Rabo Encendido (Cuban Oxtail Stew)

Jun 03, 2023June 3, 20230 17
Rabo Encendido - Cuban Oxtail Stew Recipe
in Stew

Prep

40 min

Cook

180 min

Ready In

220 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups vino seco ( white cooking wine )
1/4 cup olive oil
1 teaspoon salt
4 pounds beef oxtails
2 tablespoons olive oil , divided
2 potatoes , peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic , coarsely chopped
1/2 teaspoon salt
1/4 cup green olives , pitted and halved
3 bay leaves
2 teaspoons Miami-style sazon seasoning ( sazon completa )
1/2 teaspoon allspice
2 cans tomato sauce
3 cups chicken broth

Nutrision Information

Servings Per Recipe
6
Calories
712
Sugar
12g
Fat
55g
Rabo Encendido, or Cuban oxtail stew, is a classic dish in Cuban cuisine. It's a rich and flavorful stew that's perfect for a cozy dinner at home. The oxtail is braised in a tomato-based sauce with vegetables, olives, and spices, which gives it a delicious and complex flavor. This dish is traditionally served with rice or bread and can be garnished with cilantro or parsley. It's a wonderful way to bring some Caribbean flair to your dinner table.

Instructions

1.In a large bowl, mix together the vino seco, olive oil, and salt.
2.Add the oxtails to the bowl and let them marinate for at least 30 minutes.
3.In a large pot or Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Add the oxtails and sear for 3-4 minutes on each side until browned. Remove from the pot and set aside.
4.Add the remaining tablespoon of olive oil to the pot and add the potatoes, onions, and carrots. Cook for 5-7 minutes until the vegetables begin to soften.
5.Add the garlic, salt, olives, bay leaves, sazon seasoning, and allspice. Cook for another 1-2 minutes.
6.Pour in the tomato sauce and chicken broth, stirring to combine. Add the oxtails back into the pot, cover, and simmer for 2-3 hours until the meat is tender and falling off the bone.
7.Serve hot with rice or bread and garnish with parsley or cilantro if desired.

PROS

This hearty and flavorful stew is the perfect comfort food for a cold day.

The slow-cooked oxtails are fall-off-the-bone tender.

This dish can be made in advance and reheated for an easy weeknight meal or dinner party.

CONS

Oxtail can be more expensive and harder to find than other cuts of meat.

The cooking process takes several hours, so this recipe requires planning ahead and some patience.

HEALTH & BENEFITS

Oxtail is a good source of protein and iron.
The vegetables in this dish provide fiber, vitamins, and minerals.
Using olive oil instead of other fats like butter or lard can have health benefits.

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