Rabo Encendido Cuban Oxtail Stew

Recipe Introduction: Unleash Your Inner Cuban Chef!

Fancy a taste of Cuba? Ever wondered how to bring that sunshine into your kitchen? Then you've gotta try my cuban oxtail stew recipe! Rabo Encendido , meaning "Flaming Tail," is pure comfort food recipes with a kick.

What's the Story with Rabo Encendido?

This isn't just any beef broth based stew. Rabo Encendido is a dish packed with history and flavor. Born from Afro- Cuban cuisine , it's a celebration of slow cooking and simple ingredients.

Think rich, tender oxtail simmered in a sofrito sauce with olives and raisins.

It might sound fancy, but trust me, it's easier than you think! This Caribbean stew recipe takes about 4.5 to 5.

5 hours, mostly for slow cooking . It yields around 6-8 servings, perfect for a family dinner or impressing your mates.

It's classified as a medium difficulty recipe and you will get a wonderful authentic Cuban food result.

Why You'll Love This Oxtail Recipe

Honestly, the best part is the flavor explosion. Allspice, cumin, and a good glug of dry red wine pairing (I use Merlot) make this stew unforgettable.

Plus, oxtail is packed with collagen, which is great for your joints!

This oxtail recipes is ideal for a chilly evening when you want something hearty and soul-warming. What makes this cuban oxtail stew truly special? It’s the perfect blend of sweet, savory, and that little zing from the red wine vinegar.

It is pure comfort food recipes .

Ready to get started? Let's dive into what you'll need to create this amazing authentic Cuban food .

Rabo Encendido Cuban Oxtail Stew Recipe Card

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Preparation time:90 Mins

Cooking time:240 Mins

Servings:6-8 servings

Ingredients:

• 2-3 lbs (900g-1.3kg) oxtail, cut into 1-2 inch pieces
• 1 tbsp (15ml) olive oil, plus more for searing
• 1 large onion, chopped (approx. 1 cup/200g)
• 1 large green bell pepper, chopped (approx. 1 cup/150g)
• 4 cloves garlic, minced (approx. 1 tbsp)
• 1 tsp (5g) ground cumin
• 1 tsp (5g) dried oregano
• 1/2 tsp (2.5g) smoked paprika
• 1/4 tsp (1.25g) ground allspice
• Salt and freshly ground black pepper to taste
• 1 bay leaf
• 1 cup (240ml) dry red wine (e.g., Merlot, Cabernet Sauvignon)
• 4 cups (950ml) beef broth
• 1 (14.5 oz/411g) can crushed tomatoes
• 1/2 cup (75g) pimento-stuffed green olives, sliced
• 1/4 cup (30g) raisins
• 2 tbsp (30ml) red wine vinegar
• 1 tbsp (15ml) Worcestershire sauce
• Fresh cilantro, chopped (optional)
• Thinly sliced red onion (optional)

Instructions:

• Combine oxtail, 1 tbsp olive oil, onion, bell pepper, garlic, cumin, oregano, smoked paprika, allspice, salt, pepper, and bay leaf in a bowl. Mix well, cover, and refrigerate for at least 1 hour.
• Heat olive oil in the Dutch oven over medium-high heat. Sear the oxtail in batches, being careful not to overcrowd the pot, until browned on all sides. Remove oxtail and set aside.
• Pour red wine into the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce slightly.
• Return oxtail to the pot. Add beef broth, crushed tomatoes, olives, raisins, red wine vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the oxtail is very tender and easily pulls away from the bone.
• If the stew is too thin, remove the oxtail. Use an immersion blender to lightly thicken the sauce. Or, blend a cup of the sauce in a regular blender and return it to the pot. Return the oxtail to the pot.
• Taste and adjust seasonings with salt and pepper as needed. Garnish with fresh cilantro and thinly sliced red onion, if desired. Serve hot over rice.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:3-5g

Recipe Info

Category:Stew

Cuisine:Cuban

Ingredients & Equipment: Let's Get This Cuban Fiesta Started!

Alright, so you're thinking about tackling this cuban oxtail stew , huh? Trust me, Rabo Encendido is worth the effort. Before we dive in, let's gather our bits and bobs.

Main Ingredients: The Heart of Authentic Cuban Food

Here's what you'll need to make this Caribbean stew sing.

• Oxtail: A whopping 2-3 lbs (900g-1.3kg) , cut into pieces. Honestly, quality matters here. Look for oxtail that's meaty. And don't panic if it looks a bit weird; it's oxtail!

• Olive oil: 1 tbsp (15ml) . Plus, more for searing.

• Onion: 1 large , chopped (about 1 cup/200g ). Go for yellow or white.

• Green bell pepper: 1 large , chopped (about 1 cup/150g ).

• Garlic: 4 cloves , minced (about 1 tbsp ). Fresh is always best.

• Spices: 1 tsp (5g) ground cumin, 1 tsp (5g) dried oregano, 1/2 tsp (2.5g) smoked paprika, 1/4 tsp (1.25g) ground allspice, salt, and pepper.

• Bay leaf: 1 . Because every good stew needs one!

• Red wine: 1 cup (240ml) dry red, like Merlot. I'm using a Cabernet Sauvignon I had laying around.

• Beef broth: 4 cups (950ml) . This is the soul of your comfort food recipes .

• Crushed tomatoes: 1 (14.5 oz/411g) can.

• Olives: 1/2 cup (75g) pimento-stuffed, sliced.

