Growing up in a Cuban household meant enjoying delicious stews and comfort foods all week long. Staples like sopa de 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!

Why You’ll Love This Recipe

• Bold Cuban flavors. The robust oxtail, slow-cooked until tender, absorbs the aromatic spices, herbs, and vegetables in the sauce, creating a complex and deeply satisfying taste experience. The dish strikes a balance between heat, tanginess, and savory notes that are unique to Cuban cuisine.

• Hearty and nourishing. Every time my cousin from out of town comes to visit, my family makes this dish because, with tender oxtail, flavorful sauce, and a medley of aromatic spices and vegetables, this stew provides a comforting and fulfilling family-centric meal that creates lasting memories around the dinner table.

Ingredients You’ll Need

• Beef oxtail. From the tail of the cattle, oxtail is gelatin-rich with 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, bay leaves, salt, and 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 of dashes of your favorite hot sauce.

Step By Step Instructions

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

Prep the oxtail & sofrito

• 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. Stir in the beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt + pepper to taste.

On the stovetop

• Cook until the meat is tender. 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.

• 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.

In the Slow Cooker

• Add the sautéed sofrito to the ceramic bowl of the slow cooker along with the browned oxtail, beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt + pepper to taste.

• Cover and cook on LOW heat for 8-10 hours or on HIGH heat for 4-6 hours, or until the oxtail is tender and falls off the bone. Add the veggies about 1-2 hours before the end of the cooking time on HIGH, or 2-4 hours before the end on LOW.

• You may have to transfer the sauce to a saucepan and simmer over medium heat to thicken until desired consistency.

In the Instant Pot

• Set the Instant Pot to “Sauté” mode and heat oil. Brown the oxtail pieces on all sides until browned on all sides. Remove the oxtail and set it aside.

• Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds. Add the browned oxtail back into the Instant Pot along with the beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt + pepper to taste.

• Close the Instant Pot and set the valve to the “sealing” position. Select the “Meat/Stew” or “Pressure Cook” function and set the cooking time to 40-50 minutes on high pressure. Add the veggies about 15-20 minutes before the end of the cooking time.

• If desired, thicken the sauce by selecting the “Sauté” mode and simmering the sauce until it reaches the desired consistency.

Recipe Tips & Tricks

• Choose high-quality oxtail. Oxtail is the star ingredient of Rabo Encendido, so look for well-trimmed, meaty cuts with a good amount of marbling. Fresh oxtail will contribute to a more flavorful and tender dish.

• Browning the oxtail. Searing the meat in a hot skillet helps develop a rich, deep flavor and enhances the overall taste of the dish. It’s worth the extra effort for a more delicious outcome.

• Skim off excess fat. After cooking, there might be some excess fat that has risen to the surface of the sauce. Skim off the fat using a spoon or a fat separator to achieve a cleaner and lighter sauce. This step helps enhance the flavors and presentation of the dish.

• Let the meat rest after cooking. This resting time allows the flavors to settle and the meat to become even more tender and succulent. It’s a small but important step to ensure an optimal eating experience.

• Serving Suggestions. This oxtail stew is typically served over white rice, which helps soak up the flavorful sauce. Consider serving it with classic Cuban side dishes like black beans, sweet plantains, tostones, or yuca with mojo to complete the authentic dining experience.

Storage Tips

• Allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.

• For longer storage, transfer it to a freezer-safe container or resealable freezer bag. Label the container with the date and freeze it for up to 3 months.

• When you’re ready to enjoy the leftovers, transfer them to the refrigerator overnight to thaw gradually. Once thawed, reheat it in a saucepan over medium heat with a little beef broth (or water), stirring occasionally until heated through and desired consistency.