Real Cuban Rabo Encendido Oxtail Stew

Nutriscore Rating: 69/100

Experience the bold and vibrant flavors of Cuba with this Real Cuban Rabo Encendido Oxtail Stew—an irresistible dish that transforms humble ingredients into a rich and hearty masterpiece. This slow-cooked delight features tender oxtails, deeply caramelized and simmered in a robust sauce infused with smoky paprika, earthy cumin, and aromatic oregano. A medley of fresh vegetables like bell peppers, carrots, and potatoes adds layers of texture and sweetness, perfectly complementing the savory tomato and red wine base. Served piping hot, this comforting stew pairs beautifully with fluffy white rice or crusty bread, making it ideal for family dinners or special gatherings. Whether you’re diving into the authentic taste of Cuban cuisine or craving a satisfying one-pot meal, this three-hour recipe rewards with every mouthwatering bite. Keywords: Rabo Encendido, Cuban Oxtail Stew, Authentic Cuban Recipe, Hearty Stew, Comfort Food.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 4 pounds oxtail
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 6 large garlic cloves, minced
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 1 cup canned crushed tomatoes
• 4 cups beef broth
• 2 leaves bay leaves
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 3 medium potatoes, peeled and cubed
• 3 medium carrots, sliced into rounds
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

11 steps

1. Season the oxtail generously with kosher salt and black pepper.

2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until deeply browned. Remove the oxtail and set aside.

3. In the same pot, add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Add the dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Simmer for 2-3 minutes to slightly reduce.

6. Stir in the tomato paste, crushed tomatoes, and beef broth. Mix well to create a rich base for the stew.

7. Return the seared oxtail to the pot, along with the bay leaves, dried oregano, ground cumin, and smoked paprika. Stir to distribute the spices evenly.

8. Cover the pot and reduce the heat to low. Simmer gently for 2 hours, stirring occasionally to ensure nothing sticks to the bottom.

9. After 2 hours, add the cubed potatoes and sliced carrots to the pot. Stir to combine, cover, and continue cooking for another 1 hour, or until the oxtail is tender and the vegetables are fully cooked.

10. Taste and adjust seasoning as needed. Remove the bay leaves before serving.

11. Garnish with freshly chopped parsley and serve hot with white rice or crusty bread.

Nutrition Facts

1 serving (742.7g)

Calories		1002
% Daily Value*
Total Fat		57.2 g	73%
	Saturated Fat	21.5 g	108%
	Polyunsaturated Fat	2.2 g
Cholesterol		260 mg	87%
Sodium		1958 mg	85%
Total Carbohydrate		28.2 g	10%
	Dietary Fiber	4.5 g	16%
	Total Sugars	7.4 g
Protein		83.9 g	168%
Vitamin D		0.6 mcg	3%
Calcium		113 mg	9%
Iron		8.9 mg	50%
Potassium		1712 mg	36%

*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.

Source of Calories

Fat: 3105 cal (53.6%%)

Protein: 2009 cal (34.7%%)

Carbs: 680 cal (11.7%%)