Colombian-Style Oxtail Stew

Ingredients

• Rumba Meats® Beef Oxtails (1 package)
• 1 cup water
• 2 cups beef broth
• 4 scallions, finely chopped
• 3 garlic cloves, finely chopped
• 2 cups beef broth
• 1 white onion, finely chopped
• 2 cups tomato, finely chopped
• ½ pound frozen or fresh yucca (cassava)
• 8 whole small potatoes, peeled
• 1 teaspoon cumin powder
• ½ teaspoon of sazon with color
• Salt and pepper to taste
• Chopped cilantro, to taste
• Cooked white rice, as needed

Instructions

1. In a blender, combine water, scallions, garlic and onions. Cover and blend until smooth.
2. To a pressure cooker, add beef oxtails, beef broth and the scallion blend. Secure lid and close the pressure release valve. Select “manual” mode, adjust the time to 35 minutes and cook until oxtails are tender and reach an internal temperature of 160ºF. Once the cook time has expired, press “cancel.” Carefully turn the vent to release the pressure and remove the lid.
3. Stir in tomatoes, yucca, potatoes, cumin, and sazon. Season with salt and pepper. Secure lid and close the pressure release valve. Select “manual” mode, adjust the time to 5 minutes and cook. Once the cook time has expired, press “cancel.” Carefully turn the vent to release the pressure and remove the lid.
4. Add fresh cilantro to oxtail stew.
5. Serve a mix of oxtails and vegetables spooned evenly over white rice.