RABO ENCENDIDO/OXTAIL STEW
What can I say about this recipe, except nothing short of mouth watering. Must be made with time & love.
Provided by Monika Rosales
Categories Beef
Time 4h15m
Number Of Ingredients 18
Steps:
- 1. in a large pot, preferably wide, coat the bottom with the olive oil...brown and sear the oxtail on all sides.
- 2. take out, in the same pot, add the diced onions & green peppers, scraping the bottom.. this is where the flavor comes into play...add the garlic (careful not to burn)add the wine,and the rest of the ingredients.
- 3. gently place the oxtails back in, simmer on low for 3-4 hours, till fork tender...this take time for all the flavors to come together.
REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)
I've seen a few recipes for this dish that are not in any way authentic to the Cuban version. Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in Miami use. Of course, some people have their own special igredients, but I assure you that cocoa powder, celery, and chioptle chillies are not used in the traditional Cuban recipe. To me, what gives this dish its unique flavor is the dry cooking wine. I use Edmundo, which is found in just about any grocery store. Also, most people use perssure cookers and can have this done in less than 45 minutes. However, I use my trusty cast iron dutch oven and cook it for the full 2 hours. Niehter method makes a noticable difference in taste, it's just a matter of how much time you have. Hope you like it!
Provided by Angelcheex
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
- Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
- Remove the meat and add onion, peppers, carrots, and potatoes.
- Saute until the onions are somewhat translucent.
- Add garlic/salt mixture and continue cooking for about a minute.
- Add remaining ingridients, including meat.
- Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
- Remove bay leaves and serve hot over white rice.
Nutrition Facts : Calories 521.9, Fat 9.9, SaturatedFat 1.6, Sodium 1492.8, Carbohydrate 34.7, Fiber 5.7, Sugar 14.1, Protein 5.1
RABO ENCENDIDO(CUBAN OXTAIL STEW)
Make and share this Rabo Encendido(Cuban Oxtail Stew) recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
- Then degrease the pan and deglaze with port and reserve for later use.
- In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
- Add the oxtails to the vegetables.
- Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
- Season to taste with salt and pepper and serve.
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