Rabo Oxtail Stew
The recipe for oxtail stew has been shared so often, that it has reached many nations. There are Jamaican, Korean, French, and Chinese oxtail stew variations. Rabo Encendido refers to the Cuban deviation of this dish.
4 pounds oxtail, disjointed 1/2 cup olive oil
1 teaspoon salt 3 tablespoons flour for coating meat
2 tablespoons olive oil
2 1/2 cups onion, diced
2 1/2 cups green pepper, diced
2 cups red pepper, diced
1 cup carrots, diced
1 cup potatoes, diced
3 cloves garlic mashed with 1/2 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon nutmeg
1 bay leaf
1 (15-ounce) can tomato sauce
2 1/2 cups beef broth
Marinate the meat in a mixture of olive oil, and salt for 4 hours or preferably overnight. Drain marinade from meat.
Lightly coat meat with flour. Brown meat on both sides in oil. Remove meat and add onions, peppers, carrots, and potatoes.
Sauté until the potatoes brown and the onions are translucent.
Add garlic/salt mixture and continue cooking for another minute or so.
Add remaining ingredients, including the meat. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender, about 1.5 to 2 hours.