Prepare to embark on a mouthwatering journey through Colombian cuisine with the most hearty and soul-warming dish you'll ever taste! Guiso de Cola, a rich and luxurious oxtail stew, is not just a meal—it's a culinary experience that will transport you straight to the vibrant kitchens of Colombia. Imagine tender, fall-off-the-bone meat simmered to perfection, surrounded by soft vegetables in a deeply flavorful broth that will make your taste buds dance with joy. Whether you're a food adventurer or a comfort food enthusiast, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Colombian
Serves: 6 servings
Ingredients
- 2 pounds of oxtail
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 potatoes, diced
- 4 cups of beef broth
- 2 tablespoons of vegetable oil
- Salt to taste
- Black pepper to taste
- 1 bay leaf
Instructions
- Prepare the oxtail by rinsing it thoroughly under cold water and patting dry with paper towels. Season generously with salt and black pepper on all sides.
- Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, carefully add the seasoned oxtail pieces and brown them on all sides, creating a rich, golden-brown crust. This process should take about 8-10 minutes.
- Remove the browned oxtail from the pot and set aside. In the same pot, add chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, approximately 3-4 minutes.
- Return the oxtail to the pot and add beef broth, ensuring the meat is mostly covered. Drop in the bay leaf for additional flavor.
- Bring the liquid to a boil, then reduce heat to low. Cover the pot and let the oxtail simmer gently for about
- 5 hours, or until the meat begins to become tender.
- Add chopped carrots and diced potatoes to the pot. Continue cooking for an additional 30-40 minutes until the vegetables are soft and the meat is falling off the bone.
- Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.
- Serve hot in deep bowls, ensuring each serving has a good mix of meat, vegetables, and broth. Traditionally, this dish is accompanied by white rice or crusty bread.
Tips
- Choose high-quality, fresh oxtail from a trusted butcher for the best flavor and texture.
- Take your time browning the meat—this step is crucial for developing a rich, deep flavor base.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Low and slow is the key to tender, melt-in-your-mouth oxtail meat.
- If possible, prepare the dish a day ahead, as the flavors will develop and intensify overnight.
- Don't rush the simmering process; patience will reward you with incredibly tender meat.
- For an extra flavor boost, consider adding a splash of red wine or a tablespoon of tomato paste during cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
