Ingredients:

  • 2 lbs (900g) oxtails
  • 1 tablespoon (15g) adobo seasoning
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) black pepper
  • 1 tablespoon (15ml) olive oil
  • 2 tablespoons (30ml) olive oil (for cooking)
  • 1 medium onion, chopped
  • 1 bell pepper, chopped (red or green)
  • 4 cloves garlic, minced
  • 2 medium tomatoes, chopped (or one 14 oz (400g) can of diced tomatoes)
  • 2 cups (480ml) beef broth
  • 1 cup (240ml) red wine (optional)
  • 2 bay leaves
  • 1 tablespoon (15ml) cider vinegar
  • 1 teaspoon (5g) cumin
  • 1 teaspoon (5g) paprika
  • ¼ teaspoon (1g) cayenne pepper (adjust to taste)
  • Fresh cilantro or parsley for garnish

Instructions:

  1. In a large bowl, combine oxtails, adobo seasoning, salt, pepper, and olive oil. Mix to coat evenly. Cover and refrigerate for at least 15 minutes.
  2. Heat a heavy-bottomed pot over medium-high heat. Add olive oil. Sear the marinated oxtails in batches until browned on all sides. Remove and set aside.
  3. In the same pot, add onions and bell pepper. Sauté until softened. Stir in garlic and cook until fragrant for about 1 minute.
  4. Add tomatoes, beef broth, red wine (if using), bay leaves, cider vinegar, cumin, paprika, and cayenne pepper. Mix well.
  5. Return oxtails to the pot. Bring to a simmer.
  6. Cover and reduce heat to low. Let simmer for 2-2.5 hours, stirring occasionally, until oxtails are tender and falling off the bone.
  7. Remove bay leaves. Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley before serving.