Перекладаємо цей рецепт вашою мовою... Сторінка автоматично оновиться.
Rabo Guisado
A hearty and flavorful Puerto Rican oxtail stew, slow-cooked until fall-off-the-bone tender. This dish is rich with the aromatic base of sofrito, tomato, and a blend of spices, embodying the soul of 'cocina criolla'.
🧂 Інгредієнти
- 3 lbs Oxtail(cut into 1.5-inch pieces)
- 1 large Lime(juiced)
- 0.5 cup Sofrito
- 2 tsp Adobo seasoning
- 1 packet Sazón seasoning
- 2 tbsp Vegetable oil
- 1 large Yellow onion(diced)
- 8 cloves Garlic cloves(minced)
- 2 tbsp Tomato paste
- 4 cups Chicken broth
- 2 leaves Bay leaves
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 2 tsp Oregano(ground)
- to taste Salt
- to taste Black pepper
👨🍳 Інструкції
- 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.
💡 Професійні поради: For extra flavor, you can add a splash of Worcestershire sauce to the marinade. - 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
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
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.
💡 Професійні поради: Check the liquid level periodically and add more broth or water if needed. - 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
Skim off any excess fat from the surface. Taste and adjust seasoning with salt and pepper. Serve hot.
💡 Професійні поради: Rabo Guisado is excellent served over white rice, with avocado slices on the side.
💡 Професійні поради
- ✓Low and slow cooking is key to tender oxtails.
- ✓Don't skip the searing step; it adds depth of flavor.
- ✓Sofrito is essential for authentic Puerto Rican flavor.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Some recipes include a splash of red wine in the stew for added complexity.
- Add a pinch of ground cumin for an extra layer of spice.