Growing up in a Cuban household meant enjoying delicious stews and comfort foods all week long. Staples like arroz con pollo, carne con papas, and ropa vieja were the norm.

Rabo encendido was no exception.

What is Rabo Encendido?

Rabo encendido [pronounced rrah-boh ehn-sehn-dee-doh] is an oxtail stew made in a flavorful beef-tomato broth that’s slow-cooked for hours until the oxtail meat is tender and fall-off-the-bone juicy.

And even though the name ‘rabo encendido’ translates to ‘tail on fire’, this recipe, like most Cuban cuisine, is not spicy.

Adapted from Spanish cuisine, this recipe dates back to the 16th century when it was called rabo de toro because it was made from bull tails. It has since evolved and now has several variations depending on your upbringing and culture.

This is Cuba’s version of oxtail stew and it’s savory, rich, hearty, and has all the comforting flavors that remind me of home.

Let me show you how to make it!

Ingredients You’ll Need

• Beef oxtail. From the tail of the cattle, oxtail is gelatin-rich with has tons of robust beef flavor from the bones and marrow making it the perfect meat for stews.
• Neutral oil. You can use either olive oil, vegetable oil or canola oil.
• Green pepper, onion, garlic. Cuban sofrito! This is the base of most Cuban recipes.
• Beef broth. Adds a rich beef flavor without overpowering the oxtail.
• Dry cooking wine. Used to deglaze the pot and enhance the aroma of this dish.
• Tomato sauce. Adds sweetness and acidity to this savory dish.
• Complete seasoning, ground cumin, bay leaves, salt, pepper. Spices!
• Carrots and Russet potatoes. The veggies for the stew.
• Hot sauce. Not traditionally part of the recipe but if you want some heat, feel free to add a couple dashes of your favorite hot sauce.

How To Make Rabo Encendido

Don’t let the long cooking time scare you! Do you have to carve out a few hours in your day to make this recipe? Yes. Is a lot of it hands-off? Also, yes. Is it worth it? Absolutely!

• Brown the oxtail. Generously season all sides of the oxtail with salt and pepper. In a Dutch oven, heat oil at medium-high heat. Brown the oxtail on all sides. You may have to do this in batches. Remove from pot and set aside.
• Make the sofrito. Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds.
• Start the stew. Stir in the beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt + pepper to taste. Add the meat back in. Bring to a boil then reduce heat to LOW, cover with a lid, and simmer for 1 hour.
• Cook until the meat is tender. After an hour, gently stir the meat. If you notice the pot needs liquid (or drying out), add 1 cup of water. Continue to cook for 1 more hour at low heat until the meat is soft and fork-tender.
• Add the veggies. After 2 hours, add in the carrots and potatoes. Cook for another 30 minutes until tender. If you pierce the meat with a knife and it’s tender, it’s done and ready. Just make sure the carrots and potatoes are tender too. Taste and adjust seasonings. Serve immediately with white rice.

What To Serve with Rabo Encendido

You can serve this oxtail dish with white rice and sweet plantains.

Storage Tips

You can transfer leftover rabo encendido in an airtight container and place it in the fridge for 3 days or freeze it for up to 3 months.

Loaded with bold flavors, braised beef, and tender potatoes that have soaked up all the flavors of the rich sauce. Can’t wait for you to make this dish!

You may also like:

• Carne con Papas (Cuban Beef Stew)
• Papas Rellenas (Fried Stuffed Potatoes)
• Pastelitos De Carne (Cuban Beef Pastries)
• Churrasco (Skirt Steak)

Rabo Encendido (Cuban Oxtail Stew)

5 from 2 votes

By: Jamie Silva

Rabo encendido is a Cuban oxtail stew made in a flavorful beef-tomato broth and slow-cooked for hours until the oxtail is tender and juicy. It’s savory, rich, hearty, and all the comforting flavors that remind you of home.

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Prep Time 20 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 50 mins

Course Dinner, Main Course

Cuisine Cuban

Servings 8 servings

Ingredients

 

• 1/4 cup neutral oil vegetable, canola, etc
• 4 lbs beef oxtail fat trimmed, disjointed, cut in 2-inch chunks
• 1 large green pepper diced
• 1 large onion diced
• 4 cloves garlic minced
• 1 cup beef broth
• 1 cup dry cooking wine vino seco
• 8 ounces tomato sauce
• 1/2 tablespoon complete seasoning
• 1/2 teaspoon ground cumin
• 2 bay leaves
• 1 large carrot peeled and diced
• 2 medium Russet potatoes peeled and quartered
• Salt + pepper to taste

Instructions

 

• Generously season all sides of the oxtail with salt and pepper.
• In a Dutch oven, heat oil at medium heat. Brown the oxtail on all sides. You may have to do this in batches. Remove from pot and set aside.
• Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds.
• Stir in the beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt + pepper to taste.
• Add the meat back in. Bring to a boil then reduce heat to LOW, cover with a lid, and simmer for 1 hour.
• After an hour, gently stir the meat. If you notice the pot needs liquid (or drying out), add 1 cup of water. Continue to cook for 1 more hour at low heat until the meat is soft and fork-tender.
• After 2 hours, add in the carrots and potatoes. Cook for another 30 minutes until tender. If you pierce the meat with a knife and it’s tender, it’s done and ready. Just make sure the carrots and potatoes are tender too.
• Taste and adjust seasonings. Serve immediately with white rice. Enjoy!

Nutrition

Serving: 1 servingCalories: 587 kcalCarbohydrates: 6 gProtein: 71 gFat: 30 gSaturated Fat: 12 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 14 gCholesterol: 249 mgSodium: 739 mgPotassium: 201 mgFiber: 1 gSugar: 3 gVitamin A: 1706 IUVitamin C: 21 mgCalcium: 65 mgIron: 10 mg

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