Easy Steps for Cooking Rabo Encendido Cuban Oxtail Stew in Under 30 Minutes

Updated
2 min read

Rabo encendido cuban oxtail stew –Discover the rich and flavorful world of Cuban cuisine with the classic dish, Rabo Encendido, also known as Cuban Style Oxtail Stew. This aromatic stew is a celebration of Caribbean ingredients, blending tender oxtail with a medley of spices and vegetables to create a hearty and satisfying meal. Below, you will find a complete guide to preparing this delectable dish.

Rabo Encendido (Cuban Style Oxtail Stew)

This dish is not only a staple in Cuban households but is also becoming increasingly popular among culinary enthusiasts around the world. The combination of slow-cooked oxtail with rich flavors makes it a perfect choice for gatherings and special occasions.

Rabo Encendido Cuban Style Oxtail Stew

Ingredients

  • 2 to 3 pounds of oxtail, cut into pieces
  • 2 tablespoons of olive oil
  • 1 large onion, diced
  • 1 bell pepper, chopped (any color)
  • 4 cloves of garlic, minced
  • 2 medium tomatoes, chopped
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1 bay leaf
  • 1 cup of white wine (optional)
  • 4 cups of beef broth or water
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtail pieces, season with salt and pepper, and brown them on all sides. Remove the oxtail and set aside.
  2. In the same pot, add the onions, bell pepper, and garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
  3. Add the chopped tomatoes, cumin, oregano, and bay leaf. Stir to combine and allow the mixture to cook for another 5 minutes.
  4. Return the browned oxtail to the pot. If using, pour in the white wine, scraping any browned bits from the bottom of the pot. Allow the wine to cook for about 2-3 minutes.
  5. Add the beef broth or water to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 2 to 3 hours, or until the oxtail is tender and falling off the bone.
  6. Taste and adjust seasoning as needed. Once cooked, remove from heat and let it sit for a few minutes.
  7. Serve the stew hot, garnished with fresh cilantro. Enjoy with rice, plantains, or your favorite bread.

Rabo Encendido is sure to impress your guests with its robust flavors and tender meat. This dish reflects the warmth and hospitality of Cuban culture, perfect for bringing family and friends together around the table.