Rabo Encendido Cuban Oxtail Stew
Dive into the bold and comforting flavors of **Rabo Encendido**, a traditional Cuban oxtail stew that showcases the perfect balance of hearty ingredients and rich spices. This slow-simmered dish features melt-in-your-mouth oxtail, tender potatoes, and carrots stewed in a deeply flavorful base of red wine, beef broth, and tomatoes, enhanced with paprika, cumin, and hints of garlic. Each bite bursts with the warmth of sautéed onions and bell peppers, rounded out with aromatic bay leaves and a touch of optional heat from hot sauce. Perfectly suited for leisurely cooking, this dish transforms simple pantry staples into an unforgettable culinary experience. Serve it over white rice or with crusty bread to soak up the luscious sauce, and don’t forget a sprinkle of fresh parsley to brighten this soul-satisfying meal.
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Recipe Information
Ingredients
- 4 lbs oxtail
- 3 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 1 14-oz can diced tomatoes
- 2 bay leaves
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp hot sauce (optional, for heat)
- 2 tsp salt
- 1 tsp black pepper
- 2 Russet potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Clean and pat dry the oxtail pieces. Season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtail pieces in batches, browning each side for about 3-4 minutes. Remove the oxtail and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion, green bell pepper, and red bell pepper until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for another 2 minutes to caramelize the paste, enhancing its flavor.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot.
Return the browned oxtail to the pot and add the beef broth, diced tomatoes (with their juices), bay leaves, paprika, ground cumin, dried oregano, hot sauce (if using), 1 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2 - 2.5 hours, stirring occasionally.
After 2 hours, add the cubed potatoes and sliced carrots to the stew. Stir to combine, cover, and continue cooking for another 30-40 minutes, or until the vegetables are tender and the oxtail is falling off the bone.
Taste and adjust the seasoning, adding more salt or hot sauce if desired.
Serve the stew hot, garnished with fresh parsley. Pair it with white rice, crusty bread, or plantains to complete the meal.
Nutrition Facts
Calories |
5843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.8 g | 445% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 15538 mg | 676% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 39.8 g | ||
| Protein | 498.5 g | 997% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 681 mg | 52% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 9452 mg | 201% | |
*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.
