Sancocho de Rabo de Vaca

Oxtail Stew

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


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


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