Rabo Encendido (Cuban Oxtail Stew) Recipe

Name: Rabo Encendido (Cuban Oxtail Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vino seco (white cooking wine); 1/4 cup olive oil; 1 teaspoon salt; 4 pounds beef oxtails; 2 tablespoons olive oil, divided; 2 potatoes, peeled and quartered; 2 cups diced onion; 1 cup diced carrots; 6 cloves garlic, coarsely chopped; 1/2 teaspoon salt; 1/4 cup green olives, pitted and halved; 3 bay leaves; 2 teaspoons Miami-style sazon seasoning (sazon completa); 1/2 (.18 ounce) packet sazon seasoning (such as Sa-Son Accent(R)); 1/2 teaspoon allspice; 2 (15 ounce) cans tomato sauce; 3 cups chicken broth

Servings: persons

1 1/2 cups vino seco (white cooking wine)
1/4 cup olive oil
1 teaspoon salt
4 pounds beef oxtails
2 tablespoons olive oil, divided
2 potatoes, peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/4 cup green olives, pitted and halved
3 bay leaves
2 teaspoons Miami-style sazon seasoning (sazon completa)
1/2 (.18 ounce) packet sazon seasoning (such as Sa-Son Accent(R))
1/2 teaspoon allspice
2 (15 ounce) cans tomato sauce
3 cups chicken broth

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. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
4
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.
5
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.

1757

kcal

Calories

107

Fat

Carbs

177

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: 1 1/2 cups vino seco (white cooking wine), 1/4 cup olive oil, 1 teaspoon salt, 4 pounds beef oxtails, and more.

Yes, Rabo Encendido (Cuban Oxtail Stew) 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.

Rabo Encendido (Cuban Oxtail Stew)

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