Rabada

Step by stepInstructions

1. Pat the oxtail pieces dry and season them generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat and brown the oxtail in batches for 5 to 6 minutes per batch, until deeply browned on all sides; set aside.
3. Lower the heat, add the onion to the pot, and cook 4 minutes; add the garlic, tomatoes, tomato paste, bell pepper, and bay leaves, and cook 5 minutes more.
4. Return the oxtail to the pot and pour in the beef broth, scraping up any browned bits from the bottom.
5. Bring to a boil, then cover and simmer over low heat for 2 1/2 to 3 hours, until the meat is falling off the bone and the sauce is thick and glossy.
6. If using black beans, stir them in during the last 30 minutes of cooking.
7. Remove the bay leaves, season to taste, scatter with cilantro, and serve over white rice with sautéed collard greens.