👨‍🍳 作り方

1. 1

   Rinse the oxtails thoroughly under cold water. You can also rinse them with lime juice or vinegar to help clean them, then rinse again with water. Pat them very dry with paper towels.

2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the oxtails with salt and pepper. Brown the oxtails on all sides until well-caramelized. This step is crucial for flavor. Remove oxtails from the pot and set aside.

3. 3

   In the same pot, reduce heat to medium. Add the chopped onion, garlic, green bell pepper, red bell pepper, and Cubanelle pepper (if using). Sauté until softened, about 5-7 minutes.

4. 4

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

5. 5

   Return the browned oxtails to the pot. Add water or beef broth, ensuring the oxtails are mostly submerged. Add adobo seasoning, oregano, pimento berries (if using), and sugar. Bring to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for 2 to 3 hours, or until the oxtails are very tender and the meat is falling off the bone. Check periodically and add more liquid if it gets too dry.

7. 7

   Once tender, remove the lid. If the sauce is too thin, you can simmer uncovered for a bit longer to reduce it. Adjust seasoning with salt and pepper as needed.

8. 8

   Garnish with fresh chopped cilantro before serving. Serve hot with white rice, tostones, or boiled ground provisions like yams or dasheen.