Real Recipes From Real Home Cooks ®

rabo encendido/oxtail stew

(2 ratings)
Recipe by
Monika Rosales
Pembroke Pines, FL

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

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 4 Hr
method Stove Top

Ingredients For rabo encendido/oxtail stew

  • 5 lb
  • 1 md
  • 1 md
    green bell pepper
  • 1 small jar
    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
    crushed tomatoes
  • 1-16oz can
    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.

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