Oxtail with Capers
The New World version of the preceding recipe, this includes Spain’s capers (which, ironically, the Spanish version usually does not) and a bit more seasoning. Once again, you can use other meat in place of oxtails and can make this in advance, then refrigerate and skim the fat. This would be great with Coconut Rice (page 516) or any rice and bean dish, and Platanos Maduros (page 472). Other cuts of meat you can use here: short ribs, lamb shanks, chunks of boneless lamb or pork shoulder (which will be much faster) or beef chuck or brisket (which will be somewhat faster), bone-in chicken thighs (much quicker).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 300°F. Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium-high heat. Add the meat and cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
Step 2
Reduce the heat to medium and add the onions; cook until softened, stirring occasionally, about 5 minutes. Add the garlic and stir; add the tomatoes, wine, and spices, along with at least 1/2 teaspoon black pepper, and bring to a boil. Cook, stirring occasionally, until the mixture is saucy, about 15 minutes. Add the capers and return the meat to the pan.
Step 3
Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tender—falling off the bone. Taste and adjust the seasoning. If the mixture is soupy, remove the meat and reduce the liquid over high heat until it is more like a sauce. Stir in the peppers, garnish, and serve, or cover and refrigerate for up to 2 days.
