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Rabo Encendido (Cuban Oxtail Stew)

5

1009 min

Rabo Encendido (Cuban Oxtail Stew)

Rabo Encendido (Cuban Oxtail Stew) Photo 1

Category

Beef Recipes

Time

1009 min

Serving

8 persons

Calories

785

Rating

5.00★ (7)

Cuisine

Author: Victoria Buriak
Great basic recipe for Cuban-style oxtail stew.

Ingredients

  • ½ cups vino seco (white cooking wine): 1 piece
  • olive oil: 0.25 cup
  • salt: 1 tsp
  • beef oxtails: 4 pound
  • olive oil: 2 Tbsp (divided)
  • potatoes, peeled and quartered: 2 piece
  • onion: 2 cups (diced)
  • carrots: 1 cup (diced)
  • garlic: 6 clove (chopped)
  • salt: 0.5 tsp
  • green olives, pitted and: 0.25 cup (halved)
  • bay leaves: 3 piece
  • Miami-style sazon seasoning (sazon completa): 2 tsp
  • packet sazon seasoning (such as Sa-Son Accent®): 0.5 piece (.18 ounce)
  • allspice: 0.5 tsp
  • tomato sauce: 2 cans (15 ounce cans)
  • chicken broth: 3 cups

Metric Conversion

Stages of cooking

Rabo Encendido (Cuban Oxtail Stew) Photo 21
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Rabo Encendido (Cuban Oxtail Stew) Photo 54
Rabo Encendido (Cuban Oxtail Stew) Photo 65
  1. 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.
    Rabo Encendido (Cuban Oxtail Stew) Photo 2
  2. Drain oxtails, discarding all but 1/2 cup of the marinade.
    Rabo Encendido (Cuban Oxtail Stew) Photo 3
  3. 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.
    Rabo Encendido (Cuban Oxtail Stew) Photo 4
  4. 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.
    Rabo Encendido (Cuban Oxtail Stew) Photo 5
  5. 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.
    Rabo Encendido (Cuban Oxtail Stew) Photo 6

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