Cuban oxtail stew / Rabo Encendido / Cuban style oxtail stew

Cuban oxtail stew / Rabo Encendido / Cuban style oxtail stew

Best ever Cuban oxtail stew / Rabo Encendido / Cuban style oxtail stew. Nutritious and delicious! Recycle the leftover bones and sauce to make flavorful collagen rich bone broth! Good for your skin and bone health! Yum, yum, yum!!!! ­čśő

Cuban Style Oxtail Stew recipe


  • 3.5-4 pounds oxtail with outer layer of fat trimmed
  • 1.5 teaspoons salt
  • 2 Tablespoons flour
  • Olive oil
  • 1 medium onion, minced
  • 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
  • 5 large cloves garlic, minced (2 - 3 Tablespoons)
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • optional: 1/2 teaspoon allspice
  • 1 bay leaf
  • 3 Tablespoons tomato paste
  • 2 cups liquid (any combination of water, dry wine, or beef/chicken/vegetable stock)┬á
  • 1-2 teaspoons ground black pepper


1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.

2. Add 1 Tablespoon oil to your sauce pan, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Transfer to your clay pot.

3. Add oil onion pepper garlic in the pan, saut├ę until translucent. Add spices and tomato paste. stir to incorporate and caramelize tomato paste a bit. Transfer to your clay pot.

4. Add the rest of ingredients in your clay pot. Set on stew to cook for 3-3.5 hours on stew or soup. (If you cook in vm7800 stock pot. Add 2 cups extra liquid or stock. Cook on slow for 2-3 hours). 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.


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