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Cuban Oxtail Stew recipe - Receta de Rabo Encendido Cubano

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia Martinez


Cuban oxtail stew recipe

Actually "Rabo Encendido" (literally means "lit tail") is more of a stew than a soup, at least the Cuban version.


There are as many versions as there are Cuban cooks. Here it is, con buen provecho!


Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes




4 pounds oxtail, cut in chunks
Flour for dredging meat
1/4 cup olive oil
Two onions, chopped
Two green peppers, chopped
4 cloves garlic, mashed with 1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup chopped parsley
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon unsweetened chocolate powder (for a slight mole taste)
One can (12 ounce) tomato sauce
One cup red wine
2 1/2 cups beef broth
1 cup dice potatoes
1 cup diced carrots
1 cup diced celery



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. 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, serve.

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