Rabo Encendido (Cuban Oxtail Stew)

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

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INGREDIENTS

– neutral oil – beef oxtail – green pepper – onion, garlic – beef broth – dry cooking wine – tomato sauce – spices – carrot, russet potatoes Get Recipe

Season all sides of the oxtail with salt and pepper. In a Dutch oven, brown the oxtail in oil on all sides. You may have to do this in batches. Remove from pot and set aside.

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Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds.

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Stir in broth, wine, tomato sauce, spices, and meat. Bring to a boil then reduce heat, cover, and simmer for 1 hour. After an hour, stir. Cook for 1 more hour at low heat.

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Add in carrots and potatoes. Cook for another 30 min. Taste and adjust seasonings. Serve immediately with white rice.

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Swipe up for full recipe!

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Rabo Encendido (Cuban Oxtail Stew)

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

INGREDIENTS

Season all sides of the oxtail with salt and pepper. In a Dutch oven, brown the oxtail in oil on all sides. You may have to do this in batches. Remove from pot and set aside.

Brown the oxtail

1

Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds.

Make the sofrito

2

Stir in broth, wine, tomato sauce, spices, and meat. Bring to a boil then reduce heat, cover, and simmer for 1 hour. After an hour, stir. Cook for 1 more hour at low heat.

Start the stew

3

Add in carrots and potatoes. Cook for another 30 min. Taste and adjust seasonings. Serve immediately with white rice.

Add veggies

4

Swipe up for full recipe!

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