Puerto Rican Oxtail Soup Recipes

INSTANT POT OXTAIL STEW (RABO GUISADO)

Steps:

• Season oxtails with seasonings in a bowl.
• Add oxtails and remaining ingredients to the Instant Pot.
• Set pressure to high and cook for 55 minutes.
• Allow for a natural release.

PUERTO RICAN OXTAIL SOUP

Steps:

• In a large kettle, place the beef broth, oxtais, tomatoes, onions, corn, peppers, garlic, coriander and zucchini.
• Bring to a boil, cover and simmer for 1 hour, or until the oxtails and vegetables are fork-tender.
• With a skimmer or a slotted spoon, take the vegetables from the pot and place into a blender or food processor.
• Add 3/4 cup of the stock from the pot and blend briefly at low speed with the lid ajar to allow steam to escape and then at high speed for 30 seconds. (Be careful - hot foods covered and processed in a blender can cause the top to "pop" and you may be burned. Allow for a bit of steam to escape).
• Pour the vegetable puree back into the pot.
• Stir in the tomato puree, salt, and pepper; bring to a boil and add the orzo.
• Cook over medium heat, uncovered, stirring, for 5 minutes, or until the past is still a bit chewy.
• The meat will have cooked from the bones.
• Remove and but up the meat and return to the pot; discarding the bones.
• Taste for seasoning; serve.

SPANISH-STYLE OXTAIL STEW

Steps:

• Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
• Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
• Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.