Oxtail Stew (Rabo Encendido)

Oxtail Stew, or Rabo Encendido, is a beloved dish in Dominican and Cuban cuisine. This recipe showcases tender, fall-off-the-bone oxtails, slow-cooked to perfection in a rich, savory sauce. Infused with aromatic spices and fresh vegetables, this stew is sure to reward your patience with its depth of flavor and comforting warmth.

Ingredients

🐂 2 lbs Oxtails
🧅 1 small red onion, minced
🧅 1 small white onion, sliced
🌶️ ½ Cubanelle pepper, minced
🌶️ ½ Cubanelle pepper, sliced
🧄 3 garlic cloves, minced
🌿 ½ bunch fresh cilantro, rough chopped
🍋 1 fresh lime, juiced with a manual juicer
🧂 1 tbs Goya Sazón with Azafrán
🧂 1 ½ tsp Knorr Sopita Chicken Bouillon Powder
🧂 1 tsp Goya Adobo All-Purpose Seasoning
🌿 ¼ tsp cumin
🌿 1 tsp dried Dominican oregano
🌶️ ¼ tsp black pepper, freshly ground
🫒 2 tsp olive oil
🍅 1 tbs tomato paste
🌶️ 1 small Scotch Bonnet pepper
💧 Water (as needed)
🍚 Dash of white vinegar
🥔 Optional: 1 potato, diced
🥕 Optional: ½ carrot, diced

Instructions

1- Season the Oxtails:

• In a glass mixing bowl, combine minced red onion, minced Cubanelle pepper, minced garlic, cumin, Goya Adobo, Knorr chicken bouillon, Dominican oregano, Goya Sazón, lime juice, freshly ground black pepper, and olive oil.
• Mix well to coat the oxtails thoroughly.

2- Marinate:

• Cover the bowl and refrigerate the oxtails for a minimum of 4 hours.
• Ideally, marinate overnight to enhance the flavors deeply.

3- Brown the Oxtails:

• Heat a Caldero pot over high heat and add olive oil from the dispenser.
• Once hot, place the marinated oxtails in the pot without overcrowding.
• Brown them on all sides until they achieve a rich, dark color.

4- Deglaze and Braise (Initial):

• Pour water into the bowl used for marinating to capture residual seasonings.
• Add this mixture to the browned oxtails, stirring to combine.

5- Simmer and Thicken:

• Allow the liquid to simmer for 5-10 minutes to let the flavors meld.

6- Add Tomato Paste:

• Stir in the tomato paste, ensuring it is fully integrated into the sauce.
• The sauce will thicken slightly.

7- First Stewing Stage:

• Add enough water to cover the oxtails completely and toss in fresh cilantro.
• Bring to a gentle boil, then reduce heat and simmer for about 2 hours.
• Monitor the liquid level, adding more water if needed while skimming excess fat.

8- Second Stewing Stage:

• Introduce the Scotch Bonnet pepper into the pot with additional water, if necessary, for another 30-minute stew.

9- Thicken the Sauce:

• Remove the Scotch Bonnet pepper and allow the sauce to thicken by simmering for an additional 5 minutes.

10- Final Touch:
- Add sliced white onion, red onion, Cubanelle pepper, and a splash of white vinegar.
- Cook for a couple of minutes until the vegetables are slightly softened.

Prep Time: 20 minutes
Marinating Time: 4 hours to 2 days
Cook Time: 2 hours 45 minutes to 3 hours
Total Time: Can span over 1-3 days, including marinating
Equipment: Glass Mixing Bowl, Manual Lime Juicer, Wooden and Metal Spoons for stirring, Caldero 7.5 qt or larger, Stovetop (Gas range), Olive Oil Dispenser

Cooking Tips:

• Patience is essential: The long cooking time pays off with tender, flavorful oxtails.
• Generous seasoning: Ensure you season the oxtails liberally for the best taste.
• Spice adjustment: Tailor the heat to your preference with the choice of pepper.

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Chef Zee Cooks: https://www.youtube.com/@Chefzeecooks

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Oxtail Stew (Rabo Encendido)