Rabo Encendido (Cuban Style Oxtail Stew)

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Rabo Encendido (Cuban Style Oxtail Stew). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is appreciated by millions every day. Rabo Encendido (Cuban Style Oxtail Stew) is something that I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Rabo Encendido (Cuban Style Oxtail Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rabo Encendido (Cuban Style Oxtail Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rabo Encendido (Cuban Style Oxtail Stew) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Rabo Encendido (Cuban Style Oxtail Stew) using 14 ingredients and 8 steps. Here is how you can achieve it.

*Unless you have a pressure cooker, oxtail is a very time consuming dish in terms of waiting (3 to 3.5 hours cook time), but it only requires 30 to 45 minutes of active time. If you're going to have it with some kind of starch and/or other side, you'll have plenty of time to get that going once the oxtail's simmering.

Rabo Encendido (literally "oxtail on fire") is a slow-cooked Cuban oxtail stew that is worth every bit of work and wait.

Delicious over rice (traditional), pasta, mashed potatoes, or polenta (and with a glass of red wine that will stand up to its rich, developed flavor), it's a wonderful meal for special occasions or a Sunday dinner.

I've heard a few theories as to the meaning of "encendido" in this context, but the way I learned to make this dish, it was explained to me that it comes from the heat of copious amounts of black pepper. I'm not a person who adds black pepper to everything as a default seasoning, but I do love it in this dish.

This recipe is for 4 servings (1 larger piece of oxtail is plenty for a moderate single serving because it is so rich and unctuous). If you double it, you might increase the cook time to 4 hours or so, and you will need an appropriately larger cooking vessel. For the 4 serving quantity, it's important you don't use too wide a pot because you want the liquid to almost completely cover the oxtail at the start of simmering so the oxtail will be submerged in the sauce after it shrinks a bit with cooking.

Ingredients and spices that need to be Get to make Rabo Encendido (Cuban Style Oxtail Stew):

1. 3.5-4 pounds oxtail with outer layer of fat trimmed
2. 1.5 teaspoons salt
3. 2 Tablespoons flour
4. oil
5. 1 medium onion, minced
6. 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
7. 5 large cloves garlic, minced (2 - 3 Tablespoons)
8. 1 teaspoon oregano
9. 1/2 teaspoon cumin
10. optional: 1/2 teaspoon allspice
11. 1 bay leaf
12. 3 Tablespoons tomato paste
13. 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
14. 1-2 teaspoons ground black pepper

Instructions to make to make Rabo Encendido (Cuban Style Oxtail Stew)

1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
2. Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step.
3. Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent.
4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
5. Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.)
6. Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time.
7. ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so.
8. Enjoy! :)

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