Rabo Encendido (Cuban Oxtail Stew) Best Family Recipes

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Rabo Encendido (Cuban Oxtail Stew)

"Great fundamental recipe for Cuban-fashion oxtail stew."

Ingredients :

1 1/2 cups vino seco (white cooking wine)
1/four cup olive oil
1 teaspoon salt
four kilos pork oxtails
2 tablespoons olive oil, divided
2 potatoes, peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/four cup green olives, pitted and halved
3 bay leaves
2 teaspoons Miami-fashion sazon seasoning (sazon completa)
half (.18 ounce) packet sazon seasoning (along with Sa-Son Accent®)
half of teaspoon allspice
2 (15 ounce) cans tomato sauce
three cups fowl broth

Instructions :

Prep : 35M	Cook : 8M	Ready in : 16H49M

Whisk vino seco, 1/four cup olive oil, and salt collectively in a big bowl. Add oxtails and mix properly to coat. Cover with plastic wrap and marinate within the refrigerator for 12 hours.
Drain oxtails, discarding all however half of cup of the marinade.
Heat 1 tablespoon olive oil in a big pot over medium-high warmth and sear oxtails until browned on all aspects, about 2 minutes per aspect. Transfer to a big plate. Heat closing 1 tablespoon olive oil within the equal pot. Saute potatoes, onion, and carrots till onions are translucent, about 5 minutes.
Mash garlic and half teaspoon salt into a rough paste in a mortar and pestle. Add garlic paste to the pot; stir till fragrant, approximately 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
Return oxtails to the pot. Bring to a boil, lessen warmth, and simmer, included, until oxtails are fork soft and falling off the bone, about 4 hours.

Notes :

Nutrition information for this recipe consists of the full quantity of marinade components. The real amount of marinade consumed will vary.

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