Rabo Encendido(Cuban Oxtail Stew)

Jun 07, 2023June 7, 20230 13
Rabo Encendido(Cuban Oxtail Stew) is a hearty and flavorful dish perfect for a cold day
in Stew

Prep

20 min

Cook

4 hours

Ready In

4 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

5 lbs oxtails , cut in 2 inch thick rounds
1 cup flour
1/2 cup cajun seasoning
3 tablespoons olive oil
1 cup port wine
1 large Spanish onion , diced
1 large carrot
3 stalks celery , diced
3 italian frying bell peppers , cut into large pieces
1 cup red wine
1 can whole tomatoes
1/2 can chipotle chile in adobo
1 cup sherry wine
3 bay leaves
1 bunch thyme , chopped
salt
pepper

Nutrision Information

Servings Per Recipe
6
Calories
674
Sugar
8g
Fat
36g
Rabo Encendido(Cuban Oxtail Stew) is a traditional dish from Cuba that has become popular around the world. The dish is typically made with oxtail, which is a fatty yet flavorful cut of beef. The meat is slowly cooked in a savory sauce made with red wine, tomatoes, and various spices. The result is a delicious and hearty stew that is perfect for a cold day. Rabo Encendido is traditionally served with rice and beans or crusty bread, but can also be enjoyed on its own. While it requires some effort to prepare, the end result is definitely worth it.

Instructions

1.In a large bowl, mix together the flour and cajun seasoning.
2.Coat the oxtail pieces with the flour mixture.
3.In a large pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the oxtail pieces and cook until browned on all sides, about 5 minutes per batch.
4.Remove the oxtail from the pot and set aside. Add the port wine to the pot and scrape up any browned bits from the bottom with a wooden spoon.
5.Add the onion, carrot, celery, and bell peppers to the pot and cook for 5-7 minutes, or until the vegetables are softened.
6.Add the red wine, canned tomatoes, chipotle chile, sherry wine, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.
7.Add the oxtail back to the pot and bring to a simmer. Reduce the heat to low and cover.
8.Let the stew simmer for 3-4 hours, or until the oxtail is tender and falling off the bone.
9.Serve hot with crusty bread or rice.

PROS

Rabo Encendido(Cuban Oxtail Stew) is a rich and flavorful dish that is perfect for a cold day.
The oxtail is tender and succulent, and the sauce is hearty and savory.
This stew is also very filling, so it’s a great option for a main course.

CONS

Rabo Encendido(Cuban Oxtail Stew) is a relatively high-calorie dish due to the use of oxtail, which is a fatty cut of meat.
It’s also a time-consuming dish to prepare, as you need to let it simmer for several hours to achieve the desired level of tenderness.

HEALTH & BENEFITS

Although relatively high in calories and fat, oxtail contains important nutrients like protein, iron, and zinc. The vegetables in this recipe also add important vitamins and minerals to the dish, making it a fairly healthy option when consumed in moderation. The use of spices like thyme and chipotle chile is also beneficial from a health perspective, as they have antioxidant and anti-inflammatory properties.

Print

Leave a Reply

Your email address will not be published.