Rabo Encendido (Cuban Oxtail Stew)

Name: Rabo Encendido (Cuban Oxtail Stew)
Prep time: 150 min
Cook time: 240 min
Total time: 390 min
Ingredients: 4 lbs. beef oxtails, trimmed and seasoned with kosher salt and black pepper (prefer diamond kosher salt ); extra virgin olive oil to coat the bottom of the casserole; 1 large yellow onion, finely diced; 1 large green bell pepper, finely diced; 4 carrots, sliced; 6 garlic cloves, mashed; 1.25 teaspoon kosher salt (prefer diamond kosher salt ); 0.75 teaspoon ground black pepper; 0.75 teaspoon ground cumin; 0.75 teaspoon ground oregano; 1 8-ounce can tomato sauce, no salt added; 1 750 ml bottle spanish red wine, like rioja or tempranillo (select one you would drink, but not overly expensive); 6 ounces beer, like heineken (don't use fruit infused beers ); 1 7-ounce can roasted red peppers in juice, diced (also known as pimentos morrones ); handful of spanish olives plus some juice (about ⅓-½ cup of olives plus 2 tablespoons juice); 1 packet sazon goya with azafran (substitute with ½ tsp ground turmeric and increase garlic & ground cumin); 3 bay leaves

A traditional Cuban ox tail stew that's slow cooked in wine and beer until the meat is fall off the bone tender. Traditionally served with white rice, plantains and a watercress salad.

Ingredients

beef oxtails
trimmed and seasoned with kosher salt and black pepper, prefer diamond kosher salt
4 lbs.
extra virgin olive oil to coat the bottom of the casserole
yellow onion
finely diced
1 large
green bell pepper
finely diced
1 large
carrots
sliced
4
garlic cloves
mashed
6
kosher salt
prefer diamond kosher salt
1 ¼ tsp
ground black pepper
¾ tsp
ground cumin
¾ tsp
ground oregano
¾ tsp
8-ounce can tomato sauce
no salt added
1
750 ml bottle spanish red wine
like rioja or tempranillo, select one you would drink, but not overly expensive
1
beer
like heineken, don't use fruit infused beers
6 oz
7-ounce can roasted red peppers in juice
diced, also known as pimentos morrones
1
handful of spanish olives plus some juice
about ⅓-½ cup of olives plus 2 tablespoons juice
packet sazon goya with azafran
substitute with ½ tsp ground turmeric and increase garlic & ground cumin
1
bay leaves
3

Directions

1
The day before, trim the oxtail and generously season with kosher salt and black pepper. Refrigerate overnight. The next day, allow the meat to come to room temperature before searing, about 1 hour.
2
Preheat oven to 325°F and place rack in middle position.
3
Heat a cast iron casserole or a wide, heavy bottom pot over high heat. Add enough oil to coat the bottom of the casserole.
4
Reduce heat to medium-high and sear all sides of the oxtails without overcrowding the casserole. You will need to work in batches, about 10 minutes per batch. Transfer all oxtails to a bowl and set aside.
5
Sauté diced onion, green bell pepper and carrots until onion is translucent. Add garlic and sauté for two minutes. Add kosher salt, black pepper, ground cumin and ground oregano. Stir to combine and release fragrance. This step will take about 8-10 minutes.
6
Add a can of tomato sauce, red wine, beer, diced roasted red bell peppers, Spanish olives with juice, Sazon Goya with Azafran seasoning packet and bay leaves. Stir well to combine.
7
Transfer the oxtail back into the casserole and cover with lid. Place in the preheated oven and bake for 4 hours.
8
Remove from oven and allow to rest for 10 minutes. Transfer the oxtail to a dish and set aside while you skim the fat from the casserole with a ladle. Transfer the oxtail back to the casserole and sprinkle with parsley.
9
Traditionally served with white rice and plantains. You can also serve over mashed potatoes or mashed malanga.

Rabo Encendido (Cuban Oxtail Stew)

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!