Oxtail
Ingredients
- 8 oxtail
- 2 tablespoons of vinegar
- 2 packets of sazon with achiote
- 1 packet of sazon without achiote
- 1/8 teaspoon of pepper
- 1/2 teaspoon of adobo
- 3 goya hot pickled peppers, crushed & splash of the juice
- 1/2 teaspoon of sugar
- 2 cups of water
- 1/4 cup of oil
- 1 tablespoon of sofrito
- 1/4 cup of tomato sauce
Instructions
- 1 Rinse the oxtail with water, pat dry and trim any fat off the tails.
- 2 In a large mixing bowl season the oxtail with the sazon, adobo, pepper, hot pickled peppers and massage well.
- 3 In a deep pot, heat the oil and sugar together. The sugar will turn a very dark and begin to smoke.
- 4 CAREFULLY add the oxtail one at a time making sure each tail gets coated and browned.
- 5 Add water to just cover the oxtail and bring to a boil. Once boiling bring down to a simmer and leave covered for about 3-4 hours stirring occasionally. Don't let the water get too low, add a little bit at a time.
- 6 Once meat is tender add the sofrito and tomato sauce and simmer for another half hour.
- 7 Turn flame on high with lid off to get the sauce thick. If there is too much water add 1-2 teaspoons of corn starch to 2 tablespoons of water mix and toss in the pot. This will help thicken the sauce.
Related Recipes
