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Rabo Encendido

Rabo encendido, an oxtail stew that is rich in gelatin, is one of Cuba's most popular dishes.

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6 people
Calories: 882 kcal
Course: Main Course
Cuisine: Cuban

Ingredients

  • 2¾ lbs Oxtail , cleaned and cut into 4 inch / 10 cm pieces
  • ½ cup extra virgin olive oil
  • 3 onions , diced
  • 7 cloves garlic , crushed
  • 2 red bell peppers , grilled, peeled, seeded and diced
  • 2 green peppers , grilled, peeled, seeded and diced
  • 3 tablespoons finely chopped flat-leaf parsley
  • ½ cup tomato sauce (passata)
  • 4 tomatoes , peeled, seeded and mashed
  • 2 tablespoons salt
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 4 cups dry white wine
  • 2 chillies (or more to taste)
  • 1 spring onion , chopped

Instructions

    Cup of Yum
  1. Rinse the oxtail pieces well and dry them well with paper towels.
  2. In a large Dutch oven, heat the olive oil over medium heat, then brown the oxtail pieces until they are golden.
  3. Remove from the pan and set aside.
  4. 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.
  5. Add the oxtail pieces, cumin, oregano, salt, white wine and chillies cut into thin rings. Mix well.
  6. Cover and cook for 1 hour over medium heat, then lower the heat and simmer for 1½ hours.
  7. If necessary, add more wine or boiling water.
  8. Serve with rice, and sprinkled with chopped spring onion.