Oxtail Stew: Rabo Encendido Recipe

Name: Oxtail Stew: Rabo Encendido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds oxtails, cut in 2-inch thick rounds; 1 cup flour; 1/2 cup Cajun seasoning; 2 tablespoons olive oil, plus 1 tablespoon; 1 cup tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia; 1 large Spanish onion, diced; 2 carrots, diced; 3 stalks celery, diced; 3 Italian frying peppers, cut into large pieces; 1 cup Malbec red wine; 1 (10-ounce) can whole tomatoes, crushed by hand; 3 chipotle peppers in adobo; 1 cup pisco (a Latin American grape brandy, similar to grappa); 3 bay leaves; 1 bunch thyme, leaves removed and chopped; Salt and pepper; Serving suggestions: yellow rice

Servings: persons

5 pounds oxtails, cut in 2-inch thick rounds
1 cup flour
1/2 cup Cajun seasoning
2 tablespoons olive oil, plus 1 tablespoon
1 cup tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia
1 large Spanish onion, diced
2 carrots, diced
3 stalks celery, diced
3 Italian frying peppers, cut into large pieces
1 cup Malbec red wine
1 (10-ounce) can whole tomatoes, crushed by hand
3 chipotle peppers in adobo
1 cup pisco (a Latin American grape brandy, similar to grappa)
3 bay leaves
1 bunch thyme, leaves removed and chopped
Salt and pepper
Serving suggestions: yellow rice

1
Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan.
2
Degrease the pan, deglaze with tardio, and reserve for later use.
3
In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine.
4
Add the oxtail to the vegetables and then the reserved tardio.
5
Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
6
Season, to taste, with salt and pepper and serve with yellow rice

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 pounds oxtails, cut in 2-inch thick rounds, 1 cup flour, 1/2 cup Cajun seasoning, 2 tablespoons olive oil, plus 1 tablespoon, and more.

Yes, Oxtail Stew: Rabo Encendido falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxtail Stew: Rabo Encendido

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