Oxtail Stew Rabo Encendido

Savor the bold and comforting flavors of Oxtail Stew Rabo Encendido, a classic Cuban-inspired dish that transforms oxtail into a tender, melt-in-your-mouth delicacy. Infused with aromatic spices like smoked paprika, cumin, and oregano, and simmered to perfection in a rich tomato and red wine broth, this stew bursts with deep, savory flavor. Hearty vegetables like russet potatoes and carrots make it a complete meal that’s as nourishing as it is satisfying. The slow-cooked oxtail releases incredible depth, creating a luxurious, velvety sauce that pairs beautifully with fluffy white rice, crusty bread, or fried plantains. Perfect for a weekend feast, this recipe is a flavorful journey that will warm both heart and soul.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 pounds oxtail, cut into pieces
• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 2 leaves bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons Worcestershire sauce
• 1 large russet potato, peeled and cubed
• 3 medium carrots, peeled and chopped
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the oxtail pieces with salt and black pepper on all sides.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces in batches until browned on all sides, about 8-10 minutes per batch. Remove and set aside.

Step 3

In the same pot, reduce the heat to medium and add the diced onion, green bell pepper, and red bell pepper. Cook until softened, about 5-7 minutes.

Step 4

Add the minced garlic and tomato paste to the pot. Stir and cook for 1-2 minutes, allowing the tomato paste to caramelize slightly.

Step 5

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Return the browned oxtail pieces to the pot. Add the beef broth, bay leaves, cumin, oregano, smoked paprika, and Worcestershire sauce. Stir to combine.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer gently for about 2 1/2 hours, stirring occasionally.

Step 8

After 2 1/2 hours, add the cubed potato and chopped carrots to the pot. Continue to cook for an additional 30-40 minutes, or until the vegetables are tender and the meat is falling off the bone.

Step 9

Taste and adjust seasoning with more salt and black pepper, if needed.

Step 10

Discard the bay leaves. Garnish the stew with fresh chopped parsley before serving.

Step 11

Serve the Rabo Encendido hot with white rice, crusty bread, or fried plantains on the side.

Nutrition Facts

Serving size	3551.5 grams (3551.5g)

Amount per serving	% Daily Value*
Calories	4700

Total Fat 291.50g	374%
Saturated Fat 109.50g	548%
Polyunsaturated Fat 0.10g
Cholesterol 1225mg	408%
Sodium 7300mg	317%
Total Carbohydrate 123.90g	45%
Dietary Fiber 19.60g	70%
Total Sugars 34.60g
Protein 312.00g	624%

Vitamin D 0IU	0%
Calcium 494mg	38%
Iron 47mg	262%
Potassium 6930mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 28.6%

Carbs: 11.3%