Real Cuban Rabo Encendido Oxtail Stew Recipes

RABO ENCENDIDO (CUBAN OXTAIL STEW)

Steps:

• 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.

RABO ENCENDIDO(CUBAN OXTAIL STEW)

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
• Then degrease the pan and deglaze with port and reserve for later use.
• In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
• Add the oxtails to the vegetables.
• Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
• Season to taste with salt and pepper and serve.

OXTAIL STEW - RABO ENCENDIDO

Steps:

• Dredge the meat with flour.
• In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
• Remove meat.
• Sauté the onions and green pepper in the same pan.
• When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
• Add the tomato sauce, wine, beef broth and all spices.
• Return meat to pot.
• Add the potatoes, carrots and celery.
• Bring to a boil and cover.
• Simmer for two hours or until meat is tender on low heat, stirring occasionally.
• Adjust seasonings, if necessary.
• Add additional beef broth if needed.
• Remove bay leaves, and serve hot.