OK. This is NOT the Cuban version, but I'm sure it's good. Chocolate?
This is a great variation of the authentic recipes I eat when I am in Miami Florida. I made a few changes that makes it distinctively a Miami Rabo. I do not add the potatoes. I substitute red wine for a Shiraz, and add 2T of cocoa powder. I also add green olives with the pimentos sliced. I serve this with yello rice. That's why the potatoes are just a bit too much starch for me! The rice seems to soak up the flavor of the thick broth and its just wonderful!
This was the first time I've ever cooked oxtail, and I'm so glad I chose this recipe! Absolutely delicious. I could have eaten the whole thing myself! My BF, normally very picky and cautious with food, sampled some of mine and raved about it. I halved the recipe but made it as written; the beef stock I used was homemade. I will make this again and again.
awesome unctuous stew - perfect for the cold weather we are FINALLY getting this winter! Got meaty oxtail, followed directions assiduously - until the part about simmering 2 hours - I had it all in my cast iron dutch oven & baked it at 300 degrees F for 4 hours! Heavenly thick deeply flavored & colored brown sauce full of vegies (I used large dice)chock full of meat falling off the bone...Mmmmm, good. DH who is often reticient to "gnaw bones & gristle" was all over this pot of stew. It's even better the next day! Anyone who appreciates oxtail should give this recipe a try! One final little change - I did drain off almost all the fat after browning the dredged oxtails, leaving about a tablespoon to brown the vegies. Really great recipe! Thank you Animate me!