RABO GUISADO RECIPES
REAL CUBAN RABO ENCENDIDO (OXTAIL STEW) RECIPE - FOOD.COM
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
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
RABO ENCENDIDO (CUBAN OXTAIL STEW) RECIPE | ALLRECIPES
Great basic recipe for Cuban-style oxtail stew.
Provided by goodmoodfood
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 16 hours 49 minutes
Prep Time 35 minutes
Cook Time 4 hours 14 minutes
Yield 8 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 785.2 calories, CarbohydrateContent 23 g, CholesterolContent 251.6 mg, FatContent 41.8 g, FiberContent 4.1 g, ProteinContent 72.9 g, SaturatedFatContent 14.3 g, SodiumContent 2008.4 mg, SugarContent 7.9 g
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RABO ENCENDIDO (CUBAN OXTAIL STEW) RECIPE | ALLRECIPES
Great basic recipe for Cuban-style oxtail stew.
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Reviews 5
Total Time 16 hours 49 minutes
Category Soups, Stews and Chili Recipes, Stews, Beef
Calories 785.2 calories per serving
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Reviews 5
Total Time 16 hours 49 minutes
Category Soups, Stews and Chili Recipes, Stews, Beef
Calories 785.2 calories per serving
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