Cullen's Cuban Oxtail Stew
3-3 1/2 pounds oxtails, trimmed of fat, disjointed, and cut into 2-inch
pieces salt and freshly ground black pepper to taste
juice of 2 limes
1/2 cup pure Spanish olive oil
1 large onion, finely chopped
1 large green pepper, seeded and finely chopped
4 cloves garlic, finely chopped
1 cup drained and chopped canned tomatoes or prepared tomato sauce
1/2 cup dry sherry
1 cup dry red wine
2 cups canned beef broth
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 tsp freshly ground black pepper to taste
1 bay leaf
2 medium-size chorizos, or other spicy garlic sausage, sliced 1 inch
thick,optional
4 medium size all-purpose potatoes, peeled and quartered
Directions:
1. Sprinkle the oxtails with the salt, pepper, and lime juice. In a large soup
kettle or casserole over medium heat, heat 1/4 cup of the oil until fragrant,
then brown the oxtails on all sides. Transfer them to a platter and discard the
oil. In the same kettle, heat the remaining oil over low heat until fragrant,
then cook the onion, bell pepper, and garlic stirring, until tender, 6-8
minutes.
2. Return the oxtails to the kettle and add everything but the potatoes. Stir
well and bring to a boil over medium heat. Reduce the heat to low, cover, and
simmer 2 hours. Add additional stock if needed. Add the potatoes and cook an
additional 30 minutes, until the oxtails and potatoes are done, and serve hot.
Nutritional/Serving Info:
Makes 6 to 8 servings