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Practical Method to Preparing Yummy Rabo Encendido (Cuban Style Oxtail Stew)

Rabo Encendido (Cuban Style Oxtail Stew) is the nomero uno that appears to most people’s thought when it arrives to a perfect meal. Today, we will provide you steps on cooking a delicious Rabo Encendido (Cuban Style Oxtail Stew).

Rabo Encendido (Cuban Style Oxtail Stew)

We hope you got insight from reading it, now let’s go back to rabo encendido (cuban style oxtail stew) recipe. You can have rabo encendido (cuban style oxtail stew) using 14 ingredients and 8 steps. Here is how you cook it.

First of all, below are the ingridients that you should ready to cook Rabo Encendido (Cuban Style Oxtail Stew):

  1. You need 3.5-4 pounds of oxtail with outer layer of fat trimmed.
  2. Provide 1.5 teaspoons of salt.
  3. You need 2 Tablespoons of flour.
  4. You need of oil.
  5. Use 1 of medium onion, minced.
  6. Take 1 of small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds).
  7. Get 5 of large cloves garlic, minced (2 – 3 Tablespoons).
  8. Get 1 teaspoon of oregano.
  9. Use 1/2 teaspoon of cumin.
  10. Prepare of optional: 1/2 teaspoon allspice.
  11. Take 1 of bay leaf.
  12. Provide 3 Tablespoons of tomato paste.
  13. You need 2 cups of liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock).
  14. Prepare 1-2 teaspoons of ground black pepper.

After readying the ingridients, now we are ready to make our yummy Rabo Encendido (Cuban Style Oxtail Stew):

  1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour..
  2. Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step..
  3. Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent..
  4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit..
  5. Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.).
  6. Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time..
  7. ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so..
  8. Enjoy! :).

Recipe : Rabo Encendido (Cuban Style Oxtail Stew)

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