Real Cuban Rabo Encendido (Oxtail Stew)
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
- 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
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.
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