Stewed ox tail in Guatemala is a traditional dish that uses the ox tail cooked for hours to achieve the tenderness of the meat. Many Guatemalans and foreigners have found it to be a delicacy for its flavor and taste.
It is a dish rooted in the country's culinary culture, where time and dedication are valued to cook this delicacy.
The use of ox tail cooked for hours is a crucial part of the recipe, as it is what gives it its characteristic tenderness.
Stewed ox tail
Ingredients
2 Ox tails
2 cups of Beef broth
16 Large tomatoes
2 Crushed garlic cloves
2 Sprigs of parsley
4 Onions
2 Bell peppers
120 grams of Capers
4 tablespoons of Vinegar
2 tablespoons of Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, wash and chop the ox tails.
Step 2 : Add oil to a skillet or pot and sauté the ox tails, browning them on each side. When cooked, remove the ox tails from the oil.
Step 3 : Chop the onion, garlic, parsley sprigs, bell peppers, capers, and tomatoes.
Step 4 : Add the previous ingredients to the same oil where the ox tails were cooked and cook over low heat.
Step 5 : Make a concentrate including a cup of broth and add vinegar. Season with a bit of salt and pepper to taste.
Step 6 : Once everything is sautéed, add the concentrate to a pressure cooker and add more water.
Step 7 : Cook for 1 hour in the pressure cooker. Then, transfer to a pot for 1 more hour to finish giving the desired texture to the meat and sauce.
Step 8 : You can serve with a side of white rice.
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