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Beans & Legumes
Dominican Oxtail Stew with Moro Rice
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25 INGREDIENTS • 7 STEPS • 5HRS 15MINS

Dominican Oxtail Stew with Moro Rice

Recipe
5.0
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
4 Tbsp
Distilled White Vinegar
Red Wine
4 Tbsp
Red Wine
Adobo Seasoning
2 Tbsp
Adobo Seasoning
Garlic
2 tsp
Minced Garlic
Salt
as needed
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
4 Tbsp
Sliced Pitted Green Olives
Tomato Sauce
2 Tbsp
Tomato Sauce
Moro Rice
Corn Oil
4 Tbsp
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
4 Tbsp
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
Love This Recipe?
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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 (4 Tbsp), Red Wine (4 Tbsp), Adobo Seasoning (2 Tbsp), Garlic (2 tsp), and Salt (as needed). 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 (4 Tbsp), Red Wine (4 Tbsp), Adobo Seasoning (2 Tbsp), Garlic (2 tsp), and Salt (as needed). 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 (4 Tbsp), 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 (4 Tbsp), 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 (4 Tbsp), 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 (4 Tbsp), 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 (4 Tbsp), 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
Beans & Legumes
Dairy-Free
Beef
Comfort Food
Caribbean
Shellfish-Free
Dinner
Rice
Vegetables
Soups & Stews
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