Oxtail Recipe | Rabo Encendido (Cuban Style Oxtail Stew)

Rabo Encendido (Cuban Style Oxtail Stew)

3.5-4 pounds oxtail with outer layer of fat trimmed
1.5 teaspoons salt
2 Tablespoons flour
1 medium onion, minced
1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
5 large cloves garlic, minced (2 - 3 Tablespoons)
1 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
3 Tablespoons tomato paste

  • 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.
  • etc
  • etc

  • For Full Instruction: cookpad.com

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