Ohh, nothing is more delicious than a flavorful, juicy, and tender oxtail—aka “Rabo” if you’re Latino. This is my Colombian version of it, and before y’all start, I know Jamaicans make bomb oxtails, but they ain’t the only ones who can snap with this dish, okayyyy? In Colombia, oxtail is a very common dish, and the flavors are comforting, bold, and fall-off-the-bone tender. When paired with the right sides, it’s a flavorful explosion in your mouth.

This recipe was taught to me by my tia Pelly, who is an incredible cook. While I’ve made a few tweaks to it, my favorite part is that you don’t have to stand over the stove for 3 hours cooking it—because don’t nobody got tiiiimmeeee for that! 😅 I hope you guys enjoy it, and don’t forget to tag me when you make it at home!

Ingredients:

For the Oxtails:

6.5 lbs oxtails, cleaned thoroughly
1 purple onion, chopped
2 carrots, peeled and chopped
1 Scotch bonnet pepper (optional, for heat)
2 red bell peppers, chopped
2 green bell peppers, chopped
1 yellow bell pepper, sliced (Julienne cut)
1 orange bell pepper, sliced (Julienne cut)
1 bunch of green onions, sliced (Julienne cut)
1 bunch of cilantro, chopped
4 celery sticks, chopped
1 head of garlic, minced

For the Marinade:

Soy sauce
Browning sauce
A1 steak sauce
Knorr beef bouillon
Cumin
2 packets Goya Sazon Con Culantro & Achiote
All-purpose adobo seasoning
Salt, to taste
Freshly ground black pepper, to taste
Mustard
Garlic powder
Onion powder
1/2 packet allspice whole

Instructions:

1. Clean the Oxtails

Start by cleaning the oxtails. Rinse them thoroughly with water, vinegar, and lime to ensure they are super clean. Scrub them gently to remove any impurities, and repeat until til water is not coming out murky, then pat them dry with paper towels. This step is essential for the best flavor and tenderness. YOU HAVE TO CKEAN THEM.

2. Season the Oxtails

In a large bowl, combine the oxtails, soy sauce, browning sauce, A1 steak sauce, cumin, Goya Sazon packets, adobo seasoning, garlic powder, onion powder, salt, pepper, mustard, and allspice. Mix well until the ingredients are fully incorporated. Season with your soul in this one and make sure each piece of oxtail fully covered in all of the seasonings.

3. Add the Veggies

Add in all the chopped vegetables (onion, carrots, bell peppers, green onions, cilantro, celery, and garlic). Toss everything together to combine.

4. Marinate the Oxtails

Cover the bowl and refrigerate the seasoned oxtails for at least 8 hours, but preferably 24 hours for maximum flavor. This will allow the oxtails to absorb all the spices and seasonings.

5. Sear the Oxtails

Once the oxtails are marinated, it’s time to sear them. Set your pressure cooker to the “sauté” setting. Add some oil and sauté the oxtails to the pressure cooker and brown each side to get a nice sear. This will lock in the flavors and help build depth in the sauce.

6. Pressure Cook the Oxtails

Once all the oxtails are browned, add the vegetables and all the juices from the marinade into the pressure cooker. Pour in enough water to cover the oxtails and vegetables. Add 1 tbsp 1/2 of Knorr beef bouillon to make a beef broth. Close the lid of the pressure cooker and make sure the pressure release valve is set to “sealing.” Set the cooker to the “meat/stew” setting and cook for 1 hour and 10 minutes. The pressure cooker will do its magic, tenderizing the oxtails to perfection.

7. Release the Pressure

Once the cooking time is up, carefully switch the valve to “venting” to release the pressure. Be cautious, as hot steam will shoot out! Don’t put your face over it, Once the pressure has fully released, open the lid and remove the oxtails along with the broth and vegetables.

8. Thicken the Stew

Transfer the oxtails, vegetables, and broth to a separate pot on the stove. Over medium heat, taste the broth and adjust the seasoning to your liking. Add some Jugó de Maggie seasoning and more beef bouillon if needed for extra flavor and to make it thicken.

9. Serve

Once the sauce has thickened to your liking, serve the oxtails over a bed of fluffy rice & beans (arroz de habichuela) . The rich, flavorful sauce will soak into the rice, making every bite heavenly. And pair with some sweet plantains