Tender & Juicy Rabo Encendido (Cuban Oxtail Stew)

Learn how to make my stovetop recipe for Rabo Encendido. My version of this classic Cuban-style oxtail stew is made in a flavorful beef-tomato broth and slow cooks stovetop for hours until the cubes of oxtail meat are tender and juicy. You can also make it in the slow cooker or Instant Pot. This dinner stew is savory, rich, and hearty with all the comforting flavors that remind you of home. Let me show you how to make it!

📝 Ingredients

• 1/4 cup neutral oil (vegetable, canola, etc)
• 4 lbs beef oxtail (fat trimmed, disjointed, cut in 2-inch chunks)
• 1 large green pepper (diced)
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 1 cup beef broth
• 1 cup dry cooking wine (vino seco)
• 8 ounces tomato sauce
• 1/2 tablespoon Cuban complete seasoning
• 1/2 teaspoon ground cumin
• 2 bay leaves
• 1 large carrot (peeled and diced)
• 2 medium Russet potatoes (peeled and quartered)
• Salt + pepper to taste

👨‍🍳 Instructions

1. 1Generously season all sides of the oxtail with salt and pepper.
2. 2In a Dutch oven, heat oil at medium heat. Brown the oxtail on all sides. You may have to do this in batches. Remove from pot and set aside.
3. 3Sauté the green peppers and onions for 1-2 minutes or until tender. Add the garlic and sauté for 30 seconds.
4. 4Stir in the beef broth, cooking wine, tomato sauce, complete seasoning, cumin, bay leaves, salt + pepper to taste.
5. 5Add the meat back in. Bring to a boil then reduce heat to LOW, cover with a lid, and simmer for 1 hour.
6. 6After an hour, gently stir the meat. If you notice the pot needs liquid (or drying out), add 1 cup of water. Continue to cook for 1 more hour at low heat until the meat is soft and fork-tender.
7. 7After 2 hours, add in the carrots and potatoes. Cook for another 30 minutes until tender. If you pierce the meat with a knife and it’s tender, it’s done and ready. Just make sure the carrots and potatoes are tender too.
8. 8Taste and adjust seasonings. Serve immediately with white rice. Enjoy!