Tender & Juicy Rabo Encendido (Cuban Oxtail Stew)

Ingredients

• 60 ml (¼ cup)neutral oil, such as vegetable or rapeseed oil
• 1.8 kg (4 lb)beef oxtail, trimmed of excess fat, disjointed and cut into 5 cm (2-inch) chunks
• 1 largegreen pepper, diced
• 1 largeonion, diced
• 4 clovesgarlic, minced
• 240 ml (1 cup)beef broth
• 240 ml (1 cup)dry cooking wine (vino seco)
• 225 g (8 oz)tomato sauce
• 7.5 ml (½ tablespoon)Cuban complete seasoning
• 2.5 ml (½ teaspoon)ground cumin
• 2bay leaves
• 1 largecarrot, peeled and diced
• 2 mediumRusset potatoes, peeled and quartered
• To tastesalt and pepper

Instructions

1. 1

   Season the oxtail

   Season the oxtail generously with salt and pepper, coating all sides.

2. 2

   Brown the meat

   Heat the oil in a Dutch oven over medium heat. Brown the oxtail on all sides, working in batches if needed. Lift it out and set aside.

3. 3

   Cook the vegetables

   Sauté the green pepper and onion for 1–2 minutes, or until tender. Add the garlic and sauté for 30 seconds.

4. 4

   Mix the broth

   Stir in the beef broth, cooking wine, tomato sauce, Cuban complete seasoning, cumin, bay leaves, and salt and pepper to taste.

5. 5

   Simmer the oxtail

   Return the meat to the pot and bring the liquid to a boil. Reduce the heat to low, cover with a lid and simmer for 1 hour.

6. 6

   Continue cooking

   After 1 hour, gently stir the meat. If the pot is short of liquid or starting to dry out, add 240 ml (1 cup) of water. Cover and cook on low for 1 more hour, until the meat is soft and fork-tender.

7. 7

   Add the vegetables

   After 2 hours of cooking, add the carrots and potatoes. Cook for another 30 minutes, until tender. Check the meat with a knife; it should be tender, and the carrots and potatoes should be cooked through.

8. 8

   Adjust and serve

   Taste and adjust the seasoning. Serve immediately with white rice.

What is rabo encendido?

Rabo encendido is a Cuban-style oxtail stew, with the name referring to its spirited, richly seasoned character. Oxtail is braised slowly until the meat softens, while the cooking liquid becomes a savoury sauce.

This version builds flavour by browning the meat first, then simmering it with beef broth, dry cooking wine, tomato and Cuban complete seasoning. Potatoes and carrots go in near the end so they cook through without spending the entire braising time in the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 71g protein, 6g carbs, 30g fat.

The potatoes and rice served alongside contribute most of the meal’s carbohydrate, while the oxtail provides the protein and much of the fat. For a more balanced plate, serve a measured portion of rice with the stew and add a generous side of vegetables or salad.

The key ingredients

Oxtail: Trim excess fat and ask your butcher to cut it into sections if it is not already disjointed. The pieces need enough time to become fork-tender, so keep them at a gentle simmer.

Cooking liquid: Beef broth, dry cooking wine and tomato sauce form the stew’s savoury, tangy base. Cuban complete seasoning and cumin add the recipe’s main seasoning notes.

Vegetables: Onion, green pepper and garlic flavour the base, while carrot and potato make the finished stew more substantial. Add the latter two after the meat has cooked for 2 hours.

Browning builds flavour

Dry the oxtail’s surface if it is wet, then brown it in batches so the pieces have room to colour. Crowding the pot can cause the meat to release liquid and steam instead of browning.

Once the meat is out, cook the pepper and onion briefly in the same pot, then add the garlic for just 30 seconds. Stirring in the broth and other liquids helps loosen browned bits from the base.

Keep the simmer gentle

After bringing the liquid to a boil, lower the heat to low and cover the pot. Aim for a quiet simmer rather than a vigorous boil; check occasionally that the stew has not dried out.

At the 1-hour mark, gently stir and add 240 ml (1 cup) of water if the pot needs more liquid. Continue cooking for another hour before adding the vegetables.

Check the texture

The oxtail is ready when a knife pierces the meat easily and it feels soft and tender. If it is still firm, it needs more cooking; keep the pot covered and check it again rather than relying on the clock alone.

The potatoes and carrots should also be tender after their 30-minute cooking time. Test them with a knife before serving, taking care not to break the potatoes up while stirring.

Serve it with rice

White rice is the suggested accompaniment and works well for soaking up the tomato-and-beef cooking liquid. Spoon the oxtail, vegetables and sauce over or alongside the rice.

Because the stew already contains potatoes, you can also serve it on its own or with a simple green salad. Taste and adjust the seasoning just before bringing it to the table.

Recipe notes & tips

• Brown the oxtail in batches to give the pieces room to develop colour.
• Keep the lid on during simmering to help the pot retain moisture.
• Check the liquid after the first hour and add water if the pot is drying out.
• Stir gently after adding the potatoes so they keep their shape.
• Serve with white rice to catch the rich cooking liquid.

Variations

• Add heat: Include a little chilli with the pepper and onion for a spicier stew.
• Use extra vegetables: Add more carrot or green pepper while keeping the same slow-cooking method.
• Change the potatoes: Use another floury potato variety if Russet potatoes are unavailable.
• Serve with plantain: Add fried or baked plantain alongside the stew instead of rice.
• Make it ahead: Cook the stew in advance, chill it safely and reheat gently before serving.

Common mistakes to avoid

• Crowding the pot: The oxtail may steam rather than brown, so cook it in batches.
• Boiling too hard: A rolling boil can make the liquid reduce quickly; lower the heat to maintain a gentle simmer.
• Skipping the liquid check: Look in after the first hour and add 240 ml (1 cup) of water if the pot is drying out.
• Adding potatoes too early: They can become overly soft during the long braise; add them after 2 hours.
• Stopping while the meat is firm: Keep simmering and check again until a knife pierces the oxtail easily.

How to store

Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions