Rabo Encendido/Oxtail stew

Monika Rosales


What can I say about this recipe, except nothing short of mouth watering. Must be made with time & love.


★★★★★ 2 votes

15 Min
4 Hr
Stove Top


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

How to Make Rabo Encendido/Oxtail stew


  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.

Printable Recipe Card

About Rabo Encendido/Oxtail stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cuban

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