Best 6 Rabo Encendidooxtail Stew Recipes

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**Rab​​o Encendido (Oxtail Stew): A Savory Colombian Delight**

Rab​​o Encendido, also known as Oxtail Stew, is a traditional Colombian dish that embodies the country's rich culinary heritage. This hearty and flavorful stew is a symphony of savory flavors and textures, featuring succulent oxtails braised in a vibrant sauce made with tomatoes, onions, garlic, bell peppers, and a medley of aromatic spices. The result is a dish that is both comforting and deeply satisfying, perfect for a special occasion or a cozy family meal.

In this article, we present two variations of Rab​​o Encendido: the classic Colombian recipe and a modern, pressure cooker version. Both recipes capture the essence of this beloved dish while offering unique cooking methods to suit different preferences and time constraints. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will guide you through the process of creating an authentic and delicious Rab​​o Encendido experience.

Let's cook with our recipes!

RABO ENCENDIDO (CUBAN OXTAIL STEW)



Rabo Encendido (Cuban Oxtail Stew) image

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

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

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

OXTAIL STEW: RABO ENCENDIDO



Oxtail Stew: Rabo Encendido image

Provided by Food Network

Categories     main-dish

Time 3h40m

Number Of Ingredients 17

5 pounds oxtails, cut in 2-inch thick rounds
1 cup flour
1/2 cup Cajun seasoning
2 tablespoons olive oil, plus 1 tablespoon
1 cup tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia
1 large Spanish onion, diced
2 carrots, diced
3 stalks celery, diced
3 Italian frying peppers, cut into large pieces
1 cup Malbec red wine
1 (10-ounce) can whole tomatoes, crushed by hand
3 chipotle peppers in adobo
1 cup pisco (a Latin American grape brandy, similar to grappa)
3 bay leaves
1 bunch thyme, leaves removed and chopped
Salt and pepper
Serving suggestions: yellow rice

Steps:

  • Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use.
  • In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
  • Season, to taste, with salt and pepper and serve with yellow rice.

REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)



Real Cuban Rabo Encendido (Oxtail Stew) image

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

4 lbs oxtails, disjointed
1/4 cup olive oil
2 cups dry wine, divided
1 teaspoon salt
olive oil (for frying)
2 1/2 cups diced onions
2 1/2 cups diced green peppers
2 cups diced red peppers
1 cup diced carrot
1 cup potato, quartered (about 2 med-large potatoes)
6 garlic cloves, mashed with
3/4 teaspoon salt
1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
1/2 teaspoon ground allspice
1 teaspoon nutmeg
2 bay leaves, dried (I use Badia brand)
2 (8 ounce) cans tomato sauce (Goya is best)
2 1/2 cups beef broth

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

OXTAIL STEW: RABO ENCENDIDO



Oxtail Stew: Rabo Encendido image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

5 pounds oxtails, cut into 2-inch thick rounds
1 cup flour
1/2 cup Cajun seasoning
3 tablespoons olive oil
1 cup Port
1 large yellow onion, diced
1 large carrot
3 stalks celery, diced
3 Italian frying peppers, cut into large pieces
1 cup red wine
1 (10-ounce) can whole tomatoes
1/2 can chipotle pepper adobo
1 cup dry Sherry
3 bay leaves
1 bunch thyme, leaves picked and chopped
Salt and pepper

Steps:

  • Coat oxtail pieces with the flour and Cajun seasoning, sear them in 3 tablespoons oil, and remove from the pan. Pour off the fat from the pan, deglaze with the Port, and pour off the Port, reserving it for later use.
  • In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hours.
  • Season, to taste, with salt and pepper and serve.

RABO ENCENDIDO(CUBAN OXTAIL STEW)



Rabo Encendido(Cuban Oxtail Stew) image

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

5 lbs oxtails, cut in 2 inch thick rounds
1 cup flour
1/2 cup cajun seasoning
3 tablespoons olive oil
1 cup port wine
1 large Spanish onion, diced
1 large carrot
3 stalks celery, diced
3 italian frying bell peppers, cut into large pieces
1 cup red wine
1 (10 ounce) can whole tomatoes
1/2 can chipotle chile in adobo
1 cup sherry wine
3 bay leaves
1 bunch thyme, chopped
salt
pepper

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.

RABO ENCENDIDO/OXTAIL STEW



Rabo Encendido/Oxtail stew image

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

5 lb oxtail
1 medium onion
1 medium green bell pepper
1 small jar(s) red pimentos
5 clove garlic
1 bottle red wine, any will do
2 Tbsp green olives
2 tsp capers
1 sm bunch cilantro
1 sm bunch parsley
4 Tbsp olive oil
1-16oz can(s) crushed tomatoes
1-16oz can(s) tomato sauce
2 bay leaves
1 pinch cumin
1 tsp oregano
salt to taste
1 tsp red pepper flakes (adjust to your taste)

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.

Tips:

  • Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too lean, as they will not have as much flavor.
  • Brown the oxtails before stewing: Browning the oxtails in a hot pan before stewing them will help to develop their flavor and give the stew a richer color.
  • Use a good quality red wine: The red wine used in the stew should be of good quality, as it will contribute to the flavor of the dish.
  • Simmer the stew for a long time: The stew should be simmered for at least 2 hours, or until the oxtails are fall-off-the-bone tender.
  • Serve the stew with mashed potatoes, rice, or crusty bread: Rabo Encendido is traditionally served with mashed potatoes, rice, or crusty bread, which helps to soak up the delicious sauce.

Conclusion:

Rabo Encendido is a delicious and hearty stew that is perfect for a cold winter day. The oxtails are fall-off-the-bone tender and the sauce is rich and flavorful. This dish is sure to please everyone at your table.

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