Dominican Oxtail Stew with Moro Rice
This is one of the most delicious meals you will ever have. The tenderness of the oxtail is amazing and finger-licking good!
Ingredients
Cooking Instructions
step 1
Rinse Oxtail (1) in water. Marinade oxtails with the Distilled White Vinegar (4 Tbsp), Red Wine (4 Tbsp), Adobo Seasoning (2 Tbsp), Garlic (1 tsp), and Salt (1/2 tsp). Marinade in the fridge overnight if possible or at least 2 hours.
step 2
At medium to low heat, in a Dutch oven deep pot cook the oxtails. Heat Corn Oil (1/3 cup) over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2-3 hours to cook until tender. Add a bit of water if you feel they are drying out.
step 3
When you feel that the oxtail is beginning to feel tender add Onion (1/2), Green Bell Pepper (1), Red Bell Pepper (1), Pitted Green Olives (4 Tbsp), and Tomato Sauce (2 Tbsp). Stir well and continue to simmer for 20-30 minutes until you feel it is tender enough for your liking, especially the bigger pieces.
step 4
To make the Moro, in a pot over medium heat, add Corn Oil (4 Tbsp), Garlic (1 Tbsp), Salt (1 Tbsp), Adobo Seasoning (1 tsp), Soy Sauce (1/3 cup), Onion (1/2), Yellow Bell Pepper (1/4), and Pitted Green Olives (2 Tbsp) and stir.
step 5
Once simmering add Tomato Sauce (4 Tbsp), stir, and then add the Pinto Beans (1 can). Add Water (4 1/2 cups), Fresh Cilantro (to taste), and stir again. Now cover and bring to a boil.
step 6
In the meantime, you can rinse the Long Grain White Rice (3 cups) if you prefer. Once the beans are boiling add the rice and stir. Lower to a simmer and cover for 25-30 minutes.
step 7
After 25-30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve with the oxtail.
