Description
Rabo Encendido is a Cuban dish of oxtails cooked slowly with capsicums, carrots, potatoes, tomatoes and onions spiced with allspice, nutmeg and chillies.
Ingredients
- 1 1/2 kg oxtails
- 1 cup dry white wine
- 2 400g cans chopped tomatoes
- 2 cups beef stock
- 1 large white onions, chopped
- 1 large green capsicum, chopped
- 1 large red capsicum, chopped
- 1 large carrots, chopped
- 2 small potatoes, chopped
- 6 garlic cloves, minced
- 1⁄2 tsp ground allspice
- 1 tsp nutmeg
- 1 tsp cayenne pepper
- 2 tsp chilli flakes
- 2 pcs bay leaves
- oil
- salt
Instructions
- Brown oxtails in olive oil, set aside
- Sauté onion, garlic, chilli flakes, carrots, green capsicum and red capsicum for 2 minutes.
- Pour white wine, chopped tomatoes and beef broth
- Add allspice, nutmeg, cayenne, bay leaves, salt and oxtails, bring to a boil
- Cover pot then simmer in low heat for 1 1/2 hours.
- Add potatoes then continue to simmer for 1 more hour. Serve.
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.