REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)
I've seen a few recipes for this dish that are not in any way authentic to the Cuban version. Being that this is my absolute favorite dish and I'm a Cuban-American that's been eating this for as long as I can remember, I thought I'd share my version. Here's the recipe that I and most Cuban families here in Miami use. Of course, some people have their own special igredients, but I assure you that cocoa powder, celery, and chioptle chillies are not used in the traditional Cuban recipe. To me, what gives this dish its unique flavor is the dry cooking wine. I use Edmundo, which is found in just about any grocery store. Also, most people use perssure cookers and can have this done in less than 45 minutes. However, I use my trusty cast iron dutch oven and cook it for the full 2 hours. Niehter method makes a noticable difference in taste, it's just a matter of how much time you have. Hope you like it!
Provided by Angelcheex
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
- Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
- Remove the meat and add onion, peppers, carrots, and potatoes.
- Saute until the onions are somewhat translucent.
- Add garlic/salt mixture and continue cooking for about a minute.
- Add remaining ingridients, including meat.
- Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
- Remove bay leaves and serve hot over white rice.
Nutrition Facts : Calories 521.9, Fat 9.9, SaturatedFat 1.6, Sodium 1492.8, Carbohydrate 34.7, Fiber 5.7, Sugar 14.1, Protein 5.1
RABO ENCENDIDO (CUBAN OXTAIL STEW)
Great basic recipe for Cuban-style oxtail stew.
Provided by goodmoodfood
Categories Soups, Stews and Chili Recipes Stews Beef
Time 16h49m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- Drain oxtails, discarding all but 1/2 cup of the marinade.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
- Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
- Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 23 g, Cholesterol 251.6 mg, Fat 41.8 g, Fiber 4.1 g, Protein 72.9 g, SaturatedFat 14.3 g, Sodium 2008.4 mg, Sugar 7.9 g
OXTAIL STEW: RABO ENCENDIDO
Steps:
- Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use.
- In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
- Season, to taste, with salt and pepper and serve with yellow rice.
MAMA CHAN'S OXTAIL STEW
I've eaten oxtail stew all my life, but it gave me special comfort when my mother made it for me when I was pregnant and having difficulty eating anything. I couldn't resist the delicious aroma and it became a staple during the rest of my pregnancy. Mama's version simmers for hours on the stovetop; as I developed this Instant Pot® version she was adamant about capturing all the dish's nuances to keep the flavor the same even as the cooking time is cut in half. The consistency of the gravy is a little looser, but all the elements are there: the melting sweetness of carrots, onions and shallots; the richness of the sauce; and the tender, irresistible oxtail pieces. It's a hearty, substantial meal for your tummy and your heart.
Provided by Food Network Kitchen
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the oxtail and half the ginger coins in a large wide pot and cover with water by 1 inch. Bring to a rolling boil over high heat. Reduce the heat to medium and let simmer for 10 minutes. If foam forms on the surface, use a large wide spoon to spoon it off and discard.
- Carefully transfer the pieces with a slotted spoon or tongs to a colander and rinse under cold water. Place colander over a large bowl and set aside. Discard the water.
- In a medium bowl, whisk the oyster sauce, soy sauce and sugar together until combined. Set aside.
- Heat 2 tablespoons of the oil in a large wide nonstick skillet or Dutch oven over high heat. Once shimmering, add the remaining ginger coins, the carrots and onions. Toss until the vegetables are well coated in the oil and slightly golden brown, 2 to 4 minutes. This will prevent the carrots from breaking apart during braising. Transfer the vegetables to a 6-quart Instant Pot®.
- Return the skillet to high heat. Add the remaining tablespoon of canola oil and heat until shimmering. Add the shallots and cook, stirring, until golden brown, 1 to 2 minutes. Add the ketchup and bring to a full boil, about 30 seconds. Add the blanched oxtail pieces. Toss until the oxtail is fully coated. Add the oyster sauce mixture to the skillet and toss until everything is coated and the sauce is syrupy. Let simmer until the sauce has slightly thickened, about 5 minutes. Taste the sauce and season with more soy sauce if needed. Transfer to the pot with the carrots. Add 4 cups of water.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes).
- Being careful of any remaining steam, unlock and remove the lid. Skim up to 1/2 cup of fat from the top of the stew. Set to high sear/sauté and add the tomatoes. Let cook, uncovered, until the tomato quarters have softened and are falling apart, about 15 minutes. Serve with rice.
RABO ENCENDIDO(CUBAN OXTAIL STEW)
Make and share this Rabo Encendido(Cuban Oxtail Stew) recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
- Then degrease the pan and deglaze with port and reserve for later use.
- In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
- Add the oxtails to the vegetables.
- Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
- Season to taste with salt and pepper and serve.
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