Recipe: Tasty Rabo Encendido (Cuban Style Oxtail Stew)

Rabo Encendido (Cuban Style Oxtail Stew). Oxtail is simmered in a savory tomato-based stew until it is falling off the bone in this recipe for Rabo Encendido Couldn't find the Miami style sazón, but used more of the other. With some black beans and rice you Reviews for: Photos of Rabo Encendido (Cuban Oxtail Stew). Rabo Encendido (Cuban style Oxtail) by Nelly Bushing If you don't like what you see, please leave.

Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in. This flavorful Cuban Oxtail Stew is everything that is wonderful about winter food: warming, comforting and filling. You can cook Rabo Encendido (Cuban Style Oxtail Stew) using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rabo Encendido (Cuban Style Oxtail Stew)

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

And it can cook all day in a slow cooker if necessary. And this stew is so naturally red that all of that excess warmth in the indoor light spectrum just really messed with these pictures. Prepare a delicious rabo encendido, this recipe is very popular in Cuba and it will be enjoyed with delight by everyone, especially by those who like spicy meals. Because of this, our recipe has a bit of the Spanish version in it, but also mixes adaptations that Cubans have made from one generation to.

Rabo Encendido (Cuban Style Oxtail Stew) instructions

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! :).

Rabo Encendido is a Cuban dish of oxtails cooked slowly with vegetables like capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies. Other modern versions include cocoa powder, celery, and chipotle but in its most traditional style these ingredients were never used. Presently in Cuba, it's not so common to see because of the scarcity of beef available to them. NOTE: Cook time does not include overnight marinating time! Rabo Encendido - Cuban Oxtail Stew.

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