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Rabo (Oxtail Stew over white rice) Recipe

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This recipe for Rabo (Oxtail Stew over white rice) is from Mima's Cuban Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 lb beef oxtail
1 med Onion diced
5 cloves garlic minced
1/2 Cup green pepper
1 small box of raisins
1/2 cup green pitted olives
1/2 - 4 oz can tomato sauce
1/2 tsp. black pepper
1 tsp.. oregano
1/2 tbsp. cumin powder
1 small 4 oz. jar pimentos
2 cup dry wine
1/2 tsp. salt
3 dashes of Tabasco sauce
2 tbsp. olive oil
1 Bay leaf
1 tsp. onion powder
1 tsp. garlic powder

Directions:
Directions:
Trim fat off ox tail, clean and pat dry, rub with 1 tbsp. olive oil, season ox tail with cumin, black pepper, onion and garlic powder, Oregano and salt, in a large 8 quart pot add a tbsp. of Olive oil stir in your onions, Garlic, and Green Pepper add your ox Tails. Cook on high for 10 minutes stirring often to sear the meat, than add remaining ingredients bring to boil for 5 minutes, and then turn down to simmer for 4 hours or until it’s tender almost fall off the bone, be careful to continue to stir about every 15 min to make sure it’s not sticking to the bottom, remember you want to cook this slowly, when done serve over white rice.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 to 4 hours
Personal Notes:
Personal Notes:
You can also cook in half the time if you add tails and 2 cups water to a pressure cooker for 45 minutes to an hour and then just follow the steps to the original cooking method.
cooking time depends on the quality of the meat, if the meat is low quality it will take more cooking time.

 

 

 

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