Cuban Fall-Off-the-Bone Oxtail | Rabo Encendido #cooking #cubanfood #comfortfood #spicyfood

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.

Start by placing 1 to 2 pounds of beef oxtail into a hot pan and sear on all sides until golden brown.

Remove oxtail and put aside.

In the same pan, add small white onion, diced, and half of a green pepper, diced.

Add a bit of red vinegar and deglaze the pan.

Return the seared oxtail back in the pan and mix well with the onions and peppers.

To the mixture, add 1/4 cup minced cilantro, salt, pepper, cumin, and 2 bay leaves, 1 serrano pepper, diced, seeds removed, and 2 fresh cloves of garlic.

Add 1/2 cup red vinegar and 2 cups of chicken broth.

Add 2 tablespoons of tomato sauce, 1 tablespoon of tomato paste, and sasson to taste.

Cover and simmer for about 2 hours, checking regularly.

When almost done, add 3 to 4 small potatoes quartered.

Add additional water or chicken broth as needed, but making sure not to add too much.

Cook for 15 to 20 minutes until the potatoes are done and the sauce has thickened.

Cooking Techniques

Equipment Needed

Spice Level: