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

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, rabo encendido (cuban style oxtail stew). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

If you're going to have it with some kind of starch and/or. Add oxtails and mix well to coat. Brown meat on both sides in olive oil.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Rabo Encendido (Cuban Style Oxtail Stew) is something that I have loved my whole life.

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

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

Cover and refrigerate overnight or for up to several days. Cooking: Put remaining olive oil in a large skillet and brown the oxtail, reserving the marinade. When browned, place both the marinade and the oxtail in a large stew pot. ︎ About the episode: In this episode I will show you how to make Rabo Encendido, Cuban Oxtail Stew. All made in the Instant Pot pressure cooker.

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 traditional Dominican Style Spicy Oxtail Stew (Rabo Encendido) is made with beef oxtail, veggies and Latin seasonings for the ultimate comfort food! Serve with rice for a hearty family meal everyone will love! Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Oxtail Stew (Rabo Encendido) This is a Cuban classic and favorite type of stew. The oxtail gives this stew its flavor and zest.

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