Tender Puerto Rican rabo guisado (stewed oxtail) simmered with sofrito, tomato paste & veggies. A hearty, slow-cooked dish perfect over rice.

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Clean & season: Rinse oxtails with water and the juice of 2 limes. Scrub with lime halves, drain, and pat dry.
Season with sofrito, Adobo, and sazon. Marinate for at least 1 hour at room temperature or up to 24 hours in the fridge.
Sear: Heat oil in a Dutch oven over medium-high heat. Sear oxtails in batches until lightly browned, 3-5 minutes per side. Remove and set aside.
Build the base: In the same pot, sauté onion and carrots until onion softens, 7-10 minutes. Stir in tomato paste and cook for 5 minutes to mellow its acidity.
Simmer: Return oxtails to the pot. Pour in chicken stock to cover. Add oregano and bay leaves. Bring to a boil, then reduce to low. Cover and cook for 2 hours.
Finish: After 2 hours, add diced carrots and potatoes. Cook uncovered for another 30–45 minutes until vegetables are tender and the sauce thickens.
Serve: Skim any excess fat off the top. Plate with rice and avocado slices. Enjoy your hearty bowl of rabo guisado!

To reheat, warm gently on the stovetop over low heat or in a slow cooker until heated through. To keep leftovers from drying out, add a cup of water or stock when reheating to loosen the sauce and keep everything juicy.
Store leftovers in an airtight container in the fridge for up to 4 days.
Skim off excess fat at the end of cooking time for a cleaner broth. Oxtails can produce a lot of excess grease because they’re such a fatty cut of meat. I like to make this the day before I’m serving it, so after I remove it from the refrigerator, I can easily remove the solid fat from the top of the stew and then reheat it.