Recipe of Quick Rabo Encendido (Cuban Style Oxtail Stew)

Rabo Encendido (Cuban Style Oxtail Stew).

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, rabo encendido (cuban style oxtail stew). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Rabo Encendido (Cuban Style Oxtail Stew) is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look wonderful. Rabo Encendido (Cuban Style Oxtail Stew) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Rabo Encendido (Cuban Style Oxtail Stew):

1. {Make ready of oxtail with outer layer of fat trimmed.
2. {Get of salt.
3. {Get of flour.
4. {Get of oil.
5. {Get of medium onion, minced.
6. {Prepare of small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds).
7. {Make ready of large cloves garlic, minced (2 - 3 Tablespoons).
8. {Get of oregano.
9. {Take of cumin.
10. {Make ready of optional: 1/2 teaspoon allspice.
11. {Take of bay leaf.
12. {Get of tomato paste.
13. {Take of liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock).
14. {Take of ground black pepper.

Steps to make Rabo Encendido (Cuban Style Oxtail Stew):

1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour..
2. Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step..
3. Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent..
4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit..
5. Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.).
6. Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time..
7. ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so..
8. Enjoy! :).

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