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Puerto Rican Oxtail Stew (Slow Cooker Dinner)

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.

Rumba Meats® Beef Oxtails


  • 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


  1. Season oxtails evenly with adobo seasoning.
  2. Combine water or broth, sofrito tomato cooking sauce, and sazón in slow cooker and stir to blend.
  3. 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.
  4. Top Puerto Rican oxtail stew with chopped cilantro. Serve over white rice, if desired.