Rabo Encendido is a Cuban dish of oxtails cooked slowly with capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies.
Rabo Encendido is a Cuban dish of oxtails cooked slowly with vegetables like capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies. Other modern versions include cocoa powder, celery, and chipotle but in its most traditional style these ingredients were never used. Old recipes were quite hot hence the name “Rabo Encendido” which roughly means “Tail on Fire”, but most of the versions that exist today have a toned down flavour.
For our recipe, I had made the hot and spicy version, this perhaps is one of the best stews I ever made, the melting vegetables along with the blend of spices makes the oxtails really flavourful. On its owns it’s awesome but with the very tasty sauce I suggest try it with rice, crusty bread or even a pasta.
Rabo Encendido is a Cuban dish of oxtails cooked slowly with capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies.
The description “tail on fire” must be one of the best recipe descriptions ever! I was just finishing drinking a glass of water and almost spluttered water over my keyboard. The mop-up of the sofa, my shirt and my hands is all your fault lol!
Raymund,
The description “tail on fire” must be one of the best recipe descriptions ever!
I was just finishing drinking a glass of water and almost spluttered water over my keyboard. The mop-up of the sofa, my shirt and my hands is all your fault lol!
Hot and spicy! Count me in! I’m all for it!
Hello. Raymund, it is not mentioned in the instruction when to mis the potatoes. Have a good day
Oops sorry! I updated the recipe, it should reflect now.