Grilling yellowfin tuna always results in deliciousness. This works well during summer barbecues on Saturday afternoons or at tailgating parties. For a little extra spice, you can add some cayenne pepper or finely chopped fresh ginger to the marinade.
| Prep Time: | 35 mins |
| Cook Time: | 4 hrs 14 mins |
| Additional Time: | 12 hrs |
| Total Time: | 16 hrs 49 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups vino seco (white cooking wine)
- ¼ cup olive oil
- 1 teaspoon salt
- 4 pounds beef oxtails
- 2 tablespoons olive oil, divided
- 2 potatoes, peeled and quartered
- 2 cups diced onion
- 1 cup diced carrots
- 6 cloves garlic, coarsely chopped
- ½ teaspoon salt
- ¼ cup green olives, pitted and halved
- 3 bay leaves
- 2 teaspoons Miami-style sazon seasoning (sazon completa)
- ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
- ½ teaspoon allspice
- 2 (15 ounce) cans tomato sauce
- 3 cups chicken broth
Instructions
- Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- Drain oxtails, discarding all but 1/2 cup of the marinade.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
- Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
- Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 785 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 252 mg |
| Dietary Fiber | 4 g |
| Protein | 73 g |
| Saturated Fat | 14 g |
| Sodium | 2008 mg |
| Sugars | 8 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Tried it for my Cubanese week and it was delicious! Will use that recipe again! I added rosties instead of rice.
Crowd pleaser for sure
I’m used to my mother’s and my sister’s Rabo encendido; we are Dominican so they made it a little different than Cuban style. I did add some of the things I’ve seen my mother and sister add to theirs. It came out delicious!!! We Loved It!!!
I really enjoyed this dish. My wife loves ordering this when we eat at Cuban restaurants and she asked me to make it. I followed recipe closely, but added more potatoes, carrots and garlic. Couldn’t find the Miami style sazón, but used more of the other. With some black beans and rice you will enjoy an authentic and delicious Cuban meal.
I’ve only tried oxtail once before and it was a small bite but thought it was good. When I saw it in the store I said why not? This is by far one of the best dishes I’ve ever made and will surely make it again!!
I am glad you all liked it as it’s a family recipe that’s been in my family for 30 years plus. You can also add hot sauce to make it hot ! Thats how I make it for the Firehouse!! You can also make it in Jamaican Jerk seasoning which is amazingly delicious as well.