Rabo Encendido (dominican Oxtail Stew)

Rabo Encendido, or Dominican Oxtail Stew, is a rich and flavorful dish that is a staple in Dominican cuisine. This hearty stew is made with tender oxtail, simmered in a savory and spicy tomato-based sauce, and is traditionally served with rice and beans.

Rabo Encendido (dominican Oxtail Stew)

Ingredients

  • 3 lbs oxtail, cut into pieces
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon tomato paste
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro for garnish

Instructions

  1. Season the oxtail pieces with salt and pepper.
  2. Heat the vegetable oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
  3. In the same pot, sauté the onion, garlic, and bell pepper until softened.
  4. Add the oregano, cumin, paprika, and tomato paste. Cook for 1-2 minutes.
  5. Return the oxtail to the pot and add the beef broth, tomato sauce, vinegar, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the oxtail is tender.
  6. Skim off any excess fat from the surface of the stew. Adjust seasoning if needed.
  7. Serve the Rabo Encendido hot, garnished with chopped cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
15g
Protein
35g
Fat
25g

Supplies

Large pot Spatula Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestion: Serve the Rabo Encendido with white rice and red beans for a complete Dominican meal.

Tips & tricks

Tip: For a spicier stew, add a chopped scotch bonnet pepper or a dash of hot sauce to the pot while simmering.

Cost

$25