Puerto Rican Oxtail Soup Recipes

INSTANT POT OXTAIL STEW (RABO GUISADO)

Steps:

• Season oxtails with seasonings in a bowl.
• Add oxtails and remaining ingredients to the Instant Pot.
• Set pressure to high and cook for 55 minutes.
• Allow for a natural release.

RABO ENCENDIDO (CUBAN OXTAIL STEW)

Steps:

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

PUERTO RICAN OXTAIL SOUP

Steps:

• In a large kettle, place the beef broth, oxtais, tomatoes, onions, corn, peppers, garlic, coriander and zucchini.
• Bring to a boil, cover and simmer for 1 hour, or until the oxtails and vegetables are fork-tender.
• With a skimmer or a slotted spoon, take the vegetables from the pot and place into a blender or food processor.
• Add 3/4 cup of the stock from the pot and blend briefly at low speed with the lid ajar to allow steam to escape and then at high speed for 30 seconds. (Be careful - hot foods covered and processed in a blender can cause the top to "pop" and you may be burned. Allow for a bit of steam to escape).
• Pour the vegetable puree back into the pot.
• Stir in the tomato puree, salt, and pepper; bring to a boil and add the orzo.
• Cook over medium heat, uncovered, stirring, for 5 minutes, or until the past is still a bit chewy.
• The meat will have cooked from the bones.
• Remove and but up the meat and return to the pot; discarding the bones.
• Taste for seasoning; serve.