Abuela’s Oxtail Stew
This delicious estofado is packed with unforgettable beef flavor, veggies, spices and a dash of cariño. Try it and you see why this traditional recipe is worthy of any fiesta.
Rumba Meats® Beef Oxtails
- 30 MIN Prep Time
- 3.5 HRS Cook Time
- 10 Servings
- Rumba Meats® Beef Oxtails (3 pounds)
- 2 zucchinis, sliced
- 2 carrots, sliced
- 2 potatoes, cut in large pieces
- 1 (16 ounce) can Garbanzo beans
- 1 yuca, peeled, sliced (optional)
- ½ large white onion, chopped
- 4 tablespoons chopped cilantro
- 3 garlic cloves, chopped
- 1 small diced tomato
- 2 bay leaves
- 1 teaspoon ground cumin
- 3 tablespoons El Pato Salsa
- 1 tablespoon oil
- Salt, to taste
- Heat oil in a stockpot on low heat. Add onions and garlic. Saute for 5 minutes, stirring occasionally. Stir in cilantro and tomato and cook over low heat for 3 to 5 minutes.
- Add cumin, bay leaves and El Pato Salsa and simmer over low heat for 10 minutes, stirring frequently.
- Add the beef oxtails, stir to blend, cover and simmer for 10 minutes over low heat. Add 8 cups water and salt.
- Cook for 1½ hours, adding 2 cups additional water, if needed, until oxtails are tender and reach an internal temperature of 160ºF.
- Add yuca and simmer for 10 minutes. Add zucchini, carrots, potatoes and garbanzo beans. Cook for 20 minute or until vegetables are tender.
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