Authentic Rabo Encendido Recipe
A rich and flavorful Cuban oxtail stew, slow-cooked in a smoky, spiced tomato and red wine sauce until the meat is fall-off-the-bone tender.
Equipment
- Heavy-bottomed pot or Dutch oven
- Knife and Cutting Board
- Mixing bowls
- Tongs
- Measuring spoons and cups
- Wooden spoon
- Pressure cooker (optional)
Ingredients
- 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
Instructions
- Prepare the Oxtail: Clean oxtail thoroughly, pat dry, and season with salt, black pepper, paprika, cumin, and oregano. Marinate for at least 4 hours or overnight.
- Sear the Meat: Heat oil in a heavy-bottomed pot. Sear oxtail pieces on all sides until golden brown. Remove and set aside.
- Sauté Aromatics: In the same pot, cook onions, bell peppers, garlic, and hot peppers until fragrant.
- Deglaze & Simmer: scraping the bottom to release browned bits. Return oxtail to the pot, add tomato sauce, beef broth, and bay leaves.
- Slow Cook: Cover and simmer for 2.5 to 3 hours, stirring occasionally, until the meat is tender. For faster cooking, use a pressure cooker (45-60 minutes).
- Thicken the Sauce: Let the sauce reduce naturally or mash softened vegetables for a thicker consistency.
- Serve & Enjoy: Garnish with fresh herbs and serve with white rice, fried plantains, or crusty bread.
Notes
- Marinating overnight enhances flavor.
- Adjust spice levels by increasing or reducing hot peppers.
- For a silkier sauce, blend some of the cooked vegetables before serving.