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Beans & Legumes
Dominican Oxtail Stew with Moro Rice
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Recipe

25 INGREDIENTS • 7 STEPS • 5HRS 15MINS

Dominican Oxtail Stew with Moro Rice

5
1 rating
This is one of the most delicious meals you will ever have. The tenderness of the oxtail is amazing and finger-licking good!
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Dominican Oxtail Stew with Moro Rice
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Belqui's Twist
I clearly love to cook but I am so much more than that. I am a wife, a mother of two, digital marketing executive and an Autism support coach. Yep! My hands are full!
https://www.belquistwist.com
This is one of the most delicious meals you will ever have. The tenderness of the oxtail is amazing and finger-licking good!
5HRS 15MINS
Total Time
$7.79
Cost Per Serving
Ingredients
Servings
4
US / Metric
Oxtail Stew
Oxtail
1
Oxtail
sliced 1-inch thick
Distilled White Vinegar
1/4 cup
Distilled White Vinegar
Red Wine
1/4 cup
Red Wine
Adobo Seasoning
2 Tbsp
Adobo Seasoning
Garlic
1/2 Tbsp
Minced Garlic
Salt
1/2 tsp
Salt
Corn Oil
1/3 cup
Corn Oil
Onion
1/2
Onion, chopped
Green Bell Pepper
1
Green Bell Pepper, chopped
Red Bell Pepper
1
Red Bell Pepper, chopped
Pitted Green Olives
1/4 cup
Sliced Pitted Green Olives
Tomato Sauce
2 Tbsp
Tomato Sauce
Moro Rice
Corn Oil
1/4 cup
Corn Oil
Garlic
1 Tbsp
Finely Chopped Garlic
Salt
1 Tbsp
Salt
Adobo Seasoning
1 tsp
Adobo Seasoning
Onion
1/2
Onion, finely chopped
Soy Sauce
1/3 cup
Soy Sauce
Yellow Bell Pepper
1/4
Yellow Bell Pepper
cut in chunks
Pitted Green Olives
2 Tbsp
Sliced Pitted Green Olives
Long Grain White Rice
3 cups
Long Grain White Rice
Tomato Sauce
1/4 cup
Tomato Sauce
Pinto Beans
1 can
(14 oz)
Pinto Beans
or Canned Black, Roman, Pink Beans
Water
4 1/2 cups
Water
Fresh Cilantro
to taste
Chopped Fresh Cilantro
Nutrition Per Serving
VIEW ALL
Calories
970
Fat
81.9 g
Protein
78.4 g
Carbs
168.0 g
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Dominican Oxtail Stew with Moro Rice
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author_avatar
Belqui's Twist
I clearly love to cook but I am so much more than that. I am a wife, a mother of two, digital marketing executive and an Autism support coach. Yep! My hands are full!
https://www.belquistwist.com

Author's Notes

Sometimes I will cook the oxtails on the stove for about an hour after adding all ingredients. When the oxtails start to brown a bit I place them in the slow cooker on low for another 4-5 hours. But my supermarket cuts them about 3-inches thick, that is why I need to cook them longer.

Keep warm at 175 degrees F (80 degrees C) in the oven until dinner.
Cooking InstructionsHide images
step 1
Rinse Oxtail (1) in water. Marinade oxtails with the Distilled White Vinegar (1/4 cup), Red Wine (1/4 cup), Adobo Seasoning (2 Tbsp), Garlic (1/2 Tbsp), and Salt (1/2 tsp). Marinade in the fridge overnight if possible or at least 2 hours.
step 1 Rinse Oxtail (1) in water. Marinade oxtails with the Distilled White Vinegar (1/4 cup), Red Wine (1/4 cup), Adobo Seasoning (2 Tbsp), Garlic (1/2 Tbsp), and Salt (1/2 tsp). Marinade in the fridge overnight if possible or at least 2 hours.
step 2
At medium to low heat, in a Dutch oven deep pot cook the oxtails. Heat Corn Oil (1/3 cup) over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2-3 hours to cook until tender. Add a bit of water if you feel they are drying out.
step 2 At medium to low heat, in a Dutch oven deep pot cook the oxtails. Heat Corn Oil (1/3 cup) over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2-3 hours to cook until tender. Add a bit of water if you feel they are drying out.
step 3
When you feel that the oxtail is beginning to feel tender add Onion (1/2), Green Bell Pepper (1), Red Bell Pepper (1), Pitted Green Olives (1/4 cup), and Tomato Sauce (2 Tbsp). Stir well and continue to simmer for 20-30 minutes until you feel it is tender enough for your liking, especially the bigger pieces.
step 3 When you feel that the oxtail is beginning to feel tender add Onion (1/2), Green Bell Pepper (1), Red Bell Pepper (1), Pitted Green Olives (1/4 cup), and Tomato Sauce (2 Tbsp). Stir well and continue to simmer for 20-30 minutes until you feel it is tender enough for your liking, especially the bigger pieces.
step 4
To make the Moro, in a pot over medium heat, add Corn Oil (1/4 cup), Garlic (1 Tbsp), Salt (1 Tbsp), Adobo Seasoning (1 tsp), Soy Sauce (1/3 cup), Onion (1/2), Yellow Bell Pepper (1/4), and Pitted Green Olives (2 Tbsp) and stir.
step 5
Once simmering add Tomato Sauce (1/4 cup), stir, and then add the Pinto Beans (1 can). Add Water (4 1/2 cups), Fresh Cilantro (to taste), and stir again. Now cover and bring to a boil.
step 5 Once simmering add Tomato Sauce (1/4 cup), stir, and then add the Pinto Beans (1 can). Add Water (4 1/2 cups), Fresh Cilantro (to taste), and stir again. Now cover and bring to a boil.
step 6
In the meantime, you can rinse the Long Grain White Rice (3 cups) if you prefer. Once the beans are boiling add the rice and stir. Lower to a simmer and cover for 25-30 minutes.
step 7
After 25-30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve with the oxtail.
step 7 After 25-30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve with the oxtail.
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Tags
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Beans & Legumes
Dairy-Free
Comfort Food
Caribbean
Shellfish-Free
Dinner
Rice
Vegetables
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