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!!!! 😋
Cuban Style Oxtail Stew recipe
3.5-4 pounds oxtail with outer layer of fat trimmed
1.5 teaspoons salt
2 Tablespoons flour
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)
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, sauté 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.