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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, rabo encendido (cuban style oxtail stew). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Rabo Encendido (Cuban Style Oxtail Stew) is something that I have loved my whole life. They’re nice and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few components. 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. Get 3.5-4 pounds oxtail with outer layer of fat trimmed
  2. Make ready 1.5 teaspoons salt
  3. Prepare 2 Tablespoons flour
  4. Get oil
  5. Make ready 1 medium onion, minced
  6. Prepare 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. Make ready 1 teaspoon oregano
  9. Get 1/2 teaspoon cumin
  10. Make ready optional: 1/2 teaspoon allspice
  11. Take 1 bay leaf
  12. Prepare 3 Tablespoons tomato paste
  13. Take 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
  14. Take 1-2 teaspoons ground black pepper

Rabo Encendido is one of the few picante Cuban dishes. While Cuban cuisine is highly seasoned, it is seldom "hot." In Cuban homes, the appetites of Cubans who like things spicy hot are typically satisfied by placing a bottle of hot sauce on the table. If you can get past the idea of the part of the cow this cut comes from, oxtail is a. This traditional Dominican Style Spicy Oxtail Stew (Rabo Encendido) is made with beef oxtail, veggies and Latin seasonings for the ultimate comfort food!

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! :)

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. Trim oxtails and mix together chiles, herbs, garlic, onions, wine, salt, the tablespoon of olive oil and rub over meat. 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.

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