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Sublime Short Ribs or Ox Tails With Capers



AKA: Rabo Alcaparrado

SOURCE: The Cuban Flavor Cookbook #0-941010-00-7

SERVES 6 / for 2 people, cut recipe in half

OVEN: 350 deg


Notes below are the author's

INGREDIENTS


  • 2 Ox Tails (or 8/9 short ribs) washed and well dried

  • 1⁄2 C Oil

  • 1 LB onion (I use more + shallots)

  • 6 Cloves garlic

  • 1⁄2 C parsley (flat leaf/Italian)

  • 1 can Tomato sauce (reg. size / 15 oz)

  • 1⁄4 tsp cumin

  • 1⁄2 C Dry white wine

  • 2 C Red wine

  • 3 Green peppers (I use a bit more)

  • 1 C Capers1

  • ⁄4 tsp Oregano

  • 1 1⁄2 tsp Salt

  • 3⁄4 tsp pepper

  • 1 TBS Vinegar (I use red wine vinegar)


METHOD


In oven-safe, wide skillet (or cast-iron dutch oven).....


Brown the meat in the oil, remove

Lightly sauté the onion, peppers, garlic, parsley in the pan

Return meat to pan,

Add Tom. sauce and the remaining ingred. (wine, capers, vinegar, herbs and seasoning)


Combine, cover and into oven 3.5 – 5 hours (until falling off bone)


Check on moisture level a couple times.

More red wine may be added for moisture.


I serve with roasted new potatoes or mashed russets.

Risotto, polenta or egg noodles would work too.


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