Oxtail Stew - Rabo Encendido

Submitted by Xexe383

"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"

 

• Ready In: 3hrs 25mins
• Ingredients: 21
• Serves: 6

ingredients

• 4 lbs oxtails, cut in chunks
• 1⁄4 cup olive oil
• 2 medium onions, chopped
• 2 green peppers, chopped
• 4 garlic cloves, mashed with
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground allspice
• 1⁄2 teaspoon nutmeg
• 1⁄4 cup parsley, chopped
• 2 bay leaves
• 1⁄4 teaspoon black pepper
• 1 tablespoon hershey cocoa powder (for a slight mole taste)
• 1 (12 ounce) can tomato sauce
• 1 cup red wine
• 2 1⁄2 cups beef broth
• 1 cup potato, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• flour, for dredging meat

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.

Reviews

[zinnesther]

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

 

[Chef Florida Janie]

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!

 

[waywardsister]

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.

 

[Busters friend]

awesome unctuous stew - perfect for the cold weather we are FINALLY getting this winter! Got meaty oxtail, followed directions assiduously - until the part about simmering 2 hours - I had it all in my cast iron dutch oven & baked it at 300 degrees F for 4 hours! Heavenly thick deeply flavored & colored brown sauce full of vegies (I used large dice)chock full of meat falling off the bone...Mmmmm, good. DH who is often reticient to "gnaw bones & gristle" was all over this pot of stew. It's even better the next day! Anyone who appreciates oxtail should give this recipe a try! One final little change - I did drain off almost all the fat after browning the dredged oxtails, leaving about a tablespoon to brown the vegies. Really great recipe! Thank you Animate me!