How To Make Rabo Encendido At Home

Rabo Encendido is a bull’s tail stew. It is not complicated to make. It contains oxtail, vegetables and is infused with different spices and herbs. It just needs a little time and patience.

Rabo Encendido is also known as Cuban oxtail stew. It is a classic Spanish stew. It is served throughout Spain in all the traditional restaurants. As the name suggests, it is a bull stew. Back in history when bullfights happened in Spain, a dead bull’s tails were of no use. That is how the recipe started.

To make Rabo Encendido, marinate oxtails in vino Seco, olive oil, and salt for about 12 hours. Brown the oxtails. Then, cook potatoes, onions, and carrots in olive oil in a pot. Add salt, garlic paste, spices, and herbs to it. Then, add tomato sauce and chicken broth to it. Add the browned oxtails to the pot. Cover it and cook for 4 hours.

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Ingredients for Rabo Encendido

IngredientsAmount
Vino Seco (White Cooking Wine)1 ½ cups
Olive oil¼ cup
Salt1 teaspoon
Beef Oxtails4 pounds
Olive oil2 tablespoons
Potatoes (peeled and quartered)2
Onions (diced)2 cups
Carrots (diced)1 cup
Garlic (chopped)6 cloves
Salt½ teaspoon
Green Olives (pitted and halved)¼ cup
Bay Leaves3
Miami Style Sazon Seasoning2 teaspoons
Sazon Seasoning (like Sa-Son Accent)½ packet/ 18 ounce
Allspice½ teaspoon
Tomato Sauce1 can/ 15 ounce
Chicken Broth3 cups

How Much Time It Will Take?

Preparation TimeCooking TimeAdditional TimeTotal Time
35 minutes4 hours 15 minutes12 hours16 hours 50 minutes

Rabo Encendido Recipe

Rabo Encendido recipe
  1. In a large bowl, add vino Seco, ¼ olive oil, and salt. Add oxtails to this mixture and coat them well. Cover the bowl with plastic wrap and refrigerate for about 12 hours.
  2. After 12 hours, drain all the marinade, leaving behind just ½ cup of it. 
  3. Take a large pot and heat olive oil in it over medium-high flame. Sear oxtails until they get browned on each side. To brown them, cook them for 2 minutes on each side. Keep them aside.
  4. Heat the remaining 1 tablespoon olive oil in the same pot. Saute onions, potatoes, and carrots for 5 minutes until they get translucent. 
  5. Make a coarse paste of garlic with ½ teaspoon salt. Add this to the pot and cook until it gives a fragrance. Add green olives, bay leaves, sazon complete, sazon seasoning, and allspice. Stir them. Pour the marinade reserve, tomato sauce, and chicken broth into the pot.
  6. Add oxtails to the pot and bring them to a boil. Reduce the flame to the lowest and cover the pot. Cook the oxtails until they get tender and fall off from the bone. It will take about 4 hours.
  7. Serve them hot.

Nutritional Breakdown of Rabo Encendido

Calories785
Protein72.9 g
Carbohydrates23 g
Fat41.8 g
Cholesterol251.6 mg
Sodium2008.4 mg

How to Make Rabo Encendido at Home | Video

Video by Elisa Montes

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