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Rumba Meats Braised Oxtail, Holiday Style on FOX 5 ‘Good Day Atlanta’

Do you have that one recipe you swear by because you enjoy cooking it but also love eating it; and better yet, it’s the one recipe that’s in constant demand, regardless of the season or trend? My peppered oxtail or rabo encendido is that dish for me. I can’t tell you how many times I’ve made this dish for friends, clients, on TV, for other media and ultimately, my cookbook.  It was even featured and served in the Smithsonian National Museum of African American History and Culture in honor Women’s History Month!

I can’t say I take it for granted since it’s a quintessential Caribbean dish beloved by most Latinos but also by my fellow Jamaicans. Sometimes I do still marvel at the lofty praise this robust and heartwarming recipe boasts. 

I suppose what makes it quite special is how evergreen it is. You can enjoy it any time of year but the holidays elevate its stock when so many other dishes are served. The abundance of other meats makes room for a really decadent pot of juicy and succulent rabo that’s sure to sing a solo at a dinner. 

{WATCH: Mami and I Dance to the Tune of Oxtail!}

My friends at Rumba Meats do well in honoring Latin culture and tradition through our staple foods so I had to hit them up for a few cuts recently. During a holiday cooking segment last week on FOX 5 Good Day Atlanta, I was met with excitement by the host, Portia, who had no idea this succulent piece of meat could be tenderized and full of flavor in just 30 minutes in the pressure cooker! So you know I did what I do best — broke out the pressure cooker and demo’d what I know is a beautiful dish you can add to any of your holiday dinners. For me, Noche Buena or Christmas Eve, will be my night to share this in bulk.

Enjoy this lively (never a dull moment on live TV, I swear!) cooking segment.

{MAKE: Liver a la Italiana}

And if the oxtail isn’t enough and you want to experience other cuts I grew up eating and which are equally tasty for holiday dinners, check out a few other beef cuts Rumba offers at various grocery stores, including Kroger or Walmart. Their record locator will tell you exactly where you can find their products. One tip: even if you don’t have a Kroger or Walmart near you, you can buy online and have it shipped to you, year round. Their in-store prices at those two stores are about 40% less than other grocery stores where I shop! Same if not better quality and packaged with a passionate understanding of the foods that bring families together! 

Recipe below!

Wishing you a home and heart full of love, peace and really good food. Let’s also not forget to serve those less fortunate!

Happy holidays y Feliz Navidad!

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Enjoy
Cuban Braised Peppered Oxtail
 
Ingredients
 
3 lbs. Rumba Meats oxtail
1/4 cup olive oil
2 teaspoons kosher salt
1½ cups tomato sauce or 3 medium tomatoes, pureed
1 bottle of good quality red wine 
1 red bell pepper, cut into 1/2 inch strips
1 Spanish onion, cut into 1/2 inch strips
5 cloves garlic, minced
3 tablespoons red wine vinegar
2 teaspoons red pepper flakes
1/2 teaspoon ground cumin
1 teaspoon dried oregano
2 sprigs thyme
1 bay leaf
 
Directions
 
Clean oxtail, minimally trimming excess fat with paring knife. Some fat is good – it will render and add flavor to the sauce.
 
In 6-quart Dutch oven, season oxtail with salt. Add olive oil to Dutch oven and heat on low.
 
Add oxtail; raise heat to medium and brown for 5 to 10 minutes.
 
Add tomato sauce,  red wine vinegar and remaining dried ingredients, including onion and garlic. Stir gently, and continue cooking over medium heat for 30 minutes.
 
Reduce heat to low. Add wine and bell pepper. Stir and close Dutch oven. Cook for an additional 35 to 40 minutes over low to medium heat or until oxtail is tender and appears to fall off bone.
 
When done, turn off heat, keeping lid on. Let sit for 5-7 minutes. When ready to serve, gently stir. Add salt and pepper to taste.

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