1/1 Photo of Real Cuban Rabo Encendido (Oxtail Stew)
2 hrs 30 mins
I've seen a few recipes for this dish that are not in any way authentic to the Cuban version. Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in Miami use. Of course, some people have their own special igredients, but I assure you that cocoa powder, celery, and chioptle chillies are not used in the traditional Cuban recipe. To me, what gives this dish its unique flavor is the dry cooking wine. I use Edmundo, which is found in just about any grocery store. Also, most people use perssure cookers and can have this done in less than 45 minutes. However, I use my trusty cast iron dutch oven and cook it for the full 2 hours. Niehter method makes a noticable difference in taste, it's just a matter of how much time you have. Hope you like it!
My Private Note
Units: US | Metric
- 4 lbs oxtails, disjointed
- 1/4 cup olive oil
- 2 cups dry wine, divided
- 1 teaspoon salt
- olive oil (for frying)
- 2 1/2 cups diced onions
- 2 1/2 cups diced green peppers
- 2 cups diced red peppers
- 1 cup diced carrot
- 1 cup potato, quartered (about 2 med-large potatoes)
- 6 garlic cloves, mashed with
- 3/4 teaspoon salt
- 1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
- 1/2 teaspoon ground allspice
- 1 teaspoon nutmeg
- 2 bay leaves, dried (I use Badia brand)
- 2 (8 ounce) cans tomato sauce (Goya is best)
- 2 1/2 cups beef broth
- 1Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
- 2Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
- 3Remove the meat and add onion, peppers, carrots, and potatoes.
- 4Saute until the onions are somewhat translucent.
- 5Add garlic/salt mixture and continue cooking for about a minute.
- 6Add remaining ingridients, including meat.
- 7Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
- 8Remove bay leaves and serve hot over white rice.
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Nutritional Facts for Real Cuban Rabo Encendido (Oxtail Stew)
Serving Size: 1 (809 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 521.9
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 1492.8 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 5.7 g
- Sugars 14.1 g
- Protein 5.1 g
The following items or measurements are not included: