Rabo encendido | Cuban oxtail stew
Dish: Main
Number: 3
Country: Cuba
This time we will prepare rabo encendido, a traditional Cuban recipe very similar to the Spanish rabo de toro (oxtail) but that mainly differs for that characteristic spicy touch (hence its name), follow our step by step videos where we will show you how to prepare this Cuban delicacy, which will not leave you indifferent with its delicious flavor and the mellowness of its meat.
Ingredients to prepare Rabo encendido | Cuban oxtail stew
- 1 kilo (2.2 lbs) beef oxtail
- 1 onion
- 1 green bell pepper
- 4 garlic cloves
- A bunch of parsley
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons of sweet paprika
- 1 teaspoon chili pepper
- 300 ml (10 oz) crushed tomatoes
- 400 ml (13.5 oz) beef broth
- 300 ml (10 oz) red wine
- 2 bay leaves
- All-purpose flour
- Olive oil
- Salt and pepper to taste
How To Make Rabo encendido | Cuban oxtail stew
Step 1: We begin the preparation of our rabo encendido, for this we season our oxtail with salt and pepper, dredge it in flour and place it in our fast cooker in which we have previously heated olive oil, seal it on all sides and remove it.
Step 2: In the same pot add the onion, garlic, green bell pepper and cook for 5 minutes, add the crushed tomato, cook for a couple of minutes, add our beef tail, wine, beef broth, parsley, cumin, oregano, chili, bay leaves and when it starts to boil, close and cook for 1 hour, after the cooking time rectify the salt if necessary and we can enjoy our delicious Cuban oxtail stew.
Tips for preparing Rabo encendido | Cuban oxtail stew
In case you do not have a fast cooker, you can prepare the oxtail in a traditional pot, the cooking time will be approximately 3 hours.
What can we accompany Rabo encendido | Cuban oxtail stew?
The rabo encendido is ideal to accompany it with white rice, an avocado salad or tomato salad and some fried slices.
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