Rabo Guisado Recipe

Cooking Instructions

1. 1

   Prepare the Oxtail

   In a large pot, heat the olive oil over medium-high heat. Season the oxtail pieces with salt and black pepper. Sear the oxtail in the pot until browned on all sides, about 10 minutes. Remove the oxtail and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion, minced garlic, and bell pepper. Sauté until the vegetables are soft, about 5 minutes.

3. 3

   Build the Stew

   Add the sliced carrots, diced tomatoes, beef broth, bay leaves, cumin, and the seared oxtail back to the pot. Stir to combine.

4. 4

   Simmer

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours, or until the oxtail is tender and falling off the bone.

5. 5

   Finish the Stew

   Once the oxtail is tender, remove it from the pot and shred the meat, discarding the bones. Return the shredded meat to the pot and stir in the chopped cilantro. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Serve hot over rice or with crusty bread.