This is in the TOP 3 Braised Oxtails I have tried!

Today we are teaching you how to make a DELICIOUS BRAISED OXTAIL! It's is out of this world!!!
You are going to love this show!
Let's cook!
OXTAIL:
Ingredients:
[Pressure Cooker]
3 Lb of of meaty oxtail
3 Celery stalks (to cover pan bottom)
10 to 12 Allspice
3 Tbsp soy sauce
1 packet Sazon Goya w/Achiote
1 cup of water
4 Tbsp Homemade salon (adobo) - See recipe
[Dutch Oven]
Add oxtail and liquid from pressure cooker
10 Olives
1 tablespoon capers
1 cup red wine
1/2 cup Malta (lightly carbonated non-alcoholic malt beverage, brewed from barley, hops, and water much like beer, sold at hispanic stores, Publix and Walmart)
More soy sauce to adjust of salt
Cook, covered, moving tails around gently every 15-20 minutes and basting with the sauce, if not covered, until the sauce, coats the back of a spoon.
Let rest, covered for 15 minutes, before serving
Directions:
[Pressure Cooker]
Season de oxtail with the homemade sazon and rest for 30 min
Place the celery on the bottom of cooker, as a bed for the oxtail
Place oxtail on top of the celery and add all the first ingredients
Cover and cook for 45 minutes, following the cooker instructions
(If you don't have a pressure cooker, then do the same on dutch oven and cook covered for 2 hours, making sure not to burn the tails. Add more water as needed)
The purpose of this first step is just to tenderize the meat
[Dutch Oven]
If using pressure cooker, Transfer the oxtail and all the liquid to the dutch oven (discard the celery)
Add all the rest of the ingredients
Bring to a boil, cover, and reduce heat.
Cook and medium heat for at least one hour, moving them gently every 15 minutes, to avoid burning the tails, skimming oil as you go.
If after one hour, cook uncovered until the sauce is reduced enough to coat the back of a spoon.
Adjust for salt, adding more soy sauce, if needed.
Let rest for 15 minutes.
Skim oil that separates from the sauce and serve.
RICE:
Ingredients:
1 cup of long grain rice
1 cup of water
1/2 tsp salt
1/2 tsp vegetable oil for cooking
1/2 tsp vegetable oil for finishing
Note: this recipe is 100% scalable
Directions:
Measure rice (this recipe is scalable)
Wash it under running water until water is almost clear
Drain it
Add rice and measured water a sauce pan with a lid
Add salt and oil
Cook at Med-high heat until most water is evaporated and you see little holes
Set heat to low
Cook covered for 15 minutes
Turn off the heat
Add the remaining oil and fluff with a fork
Cover until ready to serve
HOMEMADE SAZON:
Ingredients:
1 Lb of garlic
2 Lb yellow onions
1 bunch of cilantro
2 red peppers
4 green peppers
1 1/2 Tbsp dried oregano
1 Tbsp black pepper
1 small packet of fresh thyme
6 to 8 Cachucha peppers (Aji dulce, ahi gustoso) - taste to make sure they are not spicy
1 Tbsp salt
1/4 cup Goya sour orange vinegar, to facilitate blending
Directions:
Cut all ingredients to 1 inch pieces and blend together (divide in batches if necessary)
Use the vinegar and water, if necessary to facilitate the blending
Store in the refrigerator for up to 6 months
Use as needed
Let us know in the comments below what you think and how it came out, after you cooked it.
NEW EPISODES EVERY WEDNESDAY!
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Steamer: amzn.to/2TgLVQI

[@katherinebriceno7676]

Omg 😱 let’s cook it

[@GusinTheKitchen]

It was so good!

[@arleenbishop2179]

This makes me want to eat beef again 😋 I would make this for family members who eat oxtail, just to taste test this meal.

[@GusinTheKitchen]

😂 and you should!!! Let me know if you do it!!!

[@nelsonantoniogozalezpiment5035]

Mejor imposible, ni el espanol es mejor

[@GusinTheKitchen]

El mejor!!!