Oxtail Stew Rabo Encendido
Savor the bold and comforting flavors of Oxtail Stew Rabo Encendido, a classic Cuban-inspired dish that transforms oxtail into a tender, melt-in-your-mouth delicacy. Infused with aromatic spices like smoked paprika, cumin, and oregano, and simmered to perfection in a rich tomato and red wine broth, this stew bursts with deep, savory flavor. Hearty vegetables like russet potatoes and carrots make it a complete meal that’s as nourishing as it is satisfying. The slow-cooked oxtail releases incredible depth, creating a luxurious, velvety sauce that pairs beautifully with fluffy white rice, crusty bread, or fried plantains. Perfect for a weekend feast, this recipe is a flavorful journey that will warm both heart and soul.
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Recipe Information
Ingredients
- 3 pounds oxtail, cut into pieces
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 5 cloves garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 2 leaves bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
- 1 large russet potato, peeled and cubed
- 3 medium carrots, peeled and chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the oxtail pieces with salt and black pepper on all sides.
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces in batches until browned on all sides, about 8-10 minutes per batch. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onion, green bell pepper, and red bell pepper. Cook until softened, about 5-7 minutes.
Add the minced garlic and tomato paste to the pot. Stir and cook for 1-2 minutes, allowing the tomato paste to caramelize slightly.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned oxtail pieces to the pot. Add the beef broth, bay leaves, cumin, oregano, smoked paprika, and Worcestershire sauce. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer gently for about 2 1/2 hours, stirring occasionally.
After 2 1/2 hours, add the cubed potato and chopped carrots to the pot. Continue to cook for an additional 30-40 minutes, or until the vegetables are tender and the meat is falling off the bone.
Taste and adjust seasoning with more salt and black pepper, if needed.
Discard the bay leaves. Garnish the stew with fresh chopped parsley before serving.
Serve the Rabo Encendido hot with white rice, crusty bread, or fried plantains on the side.
Nutrition Facts
Calories |
4700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.5 g | 374% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 7300 mg | 317% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 34.6 g | ||
| Protein | 312.0 g | 624% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 6930 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
