Cuban Braised Peppered Oxtails over White Rice | Culture Kitchen

Ingredients

• 4 lbs. oxtail, cut into large sections, trimmed of excess fat
• 1 tbsp kosher salt, plus more to taste
• 1 tsp fresh cracked black pepper
• 1 tsp cumin
• 1tsp ground nutmeg
• 2 bay leaves
• 1 tsp smoked paprika (optional, but adds depth)
• 2 tbsp all-purpose flour, for light dredging
• 3 tbsp olive oil or rendered beef fat
• 1 large yellow onion, finely diced
• 1 large green bell pepper, diced
• ½ red bell pepper, diced
• 5 -7 cloves garlic, minced or crushed
• 2 medium Roma tomatoes, grated or finely chopped
• 1 ají cachucha (Cuban sweet pepper), minced (optional but traditional)
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• 1 tbsp tomato paste
• 1 cup vino seco (dry white cooking wine, or a dry sherry like Fino)
• 1½ cups beef stock (low sodium)
• ½ cup tomato sauce
• 1 tsp Worcestershire sauce (adds umami)
• 1 tsp sugar
• ¼ cup pimiento-stuffed green olives, halved
• 2 carrots, sliced into thick rounds (optional)
• Handful of fresh parsley, chopped
• 1 cup Malbec or red wine (for richness and color)