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.
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
- Season the oxtail pieces with salt and pepper.
- Heat the vegetable oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides. Remove and set aside.
- In the same pot, sauté the onion, garlic, and bell pepper until softened.
- Add the oregano, cumin, paprika, and tomato paste. Cook for 1-2 minutes.
- 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.
- Skim off any excess fat from the surface of the stew. Adjust seasoning if needed.
- 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