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!
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
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground achiote
- 1/4 cup fresh cilantro
Directions
- 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.
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This was printed from MyColombianRecipes.com
Comments
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Chica Andaluza says
It looks and sounds amazing. I love oxtail and slow cookign really brings out all that wonderful flavour!
ela@GrayApron says
That’s brave, oxtail! And it looks just delicious! Love that chuuuunky veggies too! 🙂 ela
Evelyne@cheapethniceatz says
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.
stan says
Mexican meat stores usually called Carneceria are a good place for Oxtail
Anonymous says
At least in the Atlanta area, any supermarket…
Danielle says
I got mine from shoprite. I live in NJ
DW says
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!
Kristin says
Do you use a can of crushed tomatoes or did you actually cut up tomatoes?
Erica Dinho says
Canned crushed tomatoes.
Courtney says
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!!!
Tania says
After the 2nd step do you dump the excess water before adding the broth and tomatoes?
John Quiroga says
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.
Tatiana says
How does the time change if I’m making this in a pressure cooker?
Eva Gonzalez says
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 ‼️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️