Real Cuban Rabo Encendido (Oxtail Stew) Recipe

Name: Real Cuban Rabo Encendido (Oxtail Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs oxtails, disjointed; 1/4 cup olive oil; 2 cups dry wine, divided; 1 teaspoon salt; olive oil (for frying); 2 1/2 cups diced onions; 2 1/2 cups diced green peppers; 2 cups diced red peppers; 1 cup diced carrot; 1 cup potato, quartered (about 2 med-large potatoes); 6 garlic cloves, mashed with; 3/4 teaspoon salt; 1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet); 1/2 teaspoon ground allspice; 1 teaspoon nutmeg; 2 bay leaves, dried (I use Badia brand); 2 (8 ounce) cans tomato sauce (Goya is best); 2 1/2 cups beef broth

Servings: persons

4 lbs oxtails, disjointed
1/4 cup olive oil
2 cups dry wine, divided
1 teaspoon salt
olive oil (for frying)
2 1/2 cups diced onions
2 1/2 cups diced green peppers
2 cups diced red peppers
1 cup diced carrot
1 cup potato, quartered (about 2 med-large potatoes)
6 garlic cloves, mashed with
3/4 teaspoon salt
1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
1/2 teaspoon ground allspice
1 teaspoon nutmeg
2 bay leaves, dried (I use Badia brand)
2 (8 ounce) cans tomato sauce (Goya is best)
2 1/2 cups beef broth

1
Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
2
Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
3
Remove the meat and add onion, peppers, carrots, and potatoes.
4
Saute until the onions are somewhat translucent.
5
Add garlic/salt mixture and continue cooking for about a minute.
6
Add remaining ingridients, including meat.
7
Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
8
Remove bay leaves and serve hot over white rice.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 lbs oxtails, disjointed, 1/4 cup olive oil, 2 cups dry wine, divided, 1 teaspoon salt, and more.

Yes, Real Cuban Rabo Encendido (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.

That's it — enjoy your meal!

Real Cuban Rabo Encendido (Oxtail Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions