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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rabo encendido (cuban style oxtail stew). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you can achieve it.

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

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