Rabo Encendido(Cuban Oxtail Stew)

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Cuban style Oxtail Stew. Recipe courtesy Chef Alex Garcia Food Network

Ingredients Nutrition

Directions

  1. Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
  2. Then degrease the pan and deglaze with port and reserve for later use.
  3. In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
  4. Add the oxtails to the vegetables.
  5. Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
  6. Season to taste with salt and pepper and serve.
Most Helpful

Some ingredients not usually found in a Cuban kitchen. I love chipotle, but not in my Rabo encendio,celery?, cajun seasoning?

zinnesther November 29, 2007

Very tasty. Excellent serve with rice and corn bread.

Le July 24, 2004