Rabo encendido / Cuban oxtails #cubanrecipe #comidacubana

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth reduces calories while maintaining flavor.

Wash and clean the oxtail, peeling off the fat.

Marinate the oxtail in mojo marinade for a few hours, preferably overnight.

Make garlic paste to release the oils from the garlic.

Fry garlic in olive oil to prepare for sofrito.

Add bell pepper, onion, garlic, bay leaf, cilantro, tomatoes, and tomato sauce to the pan and cook for about 5 minutes.

Pat dry the marinated oxtail to prevent splattering while browning.

Season the oxtail with sazón completa, black pepper, salt, oregano, and cumin.

Brown the oxtail in the pan until a brown coating forms, then remove from the pot.

Deglaze the pot with red wine to remove the seasoning.

Transfer the oxtail to a pressure cooker, add the sofrito, red wine, and 4 cups of water.

Mix everything together in the pressure cooker.

Cook the oxtail for about 1 hour.

Cooking Techniques

Equipment Needed

Spice Level: