Spicy Oxtail Stew (Rabo Encendio)

Spicy Oxtail Stew (Rabo Encendio)

from mydominicankitchen.com

Ingredients

  • 4 lbs Rumba Meats Oxtail
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 - 3 cups water
  • 1 teaspoon adobo
  • 1 teaspoon oregano
  • 1/2 teaspoon crushed red pepper
  • 4 cloves garlic (, minced)
  • 1 medium red onion (, chopped)
  • 1 bell pepper (, sliced)
  • 1 carrot (, cubed)
  • 1/2 cup tomato sauce
  • 1/4 cup olives

Directions

  1. 1

    In a large pot or caldero, heat oil over medium-high heat. Sprinkle oxtail with salt and pepper. Add meat to the pot and brown on all sides. Add water and bring to a boil. Lower the heat to medium-low and simmer until tender, about 1 and a half hours, checking and adding more water as needed.

  2. 2

    When meat is tender, add adobo, oregano, crushed red pepper, garlic, onion, peppers, carrots, tomato sauce, and olives. Mix to combine.

  3. 3

    Let simmer until all vegetables become tender and flavors combine, about 10 to 15 minutes.

  4. 4

    Serve warm with white rice and avocado.