Best Rabo Encendido Cuban Oxtail Stew Recipes

RABO ENCENDIDO (CUBAN OXTAIL STEW)

Steps:

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)

Steps:

• Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
• Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
• Remove the meat and add onion, peppers, carrots, and potatoes.
• Saute until the onions are somewhat translucent.
• Add garlic/salt mixture and continue cooking for about a minute.
• Add remaining ingridients, including meat.
• Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
• Remove bay leaves and serve hot over white rice.

RABO ENCENDIDO(CUBAN OXTAIL STEW)

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
• 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.
• Add the oxtails to the vegetables.
• Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
• Season to taste with salt and pepper and serve.

RABO ENCENDIDO - CUBAN OXTAIL STEW

Steps:

• Marinating: Trim oxtails and mix together chiles, herbs, garlic, onions, wine, salt, the tablespoon of olive oil and rub over meat. Cover and refrigerate overnight or for up to several days. Cooking: Put remaining olive oil in a large skillet and brown the oxtail, reserving the marinade. When browned, place both the marinade and the oxtail in a large stew pot. In the same skillet, with the same oil, cook the garlic, onions and peppers for the sofrito until the onions begin to soften and turn translucent. Add the red wine and bring to a boil until the wine reduces (about 15 minutes). Add the sofrito to the same pot already containing the oxtails and add all the other ingredients before putting the mixture onto high heat and bringing to a boil. Reduce the heat to a simmer and cook for two and a half hours or until the meat is tender and easily separated from the bone. If the meat wasn't adequately trimmed, grease can tend to rise to the top of the stew, but it's easy to pour off. Serve with white rice. In addition, I had a cabbage carrot slaw and some corn fritters (made from a corn bread mix). This recipe, the sides and even the plating are all based on those of Pambiche, a fantastic restaurant in Portland, OR. For the corn fritters, I totally winged it using frozen corn, cornmeal and gf flour 50/50, beet sugar, baking powder, salt, paprika, one egg, and soy milk. Fried in 1/2 inch of vegetable oil.