Oxtail Stew

(Rabo Encendido)

This is a Cuban classic and favorite type of stew. The oxtail gives this stew its flavor and zest.
Serving Size: 4-6


5 lbs oxtail, cut into 2-inch pieces
1 cup flour
1/4 cup olive oil
1 cup red wine
3 tbsp tomato paste
2 cups water
1 bay leaf
1/2 tspn dried thyme
1/4 tspn ground allspice
1 cup beef broth
1/4 tspn grated nutmeg
2 onions (chopped)
2 green bell peppers (chopped)
2 garlic cloves (minced)
chopped fresh parsley
salt and black pepper
2 cups sliced red pepper


Be sure to purchase the oxtail cut into 2-inch pieces to be able to stir the stew and get the most out of the stew mixture. Cut away any excess fat and powder the oxtail pieces in flour. In a large pot, heat oil over medium-high heat and brown the oxtail pieces, approximately 2 minutes all around. Remove the pieces and place aside on a paper towel covered dish.

In the same pot, mix in the tomato paste, water, thyme, onions, wine, green bell pepper, red pepper strips, garlic, all spice, bay leaf, thyme, salt/pepper, and beef broth. Bring the mixture to a boil, then cover and reduce the heat to low while allowing to simmer for 2 hours, stirring occasionally. Make sure the meat is tender before serving. Serve on a large plate with the fresh parsley sprinkled on top. Best served with white rice and black beans, enjoy!
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