Rabo Encendido
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 people
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Calories
882 kcal
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Course
Main Course
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Cuisine
Cuban
Rabo Encendido
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Rabo encendido, an oxtail stew that is rich in gelatin, is one of Cuba's most popular dishes.
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Ingredients
- 2¾ lbs Oxtail , cleaned and cut into 4 inch / 10 cm pieces
- ½ cup extra virgin olive oil
- 3 onion diced
- 7 cloves garlic , crushed
- 2 bell pepper grilled, peeled, seeded and diced, red
- 2 green pepper grilled, peeled, seeded and diced
- 3 tablespoons parsley flat-leaf, finely chopped
- ½ cup tomato sauce (passata)
- 4 tomato peeled, seeded and mashed
- 2 tablespoons salt
- 1 teaspoon cumin
- 1 tablespoon oregano
- 4 cups white wine dry
- 2 chilies or more to taste
- 1 spring onion , chopped
Instructions
- Rinse the oxtail pieces well and dry them well with paper towels.
- In a large Dutch oven, heat the olive oil over medium heat, then brown the oxtail pieces until they are golden.
- Remove from the pan and set aside.
- In the same pan, and with the same olive oil that was used to brown the oxtail, over medium heat, brown the onion and garlic for 1 minute, then add the peppers, tomato sauce and parsley. Fry for 10 minutes, stirring frequently.
- Add the oxtail pieces, cumin, oregano, salt, white wine and chillies cut into thin rings. Mix well.
- Cover and cook for 1 hour over medium heat, then lower the heat and simmer for 1½ hours.
- If necessary, add more wine or boiling water.
- Serve with rice, and sprinkled with chopped spring onion.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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