Description

Oxtails hold a very special place in my heart, although I can say that about each and every dish that my grandmother taught me how to cook! They’re messy, rich, and time-consuming, but I will jump through hoops and abandon any diet to eat the delicious meat drenched in rich brown sauce that perfectly coats the white rice. There’s an unspoken rule when eating oxtails: There will be no meat left behind. You must suck the goodness off the bones!

Like all stews, oxtails take forever to cook if you make them the old-school way, which I still do. Perhaps it’s habit or even stubbornness, but I prefer to stew the oxtails for hours so the aromas of fresh garlic and Dominican oregano fill the house. It’s the perfect dinner: tender stewed meat, fresh white rice, perfectly crispy tostones to soak up the extra sauce and, of course, refreshing Florida/Dominican/Haitian avocados to round it all out.