Oxtail Stew - Rabo Encendido

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Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Here it is, con buen provecho! Recipe Courtesy of Sonia Martinez

Ingredients Nutrition

Directions

  1. Dredge the meat with flour.
  2. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
  3. Remove meat.
  4. Sauté the onions and green pepper in the same pan.
  5. When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
  6. Add the tomato sauce, wine, beef broth and all spices.
  7. Return meat to pot.
  8. Add the potatoes, carrots and celery.
  9. Bring to a boil and cover.
  10. Simmer for two hours or until meat is tender on low heat, stirring occasionally.
  11. Adjust seasonings, if necessary.
  12. Add additional beef broth if needed.
  13. Remove bay leaves, and serve hot.
Most Helpful

1 5

OK. This is NOT the Cuban version, but I'm sure it's good. Chocolate?

4 5

This is a great variation of the authentic recipes I eat when I am in Miami Florida. I made a few changes that makes it distinctively a Miami Rabo. I do not add the potatoes. I substitute red wine for a Shiraz, and add 2T of cocoa powder. I also add green olives with the pimentos sliced. I serve this with yello rice. That's why the potatoes are just a bit too much starch for me! The rice seems to soak up the flavor of the thick broth and its just wonderful!

5 5

This was the first time I've ever cooked oxtail, and I'm so glad I chose this recipe! Absolutely delicious. I could have eaten the whole thing myself! My BF, normally very picky and cautious with food, sampled some of mine and raved about it. I halved the recipe but made it as written; the beef stock I used was homemade. I will make this again and again.