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oxtail dominican

Oxtail Dominican Recipe

The Oxtail Dominican recipe is a traditional dish that originated in the Dominican Republic.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Lunch
Cuisine: Caribbean, Dominican
Keyword: oxtail dominican recipe
Servings: 3
Calories: 910kcal

Equipment

  • Large bowl
  • Pot
  • stirrer

Ingredients

  • 2 Pounds of Oxtail cut into the joints the hearty indulgence
  • 1 Diced Carrot the orange sweetness
  • 1/2 Teaspoon of Dried and Ground Oregano the aromatic herb dance
  • 1/2 Cup of Boiled Chickpeas legume pearls
  • 1 Tablespoon of Vegetable Oil Soy, Corn, or Peanut, the golden elixir
  • 1/8 Teaspoon of Freshly-Cracked or Ground Pepper for a touch of warmth
  • 2 Tablespoons of Pitted Green Olives the savory jewels
  • Juice of 1/2 Lime the zesty essence
  • 1 Large Red Onion Chopped, for a colorful base
  • 1 1/8 Tablespoons of Sea Salt to enhance the flavors
  • 2 Sprigs of Parsley or Cilantro Minced, for a fresh finish
  • 1 Cubanelle Pepper Chopped, the mild pepper
  • 2 Garlic Cloves Crushed, the aromatic bulbs
  • 2 Sprigs of Fresh Thyme Optional, leaves only for an herbal touch
  • 1/4 Scotch Bonnet Pepper or Habanero Crushed, for a hint of heat
  • 1/2 Cup of Tomato Sauce or 1.5 Tablespoons of Tomato Paste
  • 1 Celery Stalk Chopped, the crunchy addition
  • 4 Tomatoes Chopped, the juicy orbs

Instructions

  • Cut 2 pounds of oxtail into joints for a hearty indulgence.
  • Heat 1 tablespoon of vegetable oil in a large pot. Sauté the chopped red onion, crushed garlic, and chopped Cubanelle pepper until fragrant.
  • Add the oxtail pieces to the pot. Brown them on all sides to enhance flavor.
  • Sprinkle 1 1/8 tablespoons of sea salt, 1/2 teaspoon of dried and ground oregano, and 1/8 teaspoon of freshly cracked or ground pepper. Add crushed thyme leaves if using. Stir in 1/2 cup of tomato sauce or 1.5 tablespoons of tomato paste.
  • Add diced carrots, chopped celery, and chopped tomatoes to the pot. Allow the flavors to meld.
  • Pour enough water to cover the oxtail. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 2-3 hours or until the oxtail is tender.
  • Add boiled chickpeas, pitted green olives, chopped lime juice, and crushed Scotch Bonnet pepper or Habanero. Stir well.
  • Adjust seasoning if needed. Garnish with minced parsley or cilantro for a fresh finish.
  • Serve the Oxtail Dominican dish warm. It pairs excellently with rice or your preferred side.

Notes

  • For a richer flavor, try adding a few tablespoons of red wine to the sauce.
  • You can add more or less of any of the spices to adjust the flavor of the sauce.
  • If the sauce is too thick, add a little bit of water or broth to thin it out.
  • For a spicier dish, add some diced jalapeños or habanero peppers to the skillet.
  • You can also add some diced carrots or potatoes to the skillet for a heartier dish.

Nutrition

Calories: 910kcal
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