👨‍🍳 Instruktioner

1. 1

   Rinse the oxtails and pat them dry. In a large bowl, combine the oxtails with lime juice, sofrito, Adobo, Sazón, salt, and pepper. Marinate for at least 1 hour, or preferably overnight in the refrigerator.

   💡 Proffstips: For extra flavor, you can add a splash of Worcestershire sauce to the marinade.
2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtails in batches until well-browned on all sides. Remove the oxtails and set aside.

3. 3

   Add the diced onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes until fragrant and slightly darkened.

4. 4

   Return the oxtails to the pot. Pour in the chicken broth, ensuring the oxtails are mostly submerged. Add the bay leaves and ground oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the oxtails are very tender.

   💡 Proffstips: Check the liquid level periodically and add more broth or water if needed.
5. 5

   Add the diced carrots and potatoes to the pot. Continue to simmer, uncovered, for another 30-45 minutes, or until the vegetables are tender and the sauce has thickened.

6. 6

   Skim off any excess fat from the surface. Taste and adjust seasoning with salt and pepper. Serve hot.

   💡 Proffstips: Rabo Guisado is excellent served over white rice, with avocado slices on the side.