Rabo Encendido (Cuban Oxtail Stew)

Oxtail is simmered in a savory tomato-based stew until it is falling off the bone in this recipe for Rabo Encendido, a hearty Cuban dish.

• Preparation Time: 35 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 35 mins
• Calories: 785 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon salt
• ¼ cup olive oil
• 2 cups diced onion
• 3 cups chicken broth
• 2 potatoes, peeled and quartered
• 1 cup diced carrots
• 3 bay leaves
• 2 (15 ounce) cans tomato sauce
• 2 tablespoons olive oil, divided
• 6 cloves garlic, coarsely chopped
• ½ teaspoon allspice
• 1 ½ cups vino seco (white cooking wine)
• 4 pounds beef oxtails
• ¼ cup green olives, pitted and halved
• 2 teaspoons Miami-style sazon seasoning (sazon completa)
• ½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)

Recipe Instructions

Step 1

Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.

Step 2

Drain oxtails, discarding all but 1/2 cup of the marinade.

Step 3

Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.

Step 4

Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.

Step 5

Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.