How to cook Oxtail
& Poblano Peppers Stew

In Mexico, some people believe that the cuts of beef that are closest to the bone are the tastiest, and oxtail is a good example of that. In this recipe, the oxtail is paired with Poblano peppers in a tomato-based stew that can be served with white rice and enjoyed with some warm crusty bread.

DIRECTIONS:

  • Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I used my Instant Pot and cooked the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours.
  • While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don’t burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes.
  • Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle.
  • Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can’t remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside.
  • Chop up the roasted tomatoes and place them in a blender along with the garlic cloves and 1 cup of water. Process until you have a chunky sauce.
  • Heat the oil in a large skillet over medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. Keep cooking for one more minute. At this time, pour in the blended sauce, 1 cup of the meat’s cooking broth, and the tomato paste. Stir well and cook for 5 more minutes.
  • Finally, add the meat and the poblano peppers, season the sauce with salt and pepper. Keep cooking for 8 more minutes in a gentle simmer. If the sauce needs more liquid, add more of the beef oxtail cooking broth. To serve, garnish with the chopped cilantro.

Ingredients

TO COOK THE OXTAIL
  • 1 Beef Oxtail package from RUMBA® MEATS about 2½ to 3 lbs.
  • Salt & pepper to season the meat
  • ¼ medium-size white onion
  • 1 bay leaf
  • 2 garlic cloves
  • 4 cups of water
FOR THE SAUCE
  • 2 Poblano peppers
  • 4 large plum tomatoes about 1 lb.
  • 2 garlic cloves peeled and chopped
  • 2 tablespoons of olive oil or vegetable oil.
  • ½ medium-size white onion cut into Julianne
  • 2 Serrano peppers* cut into strips.
  • 4 tablespoons tomato paste or ½ cup tomato puree
  • Salt and pepper to taste
  • ¼ cup chopped cilantro to garnish

Instructions

  1. Season the oxtail meat with salt and pepper. Place oxtail meat, onion, garlic, and bay leaf in a stockpot along with the 4 cups of water. I use my Instant Pot and cook the meat for 40 minutes until the meat is tender and can be easily separated from the bone. Once the meat is cooked, remove the meat from the bones. On a pressure cooker, the cooking time will be about 50 minutes. If using a regular stock pot, it will take about 1 hour and 45 Minutes, and up to 2 hours.
  2. While the meat is cooking, roast the Poblano peppers by placing them directly over a medium flame. Turn them to have an even roasting, making sure you don’t burn the peppers. Remove them promptly, and place inside a plastic bag for 5 minutes. Meanwhile, roast the tomatoes.
  3. Place the tomatoes on a hot griddle to roast, turning once on every side until it has roasted; you will know it is ready by the formation of a large brown spot. After they are roasted, remove from griddle.
  4. Remove the charred skins from the Poblano peppers by rubbing your finger against their skin (if you can’t remove all the skin, that is ok; the roasted skin adds more flavor to the dish). After discarding the seeds and removing the veins, cut the peppers into strips and set aside.
  5. Chop up the roasted tomatoes and place them in a blender along with the garlic cloves and 1 cup of water. Process until you a have a chunky sauce.
  6. Heat the oil in a large skillet over a medium-high heat. Stir in the onion, sauté for one minute, and then add the Serrano pepper strips. Keep cooking for one more minute. At this time, pour in the blended sauce, 1 cup of the meat’s cooking broth, and the tomato paste. Stir well and cook for 5 more minutes.
  7. Finally, add the meat and Poblano peppers, season the sauce with salt and pepper. Keep cooking for 8 more minutes in a gentle simmer. If the sauce needs more liquid, add more of the beef oxtail cooking broth. To serve, garnish with the chopped cilantro.