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RECIPE
25 INGREDIENTS5 STEPS5hr 15min

Dominican Oxtail Stew with Moro

This is one of the most delicious meats you will ever have. The tenderness of the oxtail is absolutely amazing! Make sure to follow all the instructions so you have the same results. I swear you are going to love it!
Dominican Oxtail Stew with Moro Recipe | SideChef
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This is one of the most delicious meats you will ever have. The tenderness of the oxtail is absolutely amazing! Make sure to follow all the instructions so you have the same results. I swear you are going to love it!
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
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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
5hr 15min
Total Time
$7.86
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Oxtail Stew

1
Oxtail
sliced 1-inch thick
1/4 cup
Distilled White Vinegar
1/4 cup
Red Wine
2 Tbsp
Adobo Seasoning
1/2 Tbsp
Garlic , minced
1/2 tsp
1 cup
Corn Oil
1/2
Onion , chopped
1
1
Red Bell Pepper , chopped
1/4 cup
Pitted Green Olives , sliced
2 Tbsp
Tomato Sauce

Moro (Dominican Brown Rice with Beans)

1/4 cup
Corn Oil
1 Tbsp
Garlic , finely chopped
1 Tbsp
1 tsp
Adobo Seasoning
1/2
Onion , finely chopped
1/3 cup
1/4
cut in chunks
2 Tbsp
Pitted Green Olives , sliced
3 cups
Long Grain White Rice
1/4 cup
Tomato Sauce
1 can
Pinto Beans
or Canned Black, Roman, Pink Beans
4 1/2 cups
Water
to taste
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Nutrition Per Serving

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CALORIES
1301
FAT
119.5 g
PROTEIN
77.9 g
CARBS
168.0 g

Cooking Instructions

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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 cup) over low to medium heat and add oxtails. Cover and stir frequently. If the oxtails are thick, it will take about 2 to 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 4
Now 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) . Stir. When it is 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. Now cover and bring to a boil.
Step 5
In the meantime you can rinse the Long Grain White Rice (3 cups) if you prefer. Once the beans are boiling add the rice, stir. Lower to a simmer and cover for 25 to 30 minutes. After the 25 to 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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Nutrition Per Serving
Calories
1301
% Daily Value*
Fat
119.5 g
153%
Saturated Fat
23.8 g
119%
Trans Fat
0.2 g
--
Cholesterol
167.5 mg
56%
Carbohydrates
168.0 g
61%
Fiber
42.6 g
152%
Sugars
7.6 g
--
Protein
77.9 g
156%
Sodium
4220.1 mg
183%
Vitamin D
--
--
Calcium
203.9 mg
16%
Iron
18.3 mg
102%
Potassium
1100.9 mg
23%
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