Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, rabo encendido (cuban style oxtail stew). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Rabo Encendido (Cuban Style Oxtail Stew) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Rabo Encendido (Cuban Style Oxtail Stew) is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):
- Prepare 3.5-4 pounds oxtail with outer layer of fat trimmed
- Get 1.5 teaspoons salt
- Prepare 2 Tablespoons flour
- Take oil
- Take 1 medium onion, minced
- Get 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
- Prepare 5 large cloves garlic, minced (2 - 3 Tablespoons)
- Take 1 teaspoon oregano
- Take 1/2 teaspoon cumin
- Take optional: 1/2 teaspoon allspice
- Prepare 1 bay leaf
- Prepare 3 Tablespoons tomato paste
- Prepare 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
- Prepare 1-2 teaspoons ground black pepper
And this stew is so naturally red that all of that excess warmth in the indoor light spectrum just really messed with these pictures. I've seen a few recipes for this dish that are not in any way authentic to the Cuban version. Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in.
Steps to make Rabo Encendido (Cuban Style Oxtail Stew):
- Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
- Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step.
- Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent.
- Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
- Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.)
- Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time.
- ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so.
- Enjoy! :)
Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in. Rabo Encendido aka Oxtail Stew is a very special dish. To start, I lose all sense whenever I'm making this because of the mere excitement! Fatty Oxtails: Oxtails are naturally fatty which half of the reason this meat is so tender, juicy, and delicious.
So that is going to wrap this up for this special food rabo encendido (cuban style oxtail stew) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
