Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rabo encendido (cuban style oxtail stew). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Rabo Encendido (Cuban Style Oxtail Stew) is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):

1. Prepare 3.5-4 pounds oxtail with outer layer of fat trimmed
2. Prepare 1.5 teaspoons salt
3. Take 2 Tablespoons flour
4. Take oil
5. Make ready 1 medium onion, minced
6. Prepare 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
7. Get 5 large cloves garlic, minced (2 - 3 Tablespoons)
8. Get 1 teaspoon oregano
9. Get 1/2 teaspoon cumin
10. Take optional: 1/2 teaspoon allspice
11. Prepare 1 bay leaf
12. Take 3 Tablespoons tomato paste
13. Make ready 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
14. Prepare 1-2 teaspoons ground black pepper

Instructions to make Rabo Encendido (Cuban Style Oxtail Stew):

1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
2. 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.
3. 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.
4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
5. Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.)
6. Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time.
7. ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so.
8. Enjoy! :)

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