Rabo Encendido Recipe (Oxtail Stew) #Shorts | Matthew Francis

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.

To a bowl, add the oxtails and season with salt, pepper, oregano, garlic, adobo, cumin, chicken bouillon, sazón goya, allspice, soy sauce, orange juice, lime juice, onions, and peppers. Mix the oxtails until the seasoning has coated all of the meat.

Cover the bowl and let the meat marinate in the refrigerator overnight.

The next day, heat up a large pot on high heat. Add in the oil and heat until it shimmers, then add the oxtails to sear. Cook the meat on its first side for 5 minutes or until it is crispy and dark brown. Repeat on all the other sides. Once seared, remove the oxtails from the pan.

Add the rest of the marinade vegetables to the remaining fat. Cook and stir the veggies until caramelized.

Add the tomato paste and minced scotch bonnet pepper and cook until the paste is browned and aromatic.

Deglaze with chicken broth, scraping all the browned bits off the bottom. Add in the seared oxtails, stir the contents and bring the liquid to a boil. Cover and let simmer for 1 ½ hours.

Once the cooking time has elapsed, add the carrots, onion, bell pepper, and Spanish olives. Adjust seasoning as necessary. Cover and let simmer for 30 more minutes.

Serve with sweet plantains and white rice. Garnish with cilantro and lime.

Cooking Techniques

Equipment Needed

Spice Level: