Rabo Encendido (Cuban Style Oxtail Stew)
Rabo Encendido (Cuban Style Oxtail Stew)

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If you're going to have it with some kind of starch and/or. Add oxtails and mix well to coat. Brown meat on both sides in olive oil.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Rabo Encendido (Cuban Style Oxtail Stew) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):
  1. Make ready 3.5-4 pounds oxtail with outer layer of fat trimmed
  2. Make ready 1.5 teaspoons salt
  3. Take 2 Tablespoons flour
  4. Make ready oil
  5. Make ready 1 medium onion, minced
  6. Get 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
  7. Take 5 large cloves garlic, minced (2 - 3 Tablespoons)
  8. Take 1 teaspoon oregano
  9. Take 1/2 teaspoon cumin
  10. Prepare optional: 1/2 teaspoon allspice
  11. Prepare 1 bay leaf
  12. Prepare 3 Tablespoons tomato paste
  13. Get 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
  14. Prepare 1-2 teaspoons ground black pepper

This traditional Dominican Style Spicy Oxtail Stew (Rabo Encendido) is made with beef oxtail, veggies and Latin seasonings for the ultimate comfort food! Serve with rice for a hearty family meal everyone will love! Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Rabo Encendido (Spicy Oxtail Stew) is one of a few of our spicy dishes.

Steps to make Rabo Encendido (Cuban Style Oxtail Stew):
  1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
  2. 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.
  3. 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.
  4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
  5. 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.)
  6. 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.
  7. 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.
  8. Enjoy! :)

It is a very rich, very flavorful stew that we serve on special occasions. If you ever have a bunch of people showing up for dinner, and a lot of time on your hands, this is a dish that should be in your arsenal. Rabo Encendido is one of the few picante Cuban dishes. While Cuban cuisine is highly seasoned, it is seldom "hot." In Cuban homes, the appetites of Cubans who like things spicy hot are typically satisfied by placing a bottle of hot sauce on the table. If you can get past the idea of the part of the cow this cut comes from, oxtail is a.

Above is methods to cook rabo encendido (cuban style oxtail stew), very simple to make. Do the cooking stages accurately, chill out and use your heart then your cooking might be scrumptious. There are lots of recipes which you could attempt from this web site, please discover what you need. Should you like this recipe please share it with your friends. Comfortable cooking.