• Raisins: 1/4 cup (30g) . Trust me on this!

• Red wine vinegar: 2 tbsp (30ml) .

• Worcestershire sauce: 1 tbsp (15ml) . It gives it that umami kick.

Seasoning Notes: The Secret to Rabo Encendido 's Flavor

• Sofrito magic: Cumin, oregano, paprika, and allspice. That's our Essential spice combination !

• Flavor boosters: Olives, raisins, and Worcestershire. They add depth.

• Spice it up: A pinch of cayenne for a little zing!

Equipment Needed: Keep It Simple, Stupid

• Dutch oven: Or a big pot. We're doing slow cooking here.
• Knife and chopping board: Obvs!
• Measuring spoons and cups: Don't wing it too much.
• Tongs: For searing the oxtail.

If you really want to get fancy, grab an immersion blender. Otherwise, just use a regular blender to adjust the stew.

Don't have a Dutch oven? A large, heavy-bottomed pot will do the trick. This Cuban cuisine is all about making magic with what you have.

I can almost guarantee you this oxtail recipes will become a family favorite! And remember, a good Red wine pairing will elevate your experience to a whole new level.

Now go and create some Authentic Cuban food !

Alright, let's get this show on the road! Today we're diving headfirst into making cuban oxtail stew , or as they say in Cuba, Rabo Encendido (Flaming Tail)! Honestly, even the name sounds exciting, right? This isn't just any old stew; it's a dish that’ll knock your socks off.

We'll break it down so even your nan could nail it, assuming she’s game for a bit of slow cooking .

The Magic of Marinating: Prep Like a Pro

First things first, let’s talk prep. Essential mise en place is key here. Chop your onion, bell pepper, and mince your garlic.

Seriously, get it all done before you even think about touching that oxtail. Trust me, it saves a heap of time.

And the real flavour punch? We're talking marinade! Oxtail loves a good soak. Toss your oxtail with olive oil, the chopped veggies, garlic, cumin, oregano, smoked paprika, allspice, salt, pepper, and a bay leaf.

Mix it like you mean it, cover, and shove it in the fridge for at least an hour. Overnight is even better.

Always remember to wash your hands after handling raw meat, okay? No one wants a dodgy tummy.

Let's get cooking: Bring the Heat: A Slow Cooker's Dream

Time to get cooking! Here's how we turn raw ingredients into amazing authentic cuban food :

1. Sear the oxtail in batches.
2. Deglaze the pot with 240 ml dry red wine.
3. Add 950 ml beef broth, crushed tomatoes, olives, raisins, red wine vinegar, and Worcestershire sauce.
4. Simmer covered for 3- 4 hours until fall-off-the-bone tender.
5. Season and serve over rice!

Pro Tips for Rabo Encendido Royalty

Want to elevate your Rabo Encendido game? Here are a few tricks I've learned along the way. First: searing that oxtail properly is non-negotiable.

The browned bits are flavour gold. Second: resist the urge to rush. Slow cooking is key for tender oxtail. Third: taste and adjust seasonings as you go.

Every Rabo Encendido has its own unique flavour fingerprint.

One common mistake to avoid? Overcrowding the pot when searing. It lowers the temperature and the meat steams instead of browns.

Not ideal. And hey, if you want to get ahead, the stew actually tastes even better the next day. Just saying.

Thinking of the perfect red wine pairing ? Try a fruity Merlot or Cabernet Sauvignon. ¡Buen provecho!

Alright, you’re ready to make this cuban oxtail stew ? It's going to be epic! Before you dive in, let's chat about some recipe notes that'll help you nail this authentic Cuban food experience.

Trust me, these tips are gold! This recipe also works great for slow cooking .

Recipe Notes for Your Rabo Encendido Adventure

Honestly, even if you mess up a bit, it'll still taste amazing. Rabo Encendido isn't fussy, it's comfort food recipes at its finest!

Serving Like a Pro

Forget fancy plating, this is Cuban cuisine ! Just pile it high on a plate. Presentation-wise, think rustic charm. A sprinkle of fresh cilantro will bring it to life.

Serve over fluffy white rice, that's a must! Fried plantains ( platanos maduros ) on the side add a touch of sweetness.

And to drink? A nice glass of red wine; a red wine pairing like Merlot.

Storage Secrets

Got leftovers? Lucky you! Let the stew cool completely, then pop it in an airtight container. It'll happily live in the fridge for about 3 days.

For longer storage, freezing is your friend. It will be ok for up to 3 months. When reheating, thaw it overnight in the fridge.

Then, gently reheat on the stove or in the microwave. Make sure it's piping hot before serving!

Remixing Your Stew

Want to tweak things? Easy peasy! For a spicier kick, throw in a pinch of cayenne pepper. Seriously, be careful with that stuff!

Watching your sodium? Use low-sodium beef broth and skip the Worcestershire sauce. You can add potatoes or sweet potatoes for a hearty twist.

Nutrition Lowdown

Alright, let's talk about the good stuff inside this Caribbean stew . Each serving packs a protein punch, thanks to the oxtail.

It's got good fats and carbs for energy. Plus, a dose of vitamins and minerals from the veggies.

Remember, this is an estimate. It'll change based on your ingredients and portion sizes. A cup of sofrito will make it even healthier.

So, there you have it! Your guide to making the best cuban oxtail stew . Don't be shy, get creative, and most importantly, have fun! I can't wait to hear how your Rabo Encendido turns out! It's really one of those amazing oxtail recipes that you are gonna want to keep.