Oxtail Guisado

Name: Oxtail Guisado
Total time: 1 hour 35 minutes
Yield: 4–6 servings
Ingredients: 2½ lb. ½"–¾" thick oxtails; 1 large red onion, thinly sliced; 1 large green bell pepper, halved, ribs and seeds removed, cut into strips; 1 bunch cilantro, tough stems removed, cut into 2"-long pieces; 6 garlic cloves, finely grated; 2 tsp. sazón con culantro y achiote (such as Goya); 2 Tbsp. adobo seasoning (such as Goya); 2 Tbsp. dried oregano; 2 Tbsp. extra-virgin olive oil; 3 oz. tomato paste (about 6 Tbsp.); 2 avocados, cut into about ¾" pieces; 1 large cucumber, peeled, cut into about ¾" pieces; Juice of 1 lime; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; Freshly ground pepper

By Cleyvis Natera

July 21, 2025

Image may contain Food Food Presentation Cutlery Fork Meat Oxtail and Plate

Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Christina Allen

Anytime I’ve felt ill or unwell, I ask Mami to make oxtails. The density and softness of this dish always delivers healing to my belly and my soul. This slow-simmering Oxtail Guisado is a Caribbean-inspired dish that originates in the Dominican Republic. Unlike other versions of the dish, which often feature brown sugar and soy sauce, this one is made with tomato paste, which lends its vibrant red hue, sweeter finish, and body to the sauce. You can replace the Goya seasonings called for with more salt and pepper to taste. You can also use other cuts of boneless meat, such as short ribs, if oxtails aren’t available. Boneless short ribs take significantly less time to cook so adjust the simmering time as needed.

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