Cuban Oxtails

Photo by Marvelous Melaange

Every holiday season, I order 6 lbs. of delight for our family - OXTAILS!! This Christmas past, I tweaked my recipe for Cuban Oxtails. Gate open! -Victorine

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CUBAN OXTAILS

Set oven to 350

Ingredients:

3 tbsp olive oil (enough to coat bottom of pot)

6 lbs Beef Ox tails – cut in package

1 large green bell pepper – diced

1 large onion – diced

4 medium garlic cloves – mashed or minced garlic

1 cup Green olives with pimento

2½ cups dry red wine (Spanish, if possible)

1½ cups of water

salt & pepper to taste (if needed)

32 oz tomato sauce

Sazon seasoning

1 Bay leaf

Browning sauce, (Optional)

Preparation:

• This recipe makes approximately 6 servings

• Wash oxtails well in vinegar and water. RInse well.

• Cover with Sazon, salt, & pepper

• Marinate oxtails at least 2 hours or overnight

• In oven-safe pot, add olive oil and meat to pot. Set on medium heat until the

• meat browns. Set aside

• In same pot, add seasoning, bell pepper and onion.

• Cook until onions and peppers wilt. Add garlic.

• Add wine and water to almost cover the meat

• Add tomato sauce & olives

• Add meat

• Add browning sauce, if needed, just a little

• Cover until the mixture comes to a slow boil.

• Place pot in heated oven and cook 2-4 hours, until meat falls off the bone

Serve with rice, or polenta

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Vicktorine