Real Cuban Rabo Encendido (Oxtail Stew)
photo by MayFung
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1814.36 g oxtails, disjointed
- 59.14 ml olive oil
- 473.18 ml dry wine, divided
- 4.92 ml salt
- olive oil (for frying)
- 591.47 ml diced onions
- 591.47 ml diced green peppers
- 473.18 ml diced red peppers
- 236.59 ml diced carrot
- 236.59 ml potato, quartered (about 2 med-large potatoes)
- 6 garlic cloves, mashed with
- 3.69 ml salt
- 2.46 ml sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
- 2.46 ml ground allspice
- 4.92 ml nutmeg
- 2 bay leaves, dried (I use Badia brand)
- 2 (453.59 g) can tomato sauce (Goya is best)
- 591.47 ml beef broth
directions
- Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
- Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
- Remove the meat and add onion, peppers, carrots, and potatoes.
- Saute until the onions are somewhat translucent.
- Add garlic/salt mixture and continue cooking for about a minute.
- Add remaining ingridients, including meat.
- Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
- Remove bay leaves and serve hot over white rice.
Questions & Replies
Reviews
-
I too live in Miami and am Cuban American. You are so right about not including cocoa powder, celery, and chioptle chillies in the recipe if you want an authentic Cuban Rabo Encendido. I never have used allspice or nutmeg but I know some Cuban recipes do call for this. My mom never used it and I do love her Rabo Encendido.
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