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Growing up, my abuela's rabo guisado always filled our home with mouthwatering aromas. This hearty oxtail stew brings back warm memories of family gatherings. Rich, tender meat falls off the bone, swimming in a savory tomato-based broth alongside chunky vegetables. Perfect for chilly evenings, this comforting dish transforms humble ingredients into something truly special. I'm excited to share my twist on this beloved recipe, guaranteed to become your new favorite comfort food.
Ingredients for Rabo Guisado Stew
- Oxtail: Rich, flavorful meat that adds depth and richness to the stew, becoming tender and succulent when slow-cooked.
- Olive oil: Used for browning the oxtail and sautéing vegetables, adding a subtle fruity flavor to the dish.
- Onion: Provides a sweet and savory base flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Adds a pungent, aromatic flavor to the stew, complementing the other ingredients and creating a well-rounded taste.
- Bell pepper: Offers a slightly sweet and tangy flavor, along with a pop of color and texture to the stew.
- Beef broth: Infuses the stew with a rich, savory flavor, adding depth and complexity to the dish.
- Tomato sauce: Provides a tangy, slightly sweet base for the stew, enhancing the overall flavor profile of the dish.
- Thyme: Adds earthy, herbaceous notes to the stew, balancing the richness of the meat and other ingredients.
- Paprika: Offers a mild, smoky flavor and vibrant color to the stew, enhancing its visual appeal and taste.
- Carrots: Bring a natural sweetness and vibrant color to the stew, while adding a tender texture and nutritional value.
- Potatoes: Add a hearty, starchy element to the stew, helping to thicken the broth and provide a satisfying, filling component.
Read more: Pollo Guisado Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping vegetables and preparing the oxtail for cooking.
- Chef's knife: Essential for cutting and trimming the oxtail and vegetables with precision.
Rabo Guisado Stew Recipe
A hearty and flavorful oxtail stew, perfect for a comforting meal.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 3 lbs Oxtail
- 2 tbsp Olive Oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 large Bell Pepper chopped
- 2 cups Beef Broth
- 1 can Tomato Sauce 15 oz
- 1 tsp Thyme dried
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups Carrots sliced
- 2 cups Potatoes diced
Read more: Pollo Guisado Dominican Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add oxtail pieces and brown on all sides.
- 2. Remove oxtail and set aside. In the same pot, add onions, garlic, and bell pepper. Sauté until softened.
- 3. Return oxtail to the pot. Add beef broth, tomato sauce, thyme, paprika, salt, and black pepper. Stir well.
- 4. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until oxtail is tender.
- 5. Add carrots and potatoes. Continue to simmer for another 30 minutes, until vegetables are cooked through.
- 6. Serve hot and enjoy!
Notes:
This stew is even better the next day, as the flavors have more time to meld together.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Mulligatawny Stew
Can You Make Rabo Guisado Stew Ahead of Time?
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Once cooled, transfer the stew to an airtight container and refrigerate for up to 3 days.
- When ready to serve, reheat the stew on the stovetop until warmed through.
Freezing Instructions
- Allow the stew to cool completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bags, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop or in the microwave until heated through.
Oxtail is a tough cut of meat that becomes tender and flavorful when slow-cooked, making it perfect for hearty stews like this one.
Common Questions About This Oxtail Stew Recipe
FAQ:
How long does it take to cook this rabo guisado stew?
It takes approximately 3 to 3.5 hours to cook this oxtail stew until the meat is tender and the flavors are well developed.
Can I use a different type of meat instead of oxtail?
While oxtail is traditional for rabo guisado, you can substitute it with beef stew meat or short ribs if preferred.
Is it necessary to brown the oxtail before cooking?
Yes, browning the oxtail before simmering adds depth of flavor to the stew. It's recommended not to skip this step.
Can I make this stew ahead of time?
Yes, this stew actually tastes even better the next day as the flavors have more time to meld together. Simply reheat it gently on the stove.
How should leftovers be stored?
Leftover rabo guisado stew should be stored in an airtight container in the refrigerator and consumed within 3-4 days for the best quality.
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