Real Cuban Rabo Encendido Oxtail Stew Food

REAL CUBAN RABO ENCENDIDO (OXTAIL STEW)

Steps:

• Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard.
• Brown meat on both sides in olive oil. Don't deep fry, just use enough oil to lightly toast the meat.
• Remove the meat and add onion, peppers, carrots, and potatoes.
• Saute until the onions are somewhat translucent.
• Add garlic/salt mixture and continue cooking for about a minute.
• Add remaining ingridients, including meat.
• Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours.
• Remove bay leaves and serve hot over white rice.

RABO ENCENDIDO (CUBAN OXTAIL STEW)

Steps:

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

RABO ENCENDIDO(CUBAN OXTAIL STEW)

Steps:

• Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
• Then degrease the pan and deglaze with port and reserve for later use.
• In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
• Add the oxtails to the vegetables.
• Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
• Season to taste with salt and pepper and serve.

RABO DE TORO (OXTAIL STEW FROM SPAIN)

Steps:

• Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
• Brown the onion and garlic in the remaining oil until golden.
• Return the oxtails to the pan.
• Add vegetables, herbs and spices and stir to combine.
• Add the sherry and only enough stock to cover the meat.
• Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
• If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

OXTAIL STEW - RABO ENCENDIDO

Steps:

• Dredge the meat with flour.
• In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
• Remove meat.
• Sauté the onions and green pepper in the same pan.
• When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
• Add the tomato sauce, wine, beef broth and all spices.
• Return meat to pot.
• Add the potatoes, carrots and celery.
• Bring to a boil and cover.
• Simmer for two hours or until meat is tender on low heat, stirring occasionally.
• Adjust seasonings, if necessary.
• Add additional beef broth if needed.
• Remove bay leaves, and serve hot.

KATHERINE OXTAIL STEW

Steps:

• Trim the excess fat off the oxtail.
• In a large pot or Dutch oven, fry the oxtails until browned and cooked through.
• Remove from pot.
• Place diced ginger, onion and garlic in pot with meat juices and cook until onions are brown and soft.
• Throw in dollops of tomato paste and mix well.
• Return oxtails to the pot and add 1/2 cup of beef stock and keep mixing over heat.
• Add all the chopped up vegetables to the meat mixture.
• Add remaining stock and cook until vegetables are cooked.
• For a more tender meat, stew for a longer period.
• You may have to add a cup or two of beef stock or water to prevent drying out.