Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rabo encendido (cuban style oxtail stew). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Rabo Encendido (Cuban Style Oxtail Stew) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Rabo Encendido (Cuban Style Oxtail Stew) is something that I have loved my entire life.
Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat. Add the oxtail to the vegetables and then the reserved. Pour off the fat from the pan, deglaze with the Port, and pour off the.
To get started with this recipe, we have to prepare a few components. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):
- Take 3.5-4 pounds oxtail with outer layer of fat trimmed
- Prepare 1.5 teaspoons salt
- Make ready 2 Tablespoons flour
- Make ready oil
- Make ready 1 medium onion, minced
- Prepare 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
- Get 5 large cloves garlic, minced (2 - 3 Tablespoons)
- Prepare 1 teaspoon oregano
- Make ready 1/2 teaspoon cumin
- Get optional: 1/2 teaspoon allspice
- Get 1 bay leaf
- Prepare 3 Tablespoons tomato paste
- Get 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
- Get 1-2 teaspoons ground black pepper
This Cuban stew (Rabo Encendido) is loaded with flavor, with delicious broth mixture, vegetables, and a variety of spices. Are you looking for more delicious slow cooker recipes? Rabo Encendido aka Oxtail Stew is a very special dish. To start, I lose all sense whenever I'm making this because of the mere excitement!
Steps to make Rabo Encendido (Cuban Style Oxtail Stew):
- Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
- Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step.
- Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent.
- Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
- Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.)
- Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time.
- ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so.
- Enjoy! :)
Rabo Encendido aka Oxtail Stew is a very special dish. To start, I lose all sense whenever I'm making this because of the mere excitement! It's a popular comfort food that automatically means you're having seconds, thirds, and fourths. Then degrease the pan and deglaze with port and reserve for later use. In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
So that’s going to wrap it up for this exceptional food rabo encendido (cuban style oxtail stew) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
