Rabo Encendido (Cuban Oxtail Stew) Recipe

Season the oxtail with salt and pepper. Heat olive oil in a large pot over medium-high heat.

Brown the oxtail on all sides until nicely seared. Remove from pot and set aside.

In the same pot, add diced onion, green bell pepper, and minced garlic. Sauté until onions are translucent.

Add cumin, paprika, dried oregano, and bay leaf. Stir well to coat the vegetables with the spices.

Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom.

Return the oxtail to the pot and add beef broth, diced tomatoes, and tomato paste. Stir to combine.

Bring the stew to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the oxtail is tender.

Skim off any excess fat that rises to the surface.

Serve the Rabo Encendido garnished with chopped fresh cilantro. Enjoy with white rice or crusty bread.