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Colombian-Style Oxtail Stew

Prep Time: 20 minutes | Cook Time: 45 minutes | Serves: 4

Recipe courtesy of Erica Dinho with My Columbian Recipes.

Ingredients
  • Rumba® Beef Oxtails (1 package)
  • 1 cup water
  • 2 cups beef broth
  • 4 scallions, finely chopped
  • 3 garlic cloves, finely chopped
  • 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
  • Fresh cilantro
Instructions
  1. Add water, scallions, garlic and onion to a blender. Blend until well combined.
  2. Add oxtail, beef broth and the onion mixture to a pressure cooker. Secure lid and close the pressure release valve. Select “manual” mode, adjust the time to 35 minutes and cook. Once the cook time has expired, press “cancel.” Carefully turn the vent to release the pressure and remove the lid.
  3. Add tomatoes, yucca, potatoes, cumin, salt and pepper, and mix to combine. 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 and serve over white rice, dividing the oxtail and vegetables evenly.