Oxtail Sancocho

Ingredients

• 2 packages Rumba Meats® Beef Oxtail
• 1 tablespoon vegetable oil
• 1 tablespoon adobo all-purpose seasoning
• ½ cup prepared sofrito
• 1 bay leaf
• ½ teaspoon dried Mexican oregano
• 8 cups water (or beef or chicken broth)
• 2 green plantains, cut into 1 to 2-inch pieces
• 2 cups large diced yuca
• 2 ears of corn, cut into 1 to 2-inch rounds
• 2 cups large diced, peeled calabaza or butternut squash
• 2 smoked sausage links, sliced into 2-inch pieces
• Chopped cilantro
• Sliced avocado
• Lime wedges

Instructions

1. Heat oil in a Dutch oven over medium-high heat. Working in batches, add oxtails, season with adobo seasoning, and cook until evenly browned (about 5 minutes on each side). Set aside and repeat with second batch. Remove excess pan drippings, if desired.
2. Reduce heat to low, add ½ cup sofrito to Dutch oven and cook for 2 minutes, stirring frequently. Add reserved browned oxtails and juices back to pot. Stir in bay leaf, oregano, and water or broth. Bring to a boil, reduce heat and simmer covered for 2 hours, stirring occasionally until oxtails are tender and reach an internal temperature of 160°F.
3. Add plantain, yuca, and corn. Simmer over low heat for 30 minutes. Add squash and smoked sausage and simmer for 10 to 15 minutes or until vegetables are tender. Taste and adjust seasonings, if needed.
4. Serve sancocho with choice of toppings such as chopped cilantro, sliced avocado, and lime wedges. Accompany with white rice, if desired.