As a child growing up in a Puerto Rican household, Sundays were sacred—not just for rest, but for the aromas that filled the kitchen long before lunchtime. The rich scent of slow-cooked meats, garlic, and sofrito would sneak under my door and pull me from bed. Among those treasured dishes, Puerto Rican Oxtail—known locally as Rabo Guisado—was always the most anticipated.
This was more than a meal; it was a culinary tradition. My abuela would tend to the simmering pot for hours, layering flavor upon flavor until the oxtail was melt-in-your-mouth tender. Every bite held depth: the tenderness of the meat, the warmth of adobo seasoning, and the sweetness of caramelized vegetables. The dish wasn’t just cooked—it was nurtured.
Today, I carry on this tradition with my own twist—modern ingredients meet old-school flavor. And now, I’m sharing this time-honored, savory oxtail stew with you.
Why People Love This Puerto Rican Oxtail Recipe?
There’s something incredibly comforting about a dish that’s been slowly braised to perfection. Puerto Rican oxtail is no exception:
- Deep Flavor: Thanks to long, slow cooking and robust Caribbean spices.
- Fall-off-the-Bone Tender: The oxtail becomes buttery soft.
- Satisfying & Hearty: A full meal when served with rice, plantains, or beans.
- Rooted in Culture: A dish that reflects Puerto Rican resilience and warmth.
- Perfect for Meal Prep: Flavors deepen the next day, making leftovers even better.
This is island soul food at its finest—nourishing, filling, and steeped in love.
Ingredients for Puerto Rican Oxtail Recipe
- 2.5 to 3 lbs oxtail, trimmed of excess fat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1/2 cup sofrito (homemade or store-bought)
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 2 teaspoons adobo seasoning
- 1 teaspoon sazón with achiote
- 1 teaspoon oregano
- 1 bay leaf
- 1 tablespoon vinegar
- 3 cups beef broth or water
- 1/2 cup red wine (optional, for deeper flavor)
- 2 carrots, sliced
- 1 large potato, cubed
- 1/4 cup chopped cilantro
- Salt and black pepper, to taste
Ingredient Variation Suggestions
- Vegetables: Swap potatoes with yuca or sweet potatoes for a Caribbean twist.
- Spice Level: Add a dash of hot sauce or diced jalapeños for extra heat.
- Meat Alternatives: Beef shank or short ribs work if oxtail is unavailable.
- Garnish: Finish with lime juice and freshly chopped green onions for brightness.
- Low-Sodium: Use homemade beef broth and adjust salt accordingly.
- Slow Cooker Version: Brown the meat, then transfer everything to a slow cooker and cook on low for 8 hours.
How to Make Puerto Rican Oxtail?
1. Brown the Oxtail
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season oxtails with salt and pepper, then brown them on all sides. This step locks in flavor. Remove and set aside.
2. Saute the Base
In the same pot, reduce heat to medium. Add onions, peppers, and garlic. Sauté until fragrant and translucent, about 5 minutes. Stir in sofrito, tomato paste, and tomato sauce. Cook for another 2–3 minutes.
3. Season the Stew
Add the browned oxtail back into the pot. Sprinkle in adobo, sazón, oregano, and bay leaf. Stir to coat the meat in the seasoning mix.
4. Deglaze and Simmer
Pour in vinegar, beef broth (or water), and red wine if using. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the oxtail is fork-tender.
5. Add Vegetables
In the final 30 minutes of cooking, stir in carrots and potatoes. Simmer until the vegetables are cooked through and the sauce thickens.
6. Finish and Serve
Taste and adjust seasoning. Stir in chopped cilantro before serving. Pair with white rice, tostones, or crusty bread.
Pro Tips for the Perfect Puerto Rican Oxtail Recipe
- Sear the Meat Well: This builds the foundation of flavor. Don’t skip this step.
- Patience Pays Off: Low and slow cooking is key to buttery-soft oxtail.
- Skim the Fat: For a lighter stew, refrigerate and remove the solidified fat before reheating.
- Use a Dutch Oven: Even heat distribution ensures tender meat every time.
- Let It Rest: The stew tastes even better the next day as the flavors meld.
Final Thought on Puerto Rican Oxtail Recipe
Puerto Rican Oxtail Stew is more than just a dish—it’s a celebration of family, heritage, and slow-cooked love. Whether you’re new to Caribbean cuisine or longing for a taste of home, this comforting, flavorful stew delivers on every level. It’s the kind of meal that brings people together, sparks conversation, and warms you from the inside out.
Next time you want to impress with a rustic, soulful meal—this recipe has your back.
Hearty Puerto Rican Oxtail Recipe – A Comforting Island Classic
A traditional Puerto Rican stew featuring slow-braised oxtail, aromatic sofrito, and tender vegetables. Rich in flavor, this hearty dish is perfect for family gatherings and comforting meals.
Ingredients
Instructions
-
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season oxtails with salt and pepper, then brown them on all sides. This step locks in flavor. Remove and set aside.
-
In the same pot, reduce heat to medium. Add onions, peppers, and garlic. Sauté until fragrant and translucent, about 5 minutes. Stir in sofrito, tomato paste, and tomato sauce. Cook for another 2–3 minutes.
-
Add the browned oxtail back into the pot. Sprinkle in adobo, sazón, oregano, and bay leaf. Stir to coat the meat in the seasoning mix.
-
Pour in vinegar, beef broth (or water), and red wine if using. Bring everything to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the oxtail is fork-tender.
-
In the final 30 minutes of cooking, stir in carrots and potatoes. Simmer until the vegetables are cooked through and the sauce thickens.
-
Taste and adjust seasoning. Stir in chopped cilantro before serving. Pair with white rice, tostones, or crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 25g39%
- Sodium 620mg26%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
