Description
Rabo Encendido is a rich and spicy Cuban oxtail stew, slow-cooked to perfection with vegetables, herbs, and traditional spices. It’s the ultimate Latin comfort food.
Ingredients
- 2.5 lbs oxtail, trimmed and cut into pieces
- 2 tablespoons cooking oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 4 cups beef broth
- Fresh cilantro for garnish
Instructions
- Rinse oxtail under cold water, pat dry, and trim excess fat. Cut into 2-inch pieces.
- Heat oil in a large pot over medium heat. Brown the oxtail pieces on all sides, then remove and set aside.
- In the same pot, sauté onions, garlic, and bell peppers until softened. Add chopped tomatoes, cumin, oregano, bay leaves, salt, and pepper.
- Return oxtail to the pot and stir to coat with the flavor base. Pour in beef broth until oxtail is fully submerged.
- Bring to a boil, reduce heat, cover, and simmer for 2–3 hours or until the meat is tender and falling off the bone.
- Serve hot, garnished with fresh cilantro. Traditionally served with white rice, boiled cassava, or fried plantains.
Notes
For extra depth of flavor, brown the oxtail thoroughly before simmering. You can also add a splash of red wine or chili for a spicy twist.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 145mg
Keywords: rabo encendido, oxtail stew, Cuban recipe, comfort food, Latin cuisine