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    My Colombian Recipes » Recipes » Main Dishes » Beef » Guiso De Cola (colombian-style Oxtail Stew)

    Guiso de Cola (Colombian-Style Oxtail Stew)

    Apr 11, 2014 · Modified: Jul 19, 2021 by Erica Dinho · 14 Comments

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    Guiso de Cola (Oxtail Stew)Pin

    Guiso de Cola (Colombian-Style Oxtail Stew)

    Erica Dinho
    5 from 14 votes
    Print Recipe Pin Recipe
    Servings 6

    Ingredients
     

    • 4 pounds oxtails
    • Salt and pepper
    • 1 onion chopped
    • 3 scallions chopped
    • 4 garlic cloves chopped
    • 3 cups of beef broth
    • 1 cup crushed tomatoes
    • 2 carrots cut into large pieces
    • 8 small red potatoes partially peeled
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground achiote
    • ¼ cup fresh cilantro

    Instructions
     

    • In a large pot, add oxtails, season with salt and pepper, add the onions, scallions, garlic and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
    • Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook for about 2 hours, add more water if necessary.
    • dd the broth, tomatoes and beef broth. Bring to a boil then simmer for about 1 hour and 30 minutes, stirring occasionally.
    • Add the carrots, potatoes, cumin and achiote. Cook for 30 minutes more or until everything is tender. Sprinkle on fresh cilantro and serve with white rice.
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Guiso de Cola (Oxtail Stew)Pin

    This Guiso de Cola is not a quick weeknight meal, by any means, but it is most certainly a "make your house smell amazing" weekend kind of meal. It also makes for terrific leftovers!

    This Oxtail Stew is one of the most comforting dishes I know. A classic Colombian dish made with oxtails simmered in stock with carrots, onions, tomatoes, spices, potatoes and herbs.

    This simple Colombian dish is usually served with plain white rice, the perfect partner for soaking up the delicious sauce. The taste of this Guiso de Cola is divine, succulent and rich, with fork-tender meat that falls off the bone and melts in your mouth.

    Buen provecho!

    Guiso de Cola (Oxtail Stew)Pin
    Guiso de Cola (Oxtail Stew)Pin

    More Stews Recipes

    Sudado De Albóndigas (Meatball Stew)Sudado De Costillas De Res (Colombian Beef Short Ribs Stew)Tapao De Pescado (Fish Stew)Sudado De Posta O Muchacho (Beef Round Steak Stew)Cocido Boyacense (Boyacá Region Stew)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Chica Andaluza

      April 12, 2014 at 10:18 am

      5 stars
      It looks and sounds amazing. I love oxtail and slow cookign really brings out all that wonderful flavour!

      Reply
    2. ela@GrayApron

      April 13, 2014 at 1:43 am

      5 stars
      That's brave, oxtail! And it looks just delicious! Love that chuuuunky veggies too! 🙂 ela

      Reply
    3. Evelyne@cheapethniceatz

      April 15, 2014 at 3:11 pm

      5 stars
      I have only had Jamaican oxtails stew and it is so good, I am sure I would love this recipe. Just have no idea where I would buy an oxtail.

      Reply
      • stan

        December 23, 2014 at 4:31 pm

        5 stars
        Mexican meat stores usually called Carneceria are a good place for Oxtail

        Reply
      • Anonymous

        January 03, 2015 at 8:13 pm

        5 stars
        At least in the Atlanta area, any supermarket...

        Reply
      • Danielle

        June 10, 2017 at 8:47 pm

        5 stars
        I got mine from shoprite. I live in NJ

        Reply
    4. DW

      May 16, 2014 at 3:34 am

      5 stars
      I plan to make this using some boneless pork ribs I have. You could also use beef ribs or short ribs. Oxtails are too expensive now as I don't like paying for the fat and bone. You could even use chuck or stew meat as these are all wonderful for slow cooking. Be creative!

      Reply
    5. Kristin

      October 25, 2014 at 8:51 am

      5 stars
      Do you use a can of crushed tomatoes or did you actually cut up tomatoes?

      Reply
      • Erica Dinho

        October 25, 2014 at 1:40 pm

        5 stars
        Canned crushed tomatoes.

        Reply
    6. Courtney

      October 25, 2014 at 4:35 pm

      5 stars
      Hi Erica,
      After the first two hours of the oxtails in the water, should the water have dissolved or still be in there?

      Great recipe!!!

      Reply
    7. Tania

      February 01, 2016 at 1:58 pm

      5 stars
      After the 2nd step do you dump the excess water before adding the broth and tomatoes?

      Reply
      • John Quiroga

        March 09, 2016 at 12:03 pm

        5 stars
        I wouldnt, there is a lot of flavor in that. Just use a spoon and skim out the oil and fat that rest on top.

        Reply
    8. Tatiana

      August 16, 2019 at 6:10 pm

      5 stars
      How does the time change if I’m making this in a pressure cooker?

      Reply
    9. Eva Gonzalez

      November 12, 2019 at 11:11 am

      5 stars
      Love all my Colombian food‼️Try to make all I can‼️ I came too young to USA ‼️‼️I wish to learn more‼️‼️But always I reach to this page ‼️ Thank you‼️Thank you ‼️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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