Venezuelan Oxtail Stew
A hearty and flavorful stew originating from Venezuela, made with fall-off-the-bone tender oxtail and a rich, aromatic broth.
Ingredients
- ●2 pounds oxtailcut into 2-inch pieces
- ●1 cup red wineoptional
- ●4 cups chicken brothhomemade or store-bought
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons cuminground
- ●1 teaspoon corianderground
- ●1 teaspoon chili powderground
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2 bay leavesfresh or dried
- ●2 medium potatoespeeled and chopped
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the oxtail pieces on all sides, about 5 minutes.
- 3
Remove the oxtail from the pot and set aside.
- 4
Add the onion, garlic, cumin, coriander, chili powder, salt, and pepper to the pot.
- 5
Cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 5 minutes.
- 6
Add the red wine (if using) to the pot and cook until the liquid is almost completely evaporated, about 2 minutes.
- 7
Add the chicken broth to the pot and bring to a boil.
- 8
Return the oxtail to the pot and bring to a boil.
- 9
Cover the pot and transfer to the oven.
- 10
Braise the oxtail in the preheated oven for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.
- 11
About 30 minutes before serving, add the potatoes to the pot and continue to braise until they are tender.
- 12
Remove the pot from the oven and let it cool slightly.
- 13
Skim off any excess fat from the surface of the stew.
- 14
Stir in the chopped fresh cilantro (if using).