Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, rabo encendido (cuban style oxtail stew). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Rabo Encendido (Cuban Style Oxtail Stew) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):

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

Instructions to make Rabo Encendido (Cuban Style Oxtail Stew):

1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
2. 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.
3. 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.
4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
5. 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.)
6. 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.
7. 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.
8. Enjoy! :)

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