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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This recipe uses traditional Caribbean ingredients and seasonings. You can either use ox tails or beef back ribs for the meat (both inexpensive cuts). I use frozen Sancocho Ajiaco vegetables made by La Fe. It consists of large dice yautia, green plantain, yuca (cassava), pumpkin, and corn on the cob. Using fresh vegetables will not affect cooking time significantly. This recipe contains both pressure cooker instructions and conventional stove-top. Ingredients:
1 tablespoon olive oil |
3 1/2 lbs oxtails or 3 1/2 lbs beef back ribs |
1 onion, chopped |
3 bay leaves |
4 fresh thyme sprigs |
3 whole cloves |
7 1/2 cups water |
1 green plantain, peeled and cut into large dice |
1/2 cup yucca root, peeled and cut into large dice (cassava) |
1/2 cup yautia, peeled and cut into large dice |
1/2 cup pumpkin or 1/2 cup butternut squash, cut into large dice |
1 ear of corn, cut into 1-inch rounds |
2 garlic cloves, crushed |
1 tablespoon tomato paste |
1 (14 ounce) can diced tomatoes |
1 teaspoon ground allspice |
1 hot chili pepper |
salt and freshly ground black pepper |
1 sazon goya seasoning (optional) |
Directions:
1. Using a Dutch oven or pressure cooker (depending on your preferred method), brown oxtails or beef ribs in oil, over medium high heat, until well browned, about 10 minutes.
2. Add onions, bay leaves, thyme, cloves, and water; cover and cook until meat is tender, 2 1/2 hours, over low heat in a Dutch oven on the stove-top or 1 1/2 hours in the pressure cooker.
3. Add remaining ingredients (except salt and pepper) and cook an additional 30 minutes, until vegetables are tender and meat is falling off the bone.
4. Season with salt, pepper, and sazon (if using) to taste.
5. Serve hot.
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