4 lbs. oxtail, cut into large sections, trimmed of excess fat
1 tbsp kosher salt, plus more to taste
1 tsp fresh cracked black pepper
1 tsp cumin
1tsp ground nutmeg
2 bay leaves
1 tsp smoked paprika (optional, but adds depth)
2 tbsp all-purpose flour, for light dredging
3 tbsp olive oil or rendered beef fat
Ingredients for Sofrito Base:
1 large yellow onion, finely diced
1 large green bell pepper, diced
½ red bell pepper, diced
5 -7 cloves garlic, minced or crushed
2 medium Roma tomatoes, grated or finely chopped
1 ají cachucha (Cuban sweet pepper), minced (optional but traditional)
2 bay leaves
1 tsp ground cumin
½ tsp ground nutmeg
1 tbsp tomato paste
1 cup vino seco (dry white cooking wine, or a dry sherry like Fino)
1½ cups beef stock (low sodium)
½ cup tomato sauce
1 tsp Worcestershire sauce (adds umami)
1 tsp sugar
¼ cup pimiento-stuffed green olives, halved
2 carrots, sliced into thick rounds (optional)
Handful of fresh parsley, chopped
1 cup Malbec or red wine (for richness and color)
Method:
Marinate the oxtail (optional but best). Season the oxtail generously with salt, pepper, smoked paprika, and nutmeg. Let it sit covered in the fridge for 2–3 hours or overnight.
Sear by dredging lightly in flour. Heat olive oil in a heavy-bottomed pot over medium high heat. Brown oxtail pieces well on all sides until caramelized. Remove and set aside.
Make the sofrito. In the same pot, reduce heat to medium. Add onions, bell peppers, and garlic. Sauté 6–8 minutes until fragrant and softened. Add the tomatoes, tomato paste, cumin, nutmeg, and bay leaves. Cook until everything is jam-like and rich, about 10 minutes. Deglaze by pouring in the vino seco, scraping the bottom of the pot to lift all the flavor. Let it reduce slightly, about 3 minutes. Return the oxtail to the pot. Add beef stock, tomato sauce, Worcestershire, and sugar. Stir to combine. Bring to a gentle simmer, cover, and lower the heat. Cook slowly on low for 2½ to 3 hours, until the meat is fall-off-the-bone tender.
During the last 45 minutes, add the carrots and olives. Taste for salt and adjust. Garnish and serve.
Remove bay leaves (or leave in). Sprinkle chopped parsley over top. Serve hot over white rice or creamy yuca mash, with tostones on the side (also optional).
