Jorge Castillo: You don't see that many oxen in the United States.
Glenn Lindgren: So how could there possibly be enough oxtails to go around?
Raúl Musibay: Oxtails actually come from a cow. Oxtail is skinned and usually sold cut in pieces. Obviously, the tail of a cow has a lot of bone! But the meat, when slow cooked, is very tender and delicious!
Glenn Lindgren: I just have one question.
Raúl Musibay: What's that?
Glenn Lindgren: Why don't they call it Cow Tail Stew?
Savory oxtail stewed until the meat drips from the bone.
INGREDIENTS:
4 pounds oxtail, disjointedLightly coat meat with flour. Brown meat on both sides in oil. Remove meat and add onions, peppers, carrots, and potatoes.
Sauté until the potatoes brown and the onions are translucent.
Add garlic/salt mixture and continue cooking for another minute or so.
Add remaining ingredients, including the meat. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender, about 11/2 to 2 hours. Remove bay leaf.
Serve everything hot over hot rice.
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