Lucky for us because after she made it we ate it and it was delicious! While the “rabo” was cooking and later while we ate we chatted with Lilian and her husband Mario who worked in the beef business for many years and gave us all sorts of helpful “insider tips”. As always we had a wonderful meal and a wonderful time.
2 tbsp Badia Sazón Completa (this can be replaced by any Cuban complete seasoning)
1 large green bell pepper – diced
1 large onion – diced
4 medium garlic cloves – mashed
2½ cups Edmundo Golden Cooking Wine (this can be replaced by any dry white wine)
1½ cups of water
salt to taste (if needed)
32 oz tomato sauce
2 packs Sazón Goya with Coriander and Annatto (this can be replaced with any seasoning with coriander and annato)
This recipe makes approximately 6 servings
- Add olive oil and meat to pot. Set on Medium heat until the meat browns.
- Set the temperature on High. Add complete seasoning, bell pepper and onion.
- Cook until onions and peppers wilt. Add garlic.
- Lower temperature to Medium High. Add wine and water to almost cover the meat.
- NOTE: If more liquid is needed, add a mixture comprised of a higher wine to water ratio.
- Cover until the mixture comes to a slow boil.
- Stir and lower to Medium. Cover for about one hour, stirring approximately every 20 minutes until the meat can be pierced with a fork but not so tender it falls off the bone.
- Once the meat can be pierced with a fork raise the temperature to Medium High, taste for salt (add to taste if needed) and cover.
- Begin to check the meat often, continue boiling until the meat is fork tender and the liquid has reduced to about half.
- Add tomato sauce and Sazón.
- Continue cooking on Medium for about half an hour until the liquid has thickened into sauce.
Serve with white rice.
image sources: ox tail, Badia Sazón Completa, Edmundo Golden Cooking Wine, Sazon Goya.