Receta De Rabo Guisado Recipes

RABO ENCENDIDO (CUBAN OXTAIL STEW)

Rabo Encendido (Cuban Oxtail Stew) image

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

Ingredients

1 ½ cups vino seco (white cooking wine)
¼ cup olive oil
1 teaspoon salt
4 pounds beef oxtails
2 tablespoons olive oil, divided
2 potatoes, peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic, coarsely chopped
½ teaspoon salt
¼ cup green olives, pitted and halved
3 bay leaves
2 teaspoons Miami-style sazon seasoning (sazon completa)
½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
½ teaspoon allspice
2 (15 ounce) cans tomato sauce
3 cups chicken broth

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

REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)

Real Cuban Rabo Encendido (Oxtail Stew) image

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

Ingredients

4 lbs oxtails, disjointed
1/4 cup olive oil
2 cups dry wine, divided
1 teaspoon salt
olive oil (for frying)
2 1/2 cups diced onions
2 1/2 cups diced green peppers
2 cups diced red peppers
1 cup diced carrot
1 cup potato, quartered (about 2 med-large potatoes)
6 garlic cloves, mashed with
3/4 teaspoon salt
1/2 teaspoon sazon Accent seasoning (about 1 1/2 teaspoon, 1/2 packet)
1/2 teaspoon ground allspice
1 teaspoon nutmeg
2 bay leaves, dried (I use Badia brand)
2 (8 ounce) cans tomato sauce (Goya is best)
2 1/2 cups beef broth

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