Sancocho de Rabo de Vaca

Name: Sancocho de Rabo de Vaca (Oxtail Stew)
Yield: Serves 6 to 8
Cuisine: Dominican Republic
Ingredients: 1 teaspoon each parsley and coriander, chopped; 3 grains melegueta pepper; 2 tablespoons cider vinegar; 2 medium onions; 1 green bell pepper, seeded and chopped; 3 ripe plantains, peeled and cut into 1-inch slices; 3 lb. oxtail, cut up; 4 cloves garlic, mashed; Salt to taste; Tabasco sauce to taste; 1 lb. each white yautía and yellow yautía, peeled and cut into 1-inch slices; 1 lb. West Indian pumpkin, (calabaza) peeled and cubed; 1 lb. cush-cush yams, peeled and cut into 1-inch slices; 1 lb. cassava root, peeled and cut into ½-inch slices; 3 pints beef stock, or half stock, half water; 2 tablespoons Seville orange juice

Oxtail Stew

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

3 lb. oxtail, cut up
4 cloves garlic, mashed
2 medium

Americas
Dominican Republic
Stew
Main course
Caribbean

Method

Put the oxtail into a soup pan or heavy casserole big enough to hold all the ingredients. Add the garlic, onions, bell pepper, parsley, coriander, melegueta pepper, orégano, vinegar, Seville orange juice and stock. Cover, and simmer gently for 2 hours. Add the yautía, yams, pumpkin, cassava, plantains, salt and Tabasco to taste, cover and simmer for 1 hour longer, or until the oxtail and the ve