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Rabo Encendido (Cuban Oxtail Stew)

A traditional Cuban ox tail stew that's slow cooked in wine and beer until the meat is fall off the bone tender. Traditionally served with white rice, plantains and a watercress salad.

Course Main Course
Cuisine Cuban, Spanish
Keyword Beef, Cuban Cuisine, How to Cook Oxtail, Oxtail, Oxtail Stew, Rabo Encendido
Prep Time 2 hours 30 minutes
Cook Time 4 hours
Total Time 6 hours 30 minutes
Servings 4 servings
Author The Tiny Fairy

Ingredients

  • 4 lbs. beef oxtails, trimmed and seasoned with kosher salt and black pepper prefer Diamond kosher salt
  • extra virgin olive oil to coat the bottom of the casserole
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely diced
  • 4 carrots, sliced
  • 6 garlic cloves, mashed
  • 1 ¼ teaspoon kosher salt prefer Diamond kosher salt
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground oregano
  • 1 8-ounce can tomato sauce, no salt added
  • 1 750 ml bottle Spanish red wine, like Rioja or Tempranillo select one you would drink, but not overly expensive
  • 6 ounces beer, like Heineken don't use fruit infused beers
  • 1 7-ounce can roasted red peppers in juice, diced also known as pimentos morrones
  • handful of Spanish olives plus some juice about ⅓-½ cup of olives plus 2 Tablespoons juice
  • 1 packet Sazon Goya with Azafran substitute with ½ tsp ground turmeric and increase garlic & ground cumin
  • 3 bay leaves

Instructions

  1. The day before, trim the oxtail and generously season with kosher salt and black pepper. Refrigerate overnight. The next day, allow the meat to come to room temperature before searing, about 1 hour.

  2. Preheat oven to 325°F and place rack in middle position.

  3. Heat a cast iron casserole or a wide, heavy bottom pot over high heat. Add enough oil to coat the bottom of the casserole.

  4. Reduce heat to medium-high and sear all sides of the oxtails without overcrowding the casserole. You will need to work in batches, about 10 minutes per batch. Transfer all oxtails to a bowl and set aside.

  5. Sauté diced onion, green bell pepper and carrots until onion is translucent. Add garlic and sauté for two minutes. Add kosher salt, black pepper, ground cumin and ground oregano. Stir to combine and release fragrance. This step will take about 8-10 minutes.

  6. Add a can of tomato sauce, red wine, beer, diced roasted red bell peppers, Spanish olives with juice, Sazon Goya with Azafran seasoning packet and bay leaves. Stir well to combine.

  7. Transfer the oxtail back into the casserole and cover with lid. Place in the preheated oven and bake for 4 hours.

  8. Remove from oven and allow to rest for 10 minutes. Transfer the oxtail to a dish and set aside while you skim the fat from the casserole with a ladle. Transfer the oxtail back to the casserole and sprinkle with parsley.

  9. Traditionally served with white rice and plantains. You can also serve over mashed potatoes or mashed malanga.