Rabo Encendido (Cuban Style Oxtail Stew)
Rabo Encendido (Cuban Style Oxtail Stew)

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, rabo encendido (cuban style oxtail stew). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Rabo Encendido (Cuban Style Oxtail Stew) is something which I have loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):
  1. Make ready 3.5-4 pounds oxtail with outer layer of fat trimmed
  2. Prepare 1.5 teaspoons salt
  3. Get 2 Tablespoons flour
  4. Get oil
  5. Get 1 medium onion, minced
  6. Make ready 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
  7. Prepare 5 large cloves garlic, minced (2 - 3 Tablespoons)
  8. Make ready 1 teaspoon oregano
  9. Take 1/2 teaspoon cumin
  10. Make ready optional: 1/2 teaspoon allspice
  11. Make ready 1 bay leaf
  12. Prepare 3 Tablespoons tomato paste
  13. Make ready 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
  14. Take 1-2 teaspoons ground black pepper

Here's the recipe that I and most Cuban families here in. Prepare a delicious rabo encendido, this recipe is very popular in Cuba and it will be enjoyed with delight by everyone Another one of the most-consumed dishes in Cuba is Rabo encendido, which is why we're including it here on our most-traditional list. This Cuban stew is made with oxtail in a tomato and red wine sauce with carrots and potatoes. The name means "Tail on Fire," but we promise it's not spicy!

Instructions to make Rabo Encendido (Cuban Style Oxtail Stew):
  1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
  2. Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step.
  3. Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent.
  4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
  5. Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.)
  6. Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time.
  7. ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so.
  8. Enjoy! :)

This Cuban stew is made with oxtail in a tomato and red wine sauce with carrots and potatoes. The name means "Tail on Fire," but we promise it's not spicy! Rabo Encendido at El Cubano Restaurant in Valencia, CA. View photos, read reviews, and see ratings for Rabo Encendido. Oxtail Stew Mouth-watering tender pieces of oxtail cooked in our creole secret red wine sauce.

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