October 07, 2017
Comfort Food, Main Dish, Beef,
Nuts/Seeds, Almond, Vegetables, Potatoes , Cuban, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine more
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"Next to Ropa Vieja, this is one of the most well known Cuban traditional dishes. Presently in Cuba, it's not so common to see because of the scarcity of beef available to them. NOTE: Cook time does not include overnight marinating time!"
Marinate the oxtails in a mixture of the olive oil, wine, salt, and pepper in the refrigerator for at least 8 hours or overnight.
Drain and discard marinade. Heat the vegetable oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the oxtails, and brown on all sides.
When browned, remove the meat and set aside. To the same pan, add the garlic, onion, chopped peppers, and carrot, then saute until the onion is translucent and vegetables are tender.
Return the oxtails to the casserole. Add the tomato sauce and the broth, bring to a simmer, and reduce heat. Now add the potatoes, almonds, capers, and bay leaves, and continue cooking over low heat for about 2 hours.
Taste, and correct seasoning if necessary. Serve immediately over a mound of white rice or yellow (saffron) rice.
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