Oxtail in caper sauce (Rabo alcaparrado) from The Cuban Table: A Celebration of Food, Flavors and History (page 166) by Ana Sofia Pelaez and Ellen Silverman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice (Arroz blanco)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought tomato purée for the book's "Tomato purée".

  • FJT on February 13, 2017

    One of the few recipes from this book that just haven't worked for me. It took more than 5 hours for the oxtail to become tender enough to fall off the bone. The stew was OK but it wasn't worth all the effort and wasn't as good as other oxtail stews I've made.

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