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Braised Oxtail       3 lbs.

Canola oil.          3 tbs

Tomato paste.        2 tbs

Sofrito.             1/2 cup (recipe below)

Recaito.             1/2 cup (recipe below)

Garlic.              1/2 tbs minced

Salt.                3 tbs

Black pepper         2 tbs

Sazon mix            2 Tbs (recipe Below)**no msg all natural**

or you could buy sazon goya culantro y achiote: 2 Envelope

Beef bouillon.       2 envelope

Water.               3 to 4 cups

1. Marinate oxtail with all the ingredients except water.

2. Take a wide stock pot or Dutch pot or roudaeu pan add oil, on medium heat.

3. In batches of two or three place oxtail in pan and brown slightly. Have a bowl nearby to place roasted oxtail.

4. When all oxtail is browned place it back into the pot then add water. Bring it to a boil then lower heat to a simmer.

5. Simmer for 1 1/2 hrs. or until folk tender but don't over tenderize, you don't want it to break apart from the bone.



Coriander ground          1 1/2 tsp

Cumin     ground          1 1/2 tsp

Cilantro dried            1 1/2 tsp

Oregano dried             1 1/2 tsp

Onion powder              1 1/2 tsp

Garlic powder             1 1/2 tsp

Annato ground             1 Tbs

Recaito (sofrito Verde)

Culantro.                 1 bunch

Cilantro.                 1 bunch

Garlic.                   5 cloves

Aji dulce   8 pc or cubanella pepper 2 whole

Onion.                    1 whole

Take all ingredients and put it in blender and pulse it, you want some texture.


Onion.                    1 piece

Red pepper.               1 whole

Green pepper.             1 whole

Garlic.                   5 cloves

Cilantro.                 1 bunch

Take all ingredients and put it in blender and pulse it you want some texture.

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