Menudo Sulipeña (Oxtail Stew) Recipe


  • 1 kilo oxtail cleaned and washed
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 head garlic, chopped
  • 1 medium onion, chopped
  • 1 red pepper, seeded and roasted
  • 1 green pepper, seeded and roasted
  • Dash of paprika picante
  • ½ cup ham, cubed
  • ½ cup sliced chorizo Bilbao (Spanish sausage)
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cooked garbanzos (chick peas)
  • 1 tablespoon Spanish brandy
  • Salt and pepper

  1. Pressure cook oxtail 20-25 minutes or simmer with enough water to cover until tender. Debone and cut into ½- inch cubes. Set the stock aside.
  2. In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika. Stir fry 2-3 minutes. Add oxtail, ham, chorizo, tomato sauce and tomato paste. Add stock and simmer over low fire about 10 minutes. Add garbanzos and brandy. Season with salt and pepper.

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