Dominican Oxtail Stew with Moro Rice

Rinse Oxtail (1) in water. Marinade oxtails with the Distilled White Vinegar (4 Tbsp) , Red Wine (4 Tbsp) , Adobo Seasoning (2 Tbsp) , Garlic (1 tsp) , and Salt (1/2 tsp) . Marinade in the fridge overnight if possible or at least 2 hours.

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.

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.

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.

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.

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.