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Rabo Encendido (Cuban Oxtail Stew)

Rabo Encendido (Cuban Oxtail Stew)

Cost $45, save $35

Source: Recommended by CookPal

  • 250 Min
  • 8 Servings
  • $45

INGREDIENTS

  • Marinade

    • 1 ½ cups vino seco (white cooking wine)
    • ¼ cup olive oil
    • 🧂 1 teaspoon salt
    • 4 pounds beef oxtails

  • Stew Base

    • 2 tablespoons olive oil, divided
    • 🥔 2 potatoes, peeled and quartered
    • 🧅 2 cups diced onion
    • 🥕 1 cup diced carrots
    • 6 cloves garlic, coarsely chopped
    • 🧂 ½ teaspoon salt
    • ¼ cup green olives, pitted and halved
    • 3 bay leaves
    • 2 teaspoons Miami-style sazon seasoning (sazon completa)
    • ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
    • ½ teaspoon allspice
    • 🍅 2 (15 ounce) cans tomato sauce
    • 3 cups chicken broth

STEPS

1

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.

2

Drain oxtails, discarding all but 1/2 cup of the marinade.

3

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.

4

Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.

5

Mash garlic and 1/2 teaspoon salt into a coarse paste using a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds.

6

Add green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.

7

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.

NUTRIENTS

Per 1 serving

🔥

785

Calories

  • 73
    Protein
  • 23
    Carbs
  • 42
    Fats

💡 Marinating the oxtails overnight helps enhance the flavor.For a slightly lighter broth, use less tomato sauce or dilute with extra chicken broth.Serve with rice or crusty bread to soak up the rich sauce.