Needed for this Recipe:
2 lbs of oxtail (or chuck roast cut into chunks)
sea salt and freshly ground pepper
1 lb potatoes, cut into chunks
2 cups peeled butternut squash chunks
1- 8oz can of Spanish-style tomato sauce (look for a tomato sauce with some spice, if possible)
1 small chopped sweet pepper
3 tablespoons minced cilantro
2 teaspoons of Sunshine Coast Olive Oil Co. Baklouti Olive Oil
1 finely grated garlic clove
½ teaspoon dried oregano
½ cup of water x 2
1 small red onion
½ cup of Sunshine Coast Olive Oil Co. Champagne Wine Vinegar
Place oxtail in a 6-8 qt slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer.
In a separate bowl, whisk together the tomato sauce, ½ cup of water, cilantro, garlic, oregano, and Baklouti Olive Oil and pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart (6-8hrs).
Meanwhile, thinly slice the red onion – set aside.
In a small saucepan, and vinegar, ½ cup of water and ½ teaspoon of salt to a boil, remove from heat and stir in red onion. Let cool, then transfer to a bowl and refrigerate until ready to serve.
Skim off excess fat from the stew in the slow cooker. Stir the meat in stew and season with salt and pepper (if needed). Divide into bowls and top with pickled (drained) red onions.