Oxtail Stew is popular in Dominican Republic
This week we are visiting the Dominican Republic to prepare the country's most popular dish, Sancocho de Rabo de Vaca, or Oxtail Stew, served with Parmesan mashed potatoes. The following recipe is my favorite way to make this dish.
• SANCOCHO DE RABO DE VACA
Ingredients
For the stew:
2 pounds oxtail, cut into segments
1⁄2 cup chopped poblano pepper
1⁄2 cup chopped celery
1⁄2 cup chopped carrot
1 cup chopped onion
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
3 tablespoons chopped cilantro
2 bay leaves
1⁄2 cup tomato puree
1 cup beef broth
Salt and pepper, to taste
Putting it together
In a large Dutch oven over medium heat, brown the oxtail on all sides until golden brown. Add the poblano pepper and continue cooking until pepper is roasted. Add the celery, carrot and onion, and cook until the onion is translucent. Add the remaining ingredients and cook for about one hour or until the oxtail's meat begins to fall of the bone. Remove the bay leaves and discard.
If you desire a smoother finish to the stew, separate the meat from the stew and with a hand blender (or regular blender) puree the vegetable and broth mixture until you have a smooth sauce, return the oxtail and set aside.
For the mashed potatoes:
3 pounds red potatoes
1⁄2 cup warm heavy cream
2 tablespoons butter
1⁄2 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Putting it together
In a large pot, boil the potatoes until they are soft. Drain the water, making sure not to leave any water in the pot. Add the cream and butter and mash the potatoes. Once potatoes are mashed, add the Parmesan and mix until it is evenly distributed. Season with salt and pepper. Serve the mashed potatoes on plates topped with a big helping of the stew.
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Next week, we will visit Belize to prepare Fried Shrimp.
Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.
