Oxtail in brown sauce (Rabo Guisado)

Prep Time: 5-10 minutes
Servings: 4
Cooking Time: 1½ -2 hrs
Slow-Cooker: 4-6 hrs (high heat)

2 1/2 lbs of oxtail meat
3 sour oranges or 4 limes
1 cups of dry white wine
1 tablespoon of cooking oil
2 1/2 tablespoons of Hunt's tomato paste
1 chicken bullion
1 teaspoon of salt or to taste
1 teaspoon of cayenne red pepper (optional)
12 cups of water

1 tablespoon of oregano
4 cloves of garlic, finely minced
1 medium onion, chopped
4 aji gustosos
3-4 sprigs of cilantro
2 culantro leaves
1 tsp of freshly ground black pepper
2-3 sprigs of thyme
1 tablespoon of olive oil

TIP: If unable to find sour oranges. Use freshly squeezed lime juice. However, I encourage you to use the sour oranges. Any Latin market can carry it.

TIP: Deglazing is best achieved with a pot that encourages sticking (e.g., stainless steel)

Blend the last 9 ingredients in a blender or food processor to create a recaito

Pour meat in a bowl and squeeze the juice of 2 sour oranges or 3 limes. Let it rest for about 10-15 minutes. Rub meat with hands and then rinse

Marinate meat with the recaito and the 1 sour orange or 1 limejuice for a least  ½ hr

In a pot, heat oil and brown the meat without the marinade. When a brown film has been created at the bottom of the pot, add 1/4 cup of water and s tir until meat has obtain some. Repeat as necesarry, until meat has completely browned

Deglazing the meat will intensify flavors and add color

When browning has been completed, add 12 cups of water to the marinade juice and add to meat

Add wine, chicken bouillon and tomato paste.

Cook on medium heat for about 1 1/2 hours or until meat is soft and almost falling off the bone

Serve with rice or your favorite side dish