Rabo Encendido (Cuban Oxtail Stew) Recipe

Rabo Encendido (Cuban Oxtail Stew) Recipe

How To Make Rabo Encendido (Cuban Oxtail Stew)

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Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



  • 2 lbs oxtail
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 cup red wine
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • Salt and pepper, to taste
  • 2 tbsp chopped fresh cilantro, for garnish


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

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

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

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

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

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

  7. 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.

  8. Skim off any excess fat that rises to the surface.

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


  • Calories : 620kcal
  • Total Fat : 39g
  • Saturated Fat : 10g
  • Cholesterol : 152mg
  • Sodium : 759mg
  • Total Carbohydrates : 12g
  • Dietary Fiber : 3g
  • Sugar : 6g
  • Protein : 52g
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