Rabo Encendido/Oxtail stew

Name: Rabo Encendido/Oxtail stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6-8
Cuisine: Cuban
Ingredients: 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)

By Monika Rosales
@THEDEVOTEDCOOK

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

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

6-8

Prep:

15 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

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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)

How to Make Rabo Encendido/Oxtail stew

Step-by-Step

in a large pot, preferably wide, coat the bottom with the olive oil...brown and sear the oxtail on all sides.
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.
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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