RABO ENCENDIDO RECIPES

Name: Real Cuban Rabo Encendido (Oxtail Stew)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 4 lbs oxtails, disjointed; 1/4 cup olive oil; 2 cups dry wine, divided; 1 teaspoon salt; olive oil (for frying); 2 1/2 cups diced onions; 2 1/2 cups diced green peppers; 2 cups diced red peppers; 1 cup diced carrot; 1 cup potato, quartered (about 2 med-large potatoes); 6 garlic cloves, mashed with; 3/4 teaspoon salt; 1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet); 1/2 teaspoon ground allspice; 1 teaspoon nutmeg; 2 bay leaves, dried (I use Badia brand); 2 (8 ounce) cans tomato sauce (Goya is best); 2 1/2 cups beef broth

REAL CUBAN RABO ENCENDIDO (OXTAIL STEW) RECIPE - FOOD.COM

Real Cuban Rabo Encendido (Oxtail Stew) Recipe - Food.com image

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 Miami use. Of course, some people have their own special igredients, but I assure you that cocoa powder, celery, and chioptle chillies are not used in the traditional Cuban recipe. To me, what gives this dish its unique flavor is the dry cooking wine. I use Edmundo, which is found in just about any grocery store. Also, most people use perssure cookers and can have this done in less than 45 minutes. However, I use my trusty cast iron dutch oven and cook it for the full 2 hours. Niehter method makes a noticable difference in taste, it's just a matter of how much time you have. Hope you like it!

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 lbs oxtails, disjointed
1/4 cup olive oil
2 cups dry wine, divided
1 teaspoon salt
olive oil (for frying)
2 1/2 cups diced onions
2 1/2 cups diced green peppers
2 cups diced red peppers
1 cup diced carrot
1 cup potato, quartered (about 2 med-large potatoes)
6 garlic cloves, mashed with
3/4 teaspoon salt
1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
1/2 teaspoon ground allspice
1 teaspoon nutmeg
2 bay leaves, dried (I use Badia brand)
2 (8 ounce) cans tomato sauce (Goya is best)
2 1/2 cups beef broth

Steps:

Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
Remove the meat and add onion, peppers, carrots, and potatoes.
Saute until the onions are somewhat translucent.
Add garlic/salt mixture and continue cooking for about a minute.
Add remaining ingridients, including meat.
Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
Remove bay leaves and serve hot over white rice.

Nutrition Facts : Calories 521.9, FatContent 9.9, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 1492.8, CarbohydrateContent 34.7, FiberContent 5.7, SugarContent 14.1, ProteinContent 5.1

OXTAIL STEW - RABO ENCENDIDO RECIPE - FOOD.COM

Oxtail Stew - Rabo Encendido Recipe - Food.com image

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. Here it is, con buen provecho! Recipe Courtesy of Sonia Martinez

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

4 lbs oxtails, cut in chunks
1/4 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
4 garlic cloves, mashed with
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup parsley, chopped
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon hershey cocoa powder (for a slight mole taste)
1 (12 ounce) can tomato sauce
1 cup red wine
2 1/2 cups beef broth
1 cup potato, diced
1 cup carrot, diced
1 cup celery, diced
flour, for dredging meat

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.

Nutrition Facts : Calories 197.6, FatContent 9.9, SaturatedFatContent 1.5, CholesterolContent 0.3, SodiumContent 959.8, CarbohydrateContent 19.1, FiberContent 4, SugarContent 6.7, ProteinContent 3.5

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