Prepare to embark on a flavor-packed adventure with Chez Henri's Cuban Style Braised Oxtail, a dish that promises to transport your taste buds straight to the vibrant streets of Havana! This isn't just another recipe; it's a slow-cooked masterpiece that transforms humble oxtail into a tender, rich delicacy that will have your dinner guests begging for seconds. With its deep, complex flavors and melt-in-your-mouth texture, this recipe is about to become your new go-to comfort food that combines traditional Cuban cooking techniques with irresistible taste.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Cuban
Serves: 6 servings
Ingredients
- 2 lbs oxtail, cut into pieces
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the oxtail pieces dry with paper towels and season generously with salt, pepper, and cumin on all sides.
- Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the oxtail pieces in batches, ensuring each piece develops a deep golden-brown crust. This should take about 3-4 minutes per side. Remove browned pieces and set aside.
- In the same pot, reduce heat to medium and add chopped onions and carrots. Sauté until the onions become translucent and slightly caramelized, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Return the browned oxtail pieces to the pot and add diced tomatoes and beef broth. Ensure the liquid covers about 3/4 of the meat.
- Bring the liquid to a gentle simmer, then cover the pot and reduce heat to low. Allow the oxtail to braise slowly for approximately 3 hours, or until the meat is extremely tender and begins to fall off the bone.
- Periodically check the liquid level during cooking, adding more beef broth if needed to prevent burning.
- Once the meat is tender, remove the lid and allow the sauce to reduce and thicken for an additional 15-20 minutes.
- Taste and adjust seasoning with additional salt and pepper if required.
- Garnish with freshly chopped cilantro before serving. Serve hot with rice or crusty bread to soak up the rich sauce.
Tips
- Patience is Key: The magic of this dish lies in slow braising. Don't rush the cooking process – low and slow is the secret to incredibly tender meat.
- Browning Matters: Take time to properly brown the oxtail pieces. This step develops a deep, rich flavor foundation for your entire dish.
- Liquid Level is Crucial: Always ensure the meat is mostly covered during braising. Add extra beef broth if it reduces too quickly to prevent burning.
- Choose the Right Pot: A heavy-bottomed Dutch oven is ideal for even heat distribution and preventing scorching.
- Let it Rest: After cooking, let the dish sit for 10-15 minutes before serving. This allows the flavors to meld and the meat to become even more tender.
- Garnish Generously: Fresh cilantro isn't just a garnish – it adds a bright, fresh contrast to the rich, deep flavors of the braised oxtail.
- Pairing Perfection: Serve with white rice, black beans, or crusty bread to soak up the incredible sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
