Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins
 2 lbs oxtail (or chuck roast cut into chunks)
 kosher salt and freshly ground pepper
 1 lb frozen peeled yuca chunks, thawed, halved if large
 2 cups peeled butternut squash chunks
 1 8oz can of Spanish-style tomato sauce
 1 small Cubanelle pepper, chopped
 3 tbsp cilantro, minced
 1 garlic clove, grated
 ½ tsp dried oregano
 ½ cup water x2
 1 small red onion
1

Place oxtail in a 6-8 qt slow cooker or Instant Pot.

Season with salt and pepper.

2

Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer.

3

In a separate bowl, whisk together the tomato sauce, 1/2 cup of water, cilantro, garlic, oregano, and Baklouti Olive Oil and pour all over the meat and vegetables.

4

Cover and cook on low until the meat is tender and easy to pull apart (6-8hrs).

5

Meanwhile, thinly slice the red onion – set aside.

6

In a small sauce pan, and vinegar, 1/2 cup of water and 1/2 teaspoon of salt to a boil, remove from heat and stir in red onion.

7

Let cool, then transfer to a bowl and refrigerate until ready to serve.

8

Skim off excess fat from the stew in the slow cooker.

9

Stir the meat in stew and season with salt and pepper (if needed).

10

Divide into bowls and top with pickled (drained) red onions.

Ingredients

 2 lbs oxtail (or chuck roast cut into chunks)
 kosher salt and freshly ground pepper
 1 lb frozen peeled yuca chunks, thawed, halved if large
 2 cups peeled butternut squash chunks
 1 8oz can of Spanish-style tomato sauce
 1 small Cubanelle pepper, chopped
 3 tbsp cilantro, minced
 1 garlic clove, grated
 ½ tsp dried oregano
 ½ cup water x2
 1 small red onion

Directions

1

Place oxtail in a 6-8 qt slow cooker or Instant Pot.

Season with salt and pepper.

2

Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer.

3

In a separate bowl, whisk together the tomato sauce, 1/2 cup of water, cilantro, garlic, oregano, and Baklouti Olive Oil and pour all over the meat and vegetables.

4

Cover and cook on low until the meat is tender and easy to pull apart (6-8hrs).

5

Meanwhile, thinly slice the red onion – set aside.

6

In a small sauce pan, and vinegar, 1/2 cup of water and 1/2 teaspoon of salt to a boil, remove from heat and stir in red onion.

7

Let cool, then transfer to a bowl and refrigerate until ready to serve.

8

Skim off excess fat from the stew in the slow cooker.

9

Stir the meat in stew and season with salt and pepper (if needed).

10

Divide into bowls and top with pickled (drained) red onions.

Notes

Slow-Cooker Oxtail Stew