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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, rabo encendido (cuban style oxtail stew). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Rabo Encendido (Cuban Style Oxtail Stew) is something that I’ve loved my whole life.

Oxtail is simmered in a savory tomato-based stew until it is falling off the bone in this recipe for Rabo Encendido Couldn't find the Miami style sazón, but used more of the other. With some black beans and rice you Reviews for: Photos of Rabo Encendido (Cuban Oxtail Stew). Rabo Encendido (Cuban style Oxtail) by Nelly Bushing If you don't like what you see, please leave.

To begin with this recipe, we have to first prepare a few ingredients. 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. Prepare 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. Take 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. Prepare 5 large cloves garlic, minced (2 - 3 Tablespoons)
  8. Take 1 teaspoon oregano
  9. Make ready 1/2 teaspoon cumin
  10. Prepare optional: 1/2 teaspoon allspice
  11. Get 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. Make ready 1-2 teaspoons ground black pepper

And it can cook all day in a slow cooker if necessary. And this stew is so naturally red that all of that excess warmth in the indoor light spectrum just really messed with these pictures. Rabo Encendido aka Oxtail Stew is a very special dish. To start, I lose all sense whenever I'm making this because of the mere excitement!

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! :)

Fatty Oxtails: Oxtails are naturally fatty which half of the reason this meat is so tender, juicy, and delicious. However, some oxtails are fattier than others. Prepare a delicious rabo encendido, this recipe is very popular in Cuba and it will be enjoyed with delight by everyone, especially by those who like spicy meals. Because of this, our recipe has a bit of the Spanish version in it, but also mixes adaptations that Cubans have made from one generation to. Presently in Cuba, it's not so common to see because of the scarcity of beef available to them.

So that’s going to wrap it up for this special food rabo encendido (cuban style oxtail stew) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!