Rabo Encendido (Cuban Oxtail Stew)

Rabo Encendido (Cuban Oxtail Stew)

from thetinyfairy.com
Main Course
390 min

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

  • 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 largeyellow onion, finely diced
  • 1 largegreen bell pepper, finely diced
  • 4carrots, sliced
  • 6garlic cloves, mashed
  • 1 ¼ teaspoonkosher salt (prefer diamond kosher salt )
  • ¾ teaspoonground black pepper
  • ¾ teaspoonground cumin
  • ¾ teaspoonground oregano
  • 18-ounce can tomato sauce, no salt added
  • 1750 ml bottle spanish red wine, like rioja or tempranillo (select one you would drink, but not overly expensive)
  • 6 ouncesbeer, like heineken (don't use fruit infused beers )
  • 17-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)
  • 1packet sazon goya with azafran (substitute with ½ tsp ground turmeric and increase garlic & ground cumin)
  • 3bay leaves

Directions

  1. 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. 2

    Preheat oven to 325°F and place rack in middle position.

  3. 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. 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. 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. 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. 7

    Transfer the oxtail back into the casserole and cover with lid. Place in the preheated oven and bake for 4 hours.

  8. 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. 9

    Traditionally served with white rice and plantains. You can also serve over mashed potatoes or mashed malanga.