Cuban
Rabo Encendido
Cuban oxtail is slowly braised in a rich tomato, wine, and sofrito sauce until the meat is tender enough to pull from the bone. A little chile heat gives the dish its “encendido” character, balanced by olives, peppers, and warm spices.
Ingredients
- Oxtail, cut into pieces1 1/2 lb
- Sour orange juice or 2 tbsp lime juice mixed with 2 tbsp orange juice1/4 cup
- Kosher salt1 1/2 tsp
- Black pepper1/2 tsp
- Ground cumin1/2 tsp
- Dried oregano1 tsp
- Olive oil2 tbsp
- Yellow onion, finely chopped1 medium
- Green bell pepper, finely chopped1/2
- Garlic cloves, minced4
- Tomato sauce1 cup
- Tomato paste1 tbsp
- Dry red wine1/2 cup
- Beef stock or water1 cup
- Bay leaf1
- Ají cachucha or small sweet pepper, chopped1
- Hot chile or habanero, slit or minced to taste1 small
- Spanish olives with pimento1/4 cup
- Capers1 tbsp
- Fresh cilantro or parsley, chopped1 tbsp
Method
- Pat the oxtail dry, then season it with sour orange juice, salt, black pepper, cumin, and oregano; cover and marinate for at least 1 hour, or overnight in the refrigerator.
- Remove the oxtail from the marinade and reserve the marinade; pat the meat dry so it browns well.
- Heat the olive oil in a heavy pot or caldero over medium-high heat and brown the oxtail deeply on all sides, working in batches if needed.
- Lower the heat to medium, add the onion and green bell pepper to the same pot, and cook until softened and lightly golden, about 6 minutes.
- Stir in the garlic, ají cachucha, and hot chile, and cook for 1 minute until fragrant.
- Add the tomato paste and cook for 1 minute, then stir in the tomato sauce, red wine, reserved marinade, beef stock, and bay leaf, scraping up the browned bits from the bottom of the pot.
- Return the oxtail to the pot, bring the sauce to a gentle boil, then reduce to low, cover, and simmer for about 2 1/2 hours, turning the pieces occasionally.
- Add the olives and capers, then continue simmering uncovered for 20 to 30 minutes, until the oxtail is very tender and the sauce is thick and glossy.
- Skim excess fat from the surface, taste and adjust salt or chile heat, then discard the bay leaf.
- Finish with chopped cilantro or parsley and serve hot with white rice, black beans, or fried ripe plantains.
Common questions
Can I substitute the sour orange juice in Rabo Encendido if I can’t find it?
Yes. Use 2 tablespoons lime juice plus 2 tablespoons orange juice, as suggested, or all lime juice in a pinch. The goal is bright acidity to balance the rich oxtail and help the marinade penetrate.
How long should I marinate oxtail for this recipe?
At least 1 hour is the minimum, but overnight gives better flavor and a deeper seasoning. If you’re short on time, even 1 hour helps; just keep it refrigerated and pat the meat dry before browning.
What are the most common mistakes when making Rabo Encendido?
The biggest mistakes are not drying the oxtail before browning, overcrowding the pot, and rushing the braise. Also avoid boiling hard; a gentle simmer keeps the meat tender and the sauce rich instead of greasy or tough.
How should I store leftovers, and how long do they keep?
Cool completely, then refrigerate in an airtight container for up to 4 days. The flavor often improves the next day. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator before reheating gently.
What should I serve with Rabo Encendido?
It’s excellent with white rice, black beans, fried sweet plantains, or crusty bread to soak up the sauce. A simple salad or avocado on the side helps cut the richness.