Tender & Juicy Rabo Encendido (Cuban Oxtail Stew)

Name: Tender & Juicy Rabo Encendido (Cuban Oxtail Stew)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Cuban
Ingredients: 1/4 cup neutral oil (vegetable, canola, etc); 4 lbs beef oxtail (fat trimmed, disjointed, cut in 2-inch chunks); 1 large green pepper (diced); 1 large onion (diced); 4 cloves garlic (minced); 1 cup beef broth; 1 cup dry cooking wine (vino seco); 8 ounces tomato sauce; 1/2 tablespoon Cuban complete seasoning; 1/2 teaspoon ground cumin; 2 bay leaves; 1 large carrot (peeled and diced); 2 medium Russet potatoes (peeled and quartered); Salt + pepper to taste

Instructions

Prep:20minCook:2h 30min

Learn how to make my stovetop recipe for Rabo Encendido. My version of this classic Cuban-style oxtail stew is made in a flavorful beef-tomato broth and slow cooks stovetop for hours until the cubes of oxtail meat are tender and juicy. You can also make it in the slow cooker or Instant Pot. This dinner stew is savory, rich, and hearty with all the comforting flavors that remind you of home. Let me show you how to make it!

Updated at: Sat, 23 Nov 2024 02:28:01 GMT