Fiery Cuban Oxtail Stew: Rabo Encendido Recipe

Rabo Encendido (Cuban Oxtail Stew) Recipe

Welcome to Love with Recipes! Today, we’re diving into the rich, robust world of Cuban cuisine with a hearty and flavorful stew that is sure to become a family favorite. Rabo Encendido, or Cuban Oxtail Stew, is a dish that melds tender oxtail pieces with a medley of vegetables, wine, and spices to create a deeply satisfying meal. Perfect for weeknight dinners or special gatherings, this stew is a testament to the magic that happens when simple ingredients are allowed to simmer and develop over time.

Recipe Overview

• Cook Time: 3 hours
• Prep Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Servings: 4

Description

Make and share this Rabo Encendido (Cuban Oxtail Stew) recipe from lovewithrecipes.com. This traditional Cuban dish, with its rich and savory flavors, will transport you to the Caribbean with every bite.

Recipe Category

• Stew

Keywords

• Lunch/Snacks
• Meat
• Cuban
• Caribbean
• Potluck
• Weeknight
• Oven
• Stove Top
• < 4 Hours

Ingredients

• 5 tablespoons flour
• 1 tablespoon olive oil
• 1/2 cup port wine
• 3 Spanish onions, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 bell pepper, chopped
• 3 cups red wine
• 3 whole tomatoes, chopped
• 1 chipotle chile in adobo, chopped
• 1/2 cup sherry wine
• 1 bay leaf
• 1 sprig thyme
• 3 teaspoons salt
• 1 teaspoon black pepper

Nutritional Information (per serving)

• Calories: 455.6
• Fat: 10.9g
• Saturated Fat: 1.6g
• Cholesterol: 0mg
• Sodium: 55.9mg
• Carbohydrates: 48.3g
• Fiber: 4.9g
• Sugars: 12.7g
• Protein: 5.7g

Instructions

1. Prepare the Oxtail:

   • Coat the oxtail pieces with flour and Cajun seasoning.
   • Heat 3 tablespoons of olive oil in a large pan over medium-high heat.
   • Sear the oxtail pieces until browned on all sides, then remove them from the pan and set aside.

2. Deglaze the Pan:

   • Degrease the pan by removing excess oil.
   • Add the port wine to the pan, stirring to deglaze and lift the flavorful bits from the bottom.
   • Reserve this liquid for later use.

3. Caramelize the Vegetables:

   • In a large pot, heat the remaining olive oil over medium heat.
   • Add the chopped onions, carrot, celery, and bell pepper.
   • Cook until the vegetables are caramelized, about 10 minutes.

4. Deglaze with Red Wine:

   • Pour in the red wine, stirring to combine and release any caramelized bits from the bottom of the pot.

5. Combine and Simmer:

   • Add the seared oxtail pieces to the pot with the vegetables.
   • Pour in the reserved port wine deglazing liquid.
   • Add the chopped tomatoes, chipotle chile, sherry wine, bay leaf, and thyme.
   • Stir to combine, bring to a simmer, then reduce the heat to low.
   • Cover the pot and simmer gently for approximately 3 hours, or until the oxtail is tender and the flavors have melded together.

6. Season and Serve:

   • Season the stew to taste with salt and black pepper.
   • Serve hot, garnished with fresh herbs if desired.

The Culinary Heritage of Rabo Encendido

Rabo Encendido, which translates to “tail on fire,” is a dish that embodies the bold and vibrant flavors of Cuban cuisine. This stew is traditionally made with oxtail, a cut of beef that becomes incredibly tender and flavorful when cooked slowly. The “fire” in the name likely refers to the rich, spicy, and robust flavors that develop during the long simmering process.

Key Ingredients and Their Roles

1. Oxtail: The star of the dish, oxtail is known for its rich, gelatinous texture that breaks down beautifully during slow cooking, creating a luxurious, hearty stew.

2. Vegetables: Onions, carrots, celery, and bell peppers form the aromatic base of the stew, adding sweetness and depth to the overall flavor profile.

3. Wines: Both red wine and sherry wine are used to deglaze the pot and add complexity to the stew. The port wine contributes a touch of sweetness and richness.

4. Chipotle Chile: Adds a smoky heat that gives the stew its characteristic “fire.”

5. Tomatoes: Provide acidity and balance to the rich flavors of the oxtail and wines.

6. Herbs and Spices: Bay leaf and thyme add subtle, earthy notes that enhance the stew’s overall complexity.

Cooking Tips and Variations

• Slow Cooker Option: For a hands-off approach, you can transfer the seared oxtail and caramelized vegetables to a slow cooker after deglazing. Add the remaining ingredients, cover, and cook on low for 6-8 hours or until the oxtail is tender.

• Pressure Cooker Method: To cut down on cooking time, use a pressure cooker. Follow the same steps for searing and deglazing, then cook on high pressure for about 45-50 minutes.

• Spice Level: Adjust the amount of chipotle chile to suit your heat preference. For a milder stew, use half a chipotle or substitute with a milder pepper.

• Serving Suggestions: Serve Rabo Encendido with white rice, crusty bread, or mashed potatoes to soak up the delicious sauce. A side of fried plantains or a simple green salad can round out the meal.

Pairing Suggestions

To complement the rich and robust flavors of Rabo Encendido, consider these pairing suggestions:

• Wine: A full-bodied red wine, such as a Cabernet Sauvignon or Malbec, will stand up to the hearty flavors of the stew.

• Beer: A dark beer, such as a stout or porter, will complement the smoky and savory notes of the dish.

• Non-Alcoholic: A robust iced tea with a splash of citrus or a tangy, carbonated beverage like ginger ale can be a refreshing accompaniment.

Cultural Context and Enjoyment

Rabo Encendido is more than just a meal; it’s a culinary experience that brings people together. In Cuban culture, meals are often a time for family and friends to gather, share stories, and enjoy each other’s company. This stew, with its long cooking time and rich, complex flavors, is perfect for such occasions. It invites you to slow down, savor the process, and appreciate the art of cooking.

Conclusion

Rabo Encendido is a dish that showcases the best of Cuban cuisine. Its rich, hearty flavors are a testament to the power of slow cooking and the magic of combining simple ingredients. Whether you’re cooking for a special occasion or simply want to treat your family to something special, this Cuban Oxtail Stew is sure to impress. So, gather your ingredients, take your time, and enjoy the process of creating a meal that is both nourishing and deeply satisfying. Happy cooking!