Dominican Food Feast at La Parada
This slow-braised oxtail is a Dominican classic that transforms tough cuts into tender, gelatinous meat through hours of low-temperature braising. The rich, savory broth is the standout — deeply flavored from bone marrow and aromatics.
Recommended
La Parada Restaurant
- Address
- Sunset Park, Brooklyn, NY
What the creator ordered
- Slow-braised oxtail with Dominican rice
- Rotisserie chicken with Dominican beans and herbed butter
- Dominican-style beef lasagna
- Pernil sandwich
- Bistec Salteado (stir-fried steak)
- Mofongo with sauteed shrimp
- Mangu con huevos, salami y queso
- Beef Yaroa (loaded fries)
Standout moments
- +The tender, fall-off-the-bone oxtail.
- +The "wildly addictive" herbed butter served with the rotisserie chicken.
- +The super cheesy Dominican-style beef lasagna.
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Tips & Notes
Pro tips
- Sear the oxtail in batches over medium-high heat without overcrowding — this takes 10–15 minutes total and builds flavor for the entire braise.
- Don't rush the braise. Low heat (200–225°F) for 3+ hours produces silky, collagen-rich meat; high heat toughens it.
- Skim fat and impurities from the surface in the first 30 minutes to keep the broth clear and rich, not greasy.
- Test doneness by piercing meat with a fork — if it shreds without resistance, it's ready. Overcooked oxtail will fall apart entirely.
Substitutions
- oxtail → beef shank or chuck roast (will be leaner, less gelatinous; add 2 tbsp gelatin or use beef stock)
- oxtail → short ribs (richer, fattier; reduce cooking time to 2–2.5 hours)
Storage & make-ahead
Store in an airtight container for up to 4 days. Reheat gently on stovetop or in a 325°F oven; the broth protects the meat and flavors improve with time.
Equipment
heavy-bottomed pot or Dutch oven (5–6 quart minimum) · tongs for searing · instant pot or pressure cooker (optional, reduces time)
Common Questions
How long does oxtail take to become tender?
Typically 2.5–3.5 hours at a gentle simmer, depending on the size of the pieces. The meat should shred easily with a fork when done.
Should I brown the oxtail first?
Yes. Searing creates a flavorful crust and deepens the broth. Brown on high heat for 2–3 minutes per side before braising.
Can I make this ahead?
Absolutely. Braise the day before, cool, and refrigerate. The flavor deepens overnight. Reheat gently on the stovetop or in a 350°F oven for 20–30 minutes.
What's the best cut of oxtail for this?
Ask your butcher for 2–3 inch cross-cut pieces. They cook more evenly and have the best meat-to-bone ratio.
Can I use a pressure cooker or instant pot?
Yes. Use high pressure for 45–60 minutes, then release naturally. This cuts the cooking time significantly while retaining tenderness.
