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RECIPE
25 INGREDIENTS 7 STEPS 5hr 15min

Dominican Oxtail Stew with Moro Rice

This is one of the most delicious meals you will ever have. The tenderness of the oxtail is amazing and finger-licking good!
Dominican Oxtail Stew with Moro Rice Recipe | SideChef
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This is one of the most delicious meals you will ever have. The tenderness of the oxtail is amazing and finger-licking good!
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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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
4hr 45min
Active Time
$7.79
Cost Per Serving

Ingredients

Servings
4
US / METRIC

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
Minced Garlic
1/2 tsp
1/3 cup
Corn Oil
1/2
Onion , chopped
1
1/4 cup
Sliced Pitted Green Olives
2 Tbsp
Tomato Sauce

Moro Rice

1/4 cup
Corn Oil
1 Tbsp
Finely Chopped Garlic
1 Tbsp
1 tsp
Adobo Seasoning
1/2
Onion , finely chopped
1/3 cup
1/4
cut in chunks
2 Tbsp
Sliced Pitted Green Olives
3 cups
Long Grain White Rice
1/4 cup
Tomato Sauce
1 can
(14 oz)
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
971
FAT
81.9 g
PROTEIN
78.4 g
CARBS
168.1 g

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 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 (1/3 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 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 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.

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Nutrition Per Serving
Calories
971
% Daily Value*
Fat
81.9 g
105%
Saturated Fat
20.8 g
104%
Trans Fat
0.1 g
--
Cholesterol
167.5 mg
56%
Carbohydrates
168.1 g
61%
Fiber
42.6 g
152%
Sugars
7.9 g
--
Protein
78.4 g
157%
Sodium
4239.8 mg
184%
Vitamin D
--
--
Calcium
201.1 mg
15%
Iron
18.5 mg
103%
Potassium
1053.5 mg
22%
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