How to make it

  • Marinate the Oxtail first. Rinse in cold water, if desired cut off excess fat. Place in Pressure cooker with the following: Oxtail, tomatoes, salt, onion, garlic, cumin, culantro sprigs, and the pepper -green. Mix well to surround the oxtail by all the flavors. Turn on the flame up to medium/high. Place the 4 1/2 cups of water into the pot and mix a bit. Grease the rubber ring of the pressure cooker with a bit of olive oil and close the pressure cooker.
  • Cook on medium-high flame for about 1 hour and 20 minutes. Make sure the lid is on properly.
  • Once the time is right open the pot and try to remove some of the grease in the broth with slotted spoon as well as reserve some of that broth for later use.
  • Take the meat and set aside on plate. In that same cooker, use the broth but this time add approximately 4 cups of water. Taste the broth to make sure there is still some flavor and if need be add salt to taste (usually I will add more salt about 4 tablespoons only if the broth is bland). Once the broth starts to boil add the carrots and yuca being that their texture is a bit tougher. About 10 minutes or so into it add the grated plaintain in forms of balls (press together with your hands to shape), add the potato 3 minutes after as well as the okra. Finally add the meat and the swiss chard. Once the swiss chard reaches a bright green color add the last of the culantro and the cilantro and cover.
  • Serve in 5 minutes approximately. Usually I serve this soup with a lemon wedge in order to add to soup when hot along with a sliced avocado and some white rice.
  • Yes, lots of carbs! But once in a while won't kill ya!

Reviews & Comments 2

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    " It was good "
    GwenInLA ate it and said...
    I would definitely make this again! It filled my house with delicious aromas! Thank you! Didn't know what you meant by "Marinate the Oxtail first", so I skipped the first step of your instructions. Next time I'll reduce the salt to 1.5 tablespoons, as it was way to salty for my family's taste. I'll also skip rolling the plantains into balls because they just fell apart anyway as the soup cooked. Instead I'll just add the shredded plantains. Here in LA, I found culantro in a Chinese market labeled "Ngo-Gai" (after I looked in numerous grocery & ethnic stores & Farmers Markets).
    One thing I did was after the pressure cooker was opened, I cooled it in the refrigerator for 3-4 hours. The fat was easily skimmed from the top because it had thickened as it collected on the surface.
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    " It was excellent "
    skyduchess ate it and said...
    I have only had oxtails made by my Mother. She is gone now and I am so happy to have this recipe as she never used one to fix this yummy dish. Thanks for sharing
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  • httpmom 13 years ago
    Just purchased Oxtails at Costco yesterday. Never made them before. Thanks for this post.
    Was this review helpful? Yes Flag

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