For a richer flavor, consider using bone-in oxtails. Adjust the amount of sazon seasoning to your taste preference. Serve the Rabo Encendido with white rice and fried plantains for a complete Cuban dining experience. If you don't have vino seco, a dry sherry or white wine can be substituted. A pressure cooker or Instant Pot can significantly reduce the cooking time; adjust liquid accordingly.
Rabo Encendido (Cuban Oxtail Stew)
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PREP TIME35 mins
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COOK TIME4 hrs 14 mins
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TOTAL TIME16 hrs 49 mins
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SERVING8 People
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VIEWS21
Dive into the rich and savory world of Cuban cuisine with this authentic Rabo Encendido! This classic oxtail stew is a symphony of tender, slow-cooked oxtail, vibrant vegetables, and a medley of aromatic spices that will transport your taste buds straight to Havana.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol252 mg
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Fiber4 g
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Protein73 g
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Saturated Fat14 g
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Sodium2008 mg
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Sugar8 g
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 hrs 15 mins
In a large bowl, whisk together the vino seco, 1/4 cup olive oil, and 1 teaspoon of salt. Add the oxtails and mix thoroughly to ensure they are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 12 hours. (Prep time: 15 minutes; Marinating time: 12 hours)
02
Step
5 mins
After marinating, drain the oxtails, reserving 1/2 cup of the marinade for later use. (Prep time: 5 minutes)
03
Step
30 mins
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the oxtails until they are nicely browned on all sides, approximately 2 minutes per side. Transfer the seared oxtails to a large plate and set aside. Add the remaining 1 tablespoon of olive oil to the pot. Sauté the potatoes, onion, and carrots until the onions become translucent, about 5 minutes. (Prep time: 20 minutes; Cook time: 10 minutes)
04
Step
15 mins
Using a mortar and pestle, mash the coarsely chopped garlic and 1/2 teaspoon of salt into a coarse paste. Add the garlic paste to the pot and stir until fragrant, about 30 seconds. Stir in the green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in the reserved marinade, tomato sauce, and chicken broth, stirring to combine. (Prep time: 10 minutes; Cook time: 5 minutes)
05
Step
4 hrs
Return the seared oxtails to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer until the oxtails are fork-tender and the meat is falling off the bone, about 4 hours. Check occasionally to ensure the stew isn't sticking and add more broth if needed. (Cook time: 4 hours)
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Please Rate
Eloise Bartell
Jun 8, 2025Next time, I'll try using a pressure cooker to cut down on the cooking time.
Kelley Russel
Jun 7, 2025I've made this several times and it's always a hit. The aroma while it simmers is incredible!
Citlalli Langworth
May 17, 2025This recipe is amazing! The oxtail was so tender and flavorful.
Zander Turcotte
Apr 26, 2025A bit time-consuming, but totally worth the effort. The flavor is complex and delicious.
Boyd Parker
Mar 26, 2025I added a splash of dry sherry at the end and it really enhanced the flavor!