Dominican Food at La Parada Restaurant

Pro tips

• Brown the oxtail pieces first in a hot pot before braising to develop deeper flavor through the Maillard reaction.
• Use low heat and cover the pot so the oxtail braises in its own steam and sauce for even, tender cooking.
• Oxtail is done when the meat pulls easily from the bone with a fork — don't undercook.

Substitutions

• oxtail → beef chuck or short ribs (similar cooking time, slightly leaner)
• sofrito → sautéed onion, garlic, and tomato paste (replaces the sofrito base)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding broth if needed.

Equipment

heavy-bottomed pot or Dutch oven · pressure cooker (optional, reduces time to 45 minutes)

How long does oxtail take to become tender?

Oxtail typically requires 2-3 hours of low, moist heat (braising or slow cooking) to become fall-apart tender.

Can I use a pressure cooker for oxtail?

Yes, a pressure cooker reduces cooking time to 45-60 minutes while achieving the same tender result.

What's the best way to remove fat from oxtail stew?

Chill the finished stew overnight; the fat will solidify on top and lift away easily before reheating.

What cuts of meat work if I don't have oxtail?

Beef chuck, beef short ribs, or beef shank are good substitutes with similar cooking times and textures.

Is this dish freezer-friendly?

Yes, oxtail stew freezes well for up to 3 months; thaw overnight and reheat gently on the stovetop.