Best 2 Rabo Encendido Cuban Oxtail Stew Recipes
Rabo Encendido, which translates to "flaming tail," is a traditional Cuban oxtail stew known for its incredibly flavorful and rich broth. This hearty and comforting dish is typically made with oxtails, a variety of vegetables, and a blend of spices, resulting in a complex and satisfying stew. The name "flaming tail" is derived from the vibrant reddish-orange color of the stew, which comes from the generous use of paprika and annatto seeds. Rabo Encendido is not only a beloved dish in Cuba but also enjoyed in many other Latin American countries, with slight variations in ingredients and preparation methods. This article presents two delectable recipes for Rabo Encendido: a classic Cuban recipe and a modern, pressure cooker version that offers a quicker cooking method without compromising the dish's authentic flavors.
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RABO ENCENDIDO (CUBAN OXTAIL STEW)
Great basic recipe for Cuban-style oxtail stew.
Provided by goodmoodfood
Categories Soups, Stews and Chili Recipes Stews Beef
Time 16h49m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- Drain oxtails, discarding all but 1/2 cup of the marinade.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 23 g, Cholesterol 251.6 mg, Fat 41.8 g, Fiber 4.1 g, Protein 72.9 g, SaturatedFat 14.3 g, Sodium 2008.4 mg, Sugar 7.9 g
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.
Tips:
- To make the most flavorful Rabo Encendido, use a combination of beef broth, red wine, and tomato sauce as the base.
- Brown the oxtails in batches before adding them to the stew pot. This will help to develop a rich flavor and color.
- Add a variety of vegetables to the stew, such as bell peppers, onions, carrots, and potatoes. This will add flavor and texture to the dish.
- Season the stew with a combination of garlic, cumin, oregano, paprika, and salt and pepper. This will create a complex and flavorful dish.
- Simmer the stew for at least 2 hours, or until the oxtails are fall-off-the-bone tender.
- Serve the Rabo Encendido with rice, beans, or bread. This will help to soak up the delicious sauce.
Conclusion:
Rabo Encendido is a classic Cuban oxtail stew that is packed with flavor. It is a hearty and comforting dish that is perfect for a cold winter night. With its combination of tender oxtails, flavorful vegetables, and rich sauce, Rabo Encendido is sure to be a hit with your family and friends.
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