This dish serves 6-8 people.Cuban Oxtail Stew
4 lbs. oxtail
1 green bell pepper, chopped
½ red bell pepper, chopped
1 medium sweet onion, chopped
6 garlic cloves, smashed
¼ tsp allspice
½ tsp cumin
1 tsp dried oregano
2 bay leaves
3 1/2 tbsp tomato paste
2 tbsp flour
1 cup beef stock
1 cup Petite Sirah
STEP 1 Season oxtails with 1 teaspoon salt and dust with flour. Heat 1 tablespoon of oil over medium heat in a dutch oven. Add the oxtail and brown on both sides, about 4 minutes per side. Remove the oxtail from the pot and set on a paper towel to drain.
STEP 2 Add 1/2 tbsp oil to the dutch oven and sauté onions, shallot, bell pepper, and garlic over medium heat for 4 to 5 minutes, until the onions turn translucent. Next, add the dried oregano, bay leaves, cumin, allspice, and tomato paste. Stir to incorporate, cooking for an additional 3 minutes to caramelize tomato paste.
STEP 3 Add oxtails back into the dutch oven along with the beef stock, Petite Sirah wine, salt, and pepper. Stir and bring it up to a boil, covered.
STEP 4 Lower the heat and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes to redistribute and keep the oxtail from sticking or burning. Add salt and pepper to taste during the last 30 minutes of cook time. Keep warm until ready to serve.
Black Bean Puree
30 oz canned black beans with liquid
¼ cup red onion, diced
2 garlic cloves, smashed
2 cups chicken stock
1 tsp cumin
2 bay leaves
½ tsp dried tarragon
STEP 1 In a medium stock pot, combine canned black beans with liquid, red onion, garlic cloves, 1 tsp of cumin, ½ tsp of dried tarragon, 2 cups of chicken stock, 1 bay leaf, salt, and pepper. Cook over medium heat, stirring to keep the beans from sticking, until about half of the liquid has reduced (about 45 minutes).
STEP 2 Remove the bay leaves and use an immersion blender to puree the bean mixture. Set aside while you make the risotto.
Black Bean Risotto
3 tbsp olive oil
1 large banana shallot, finely chopped
1 cup Arborio rice
½ cup chicken stock
2 ½ tbsp. unsalted butter
2/3 cup grated Parmesan
5 cups hot water
salt & pepper
STEP 1 Bring 5 cups water to a soft simmer over medium heat.
STEP 2 Heat oil in a wide pot over medium heat. Add shallots and ½ tsp of salt, frequently stirring until the shallot is translucent and softened. Add ¼ cup of room-temperature water and cook, often stirring, until the water evaporates and only the oil is left.
STEP 3 Add rice and stir well to coat with oil. Cook, constantly stirring, until the rice grains are translucent around the edges, about 5 minutes.
STEP 4 Add chicken stock. Bring to a simmer and cook, occasionally stirring, until the liquid has completely evaporated, about 2 minutes.
STEP 5 Using a ladle, add hot water to the rice in small increments, stirring constantly and allowing the liquid to absorb fully before adding more, about 2-3 minutes per increment. The texture should be somewhat runny once you've used all the hot water.
STEP 6 Remove pot from heat, add the butter, and stir until melted. Next, add 1 cup of the black bean puree and mix until incorporated. Gradually add 2/3 cups Parmesan, stirring until the cheese melts and the liquid surrounding risotto is creamy. If needed, add more hot water to achieve the right consistency.
FIN. Salt and pepper to taste. Top with Cuban oxtail stew and serve hot.