WATCH: How to Make Menudo Sulipeña
The rich, flavorful sauce calls for a big bowl of steamed rice!
This rich, flavorful stew is perfect for get-togethers and family feasts. It has a thick, bold-flavored sauce which pairs perfectly with lots of steamed rice.
Prep time 30 minutes
Cooking time2 hours and 30 minutes
1 kilo oxtail, washed and sliced into 1-inch-thick pieces
2 tablespoons butter
1/4 cup olive oil
1 head garlic, chopped
1 piece white onion, chopped
3 pieces red bell peppers, seeded, and sliced into strips
1/2 tablespoon Spanish paprika (pimenton)
1/2 cup tomato sauce
1 tablespoon tomato paste
1/2 cup ham, cubed
1/2 cup chorizo de bilbao, sliced
1/2 cup chickpeas (garbanzos)
3 tablespoons brandy
salt, to taste
pepper, to taste
Place oxtail in a stockpot with enough water to cover. Cook meat for 1 1/2 to 2 hours or until tender. Alternatively, you can cook oxtail in a pressure cooker for 25 to 30 minutes or until tender. Set oxtail and cooking water aside.
Heat butter and olive oil in a heavy-bottomed casserole. Sauté garlic and onions until tender and fragrant. Add red bell peppers and Spanish paprika. Sauté for 2 to 3 minutes.
Add oxtail, ham, chorizo, tomato sauce, and tomato paste; cook for 1 to 2 minutes. Add cooking liquid and simmer over low heat for about 20 minutes.
Add chickpeas and brandy. Season to taste with salt and pepper; mix well.
Transfer to a platter and serve hot.