 MIN Prep Time
8 HRS Cook Time
4-6 Servings

Original Blog & Recipe by
Kate Ramos

Kate is a former professional chef turned food writer and photographer who has spent a lifetime in the kitchen. She is passionate about sharing the recipes that brighten her family's days with the rest of the world. She is a mother of two, wife, and dog-lover. Kate lives with her family in Southern California where she writes her Mexican-Inspired food blog, ¡Hola! Jalapeño.

See more of my recipes

Bring the sazón with this classic receta. It’s a delicious treat with rich and flavorful oxtail, and you can prep it in five minutes. This is a slow cooker recipe that’s meant to maximize flavor. We suggest cooking it overnight. When you serve it, it’ll be like a dream.

Ingredients

Rumba Meats® Beef Oxtails (1 package, about 2 pounds)
1 tablespoon adobo seasoning
2 cups water or low-sodium or unsalted beef broth
1 (12-ounce) jar sofrito tomato cooking base
1 packet (about 1¼ teaspoon) sazón with culantro and achiote seasoning
4 cups (16-ounces) frozen papa criolla/baby yellow potatoes
1½ cups frozen sliced carrots
6 frozen mini ears corn-on-the-cob
Garnish: chopped cilantro
Recommended side: cooked white rice

Instructions

Season oxtails evenly with adobo seasoning.
Combine water or broth, sofrito tomato cooking sauce, and sazón in slow cooker and stir to blend.
Add seasoned oxtails and remaining ingredients. Cover and cook on low heat for 8 hours or until oxtails are tender and reach an internal temperature of 160ºF. Taste and adjust seasoning, if needed.
Top Puerto Rican oxtail stew with chopped cilantro. Serve over white rice, if desired.