Rabo Encendido (Cuban Oxtail Stew)
Description
Oxtail is simmered in a savory tomato-based stew until it is falling off the bone in this recipe for Rabo Encendido, a hearty Cuban dish.
Ingredients
•
1 1/2 cups vino seco (white cooking wine)
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1/4 cup olive oil
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1 teaspoon salt
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4 pounds beef oxtails
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2 tablespoons olive oil, divided
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2 potatoes, peeled and quartered
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2 cups diced onion
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1 cup diced carrots
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6 cloves garlic, coarsely chopped
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1/2 teaspoon salt
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1/4 cup green olives, pitted and halved
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3 bay leaves
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2 teaspoons Miami-style sazon seasoning (sazon completa)
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1/2 (2/11 ounce) packet sazon seasoning (such as Sa-Son Accent®)
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1/2 teaspoon allspice
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2 (15 ounce) cans tomato sauce
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3 cups chicken broth
Directions
1
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.
2
Drain oxtails, discarding all but 1/2 cup of the marinade.
3
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.
4
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.
5
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.