Recipe of Delicious Rabo Encendido (Cuban Style Oxtail Stew)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rabo encendido (cuban style oxtail stew). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Rabo Encendido (Cuban Style Oxtail Stew) is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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 oxtail with outer layer of fat trimmed
2. Take salt
3. Make ready flour
4. Make ready oil
5. Prepare medium onion, minced
6. Get small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
7. Get large cloves garlic, minced (2 - 3 Tablespoons)
8. Take oregano
9. Make ready cumin
10. Take optional: 1/2 teaspoon allspice
11. Get bay leaf
12. Prepare tomato paste
13. Take liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
14. Get ground black pepper

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! :)

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