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How to Make Rabo Encendido (Cuban Oxtail Stew) - A Step-by-Step Guide

If you're looking for a hearty and flavorful dish that will transport you to the vibrant and rich culinary culture of Cuba, then look no further than Rabo Encendido. This traditional Cuban oxtail stew is a true showcase of the island's love for slow-cooked, deeply spiced, and soul-satisfying meals. Rabo Encendido, which translates to "fiery tail" in English, is a beloved classic that can be found on the menu of many Cuban restaurants and homes alike.

What sets Rabo Encendido apart is ...

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Ingredients

  • 1 ½ cups vino seco (white cooking wine)
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 4 pounds beef oxtails
  • 2 tablespoons olive oil, divided
  • 2 potatoes, peeled and quartered
  • 2 cups diced onion
  • 1 cup diced carrots
  • 6 cloves garlic, coarsely chopped
  • ½ teaspoon salt
  • ¼ cup green olives, pitted and halved
  • 3 bay leaves
  • 2 teaspoons Miami-style sazon seasoning (sazon completa)
  • ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
  • ½ teaspoon allspice
  • 2 (15 ounce) cans tomato sauce
  • 3 cups chicken broth

Information

  • Prep Time: 35 mins
  • Cook Time: 4 hrs 14 mins
  • Additional Time: 12 hrs
  • Total Time: 16 hrs 49 mins
  • Servings: 8
  • Yield: 8 servings

  • Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
  • Drain oxtails, discarding all but 1/2 cup of the marinade.
  • Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
  • Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
  • Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

    • Nutrition

    785 cal.

    • Total Fat: 42g
    • Saturated Fat: 14g
    • Cholesterol: 252mg
    • Sodium: 2008mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 73g
    • Vitamin C: 23mg
    • Calcium: 82mg
    • Iron: 11mg
    • Potassium: 1118mg

    Categories

    Stew recipes
    Cuban recipes
    Oxtail recipes
    Meat recipes
    Main recipes