Rabo Encendido (Cuban Style Oxtail Stew). Rabo Encendido (literally "oxtail on fire") is a slow-cooked Cuban oxtail stew that is worth every bit of work and wait. Delicious over rice (traditional), pasta, mashed potatoes, or polenta (and with a glass of red wine that will stand up to its rich, developed flavor), it's a wonderful meal for special occasions or a Sunday dinner. Add oxtails and mix well to coat.

Bone-in oxtail with vegetables and spices cooked in a slow cooker and served over cooked yellow rice. This Cuban stew (Rabo Encendido) is loaded with flavor, with delicious broth mixture, vegetables, and a variety of spices. Oxtail Stew aka Rabo Encendido aka Rabo Guisado is a popular Dominican and Cuban dish that's super delicious. You can have Rabo Encendido (Cuban Style Oxtail Stew) using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Rabo Encendido (Cuban Style Oxtail Stew)

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

These Oxtails stew for hours leaving behind the tastiest of treats. From Verlinden: Literally translated Rabo Encendido is "Tail on Fire." Rabo Encendido is one of the few picante Cuban dishes. While Cuban cuisine is highly seasoned, it is seldom "hot." In Cuban homes, the appetites of Cubans who like things spicy hot are typically satisﬁed by placing a bottle of hot sauce on the table. Savory oxtail stewed until the meat drips from the bone.

Rabo Encendido (Cuban Style Oxtail Stew) step by step

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..
Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit..
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.).
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..
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..
Enjoy! :).

Season, to taste, with salt and. Rabo Encendido aka Oxtail Stew is a very special dish. To start, I lose all sense whenever I'm making this because of the mere excitement! It's a popular comfort food that automatically means you're having seconds, thirds, and fourths. Make sure to place instant pot lever to pressure.