Rabo Encendido

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Rabo Encendido

Prep Time: hour
Cook Time: hours
Yields: people


  • 4 lbs oxtails disjointed and cut into chunks
  • 1 cup olive oil
  • 2 cups dry wine divided
  • 1 teaspoon salt
  • 2 1⁄2 cups onions diced
  • 2 1⁄2 cups green peppers diced
  • 2 cups red peppers diced
  • 1 cup carrot diced
  • 1 cup potato diced
  • 6 garlic cloves
  • 1 teaspoon salt
  • 1⁄2 teaspoon sazon completa seasoning or ground allspice
  • 1 teaspoon ground allspice
  • 1 teaspoon nutmeg
  • 2 bay leaves
  • 2 8 oz. cans tomato sauce
  • 2 1⁄2 cups broths
This stew pairs perfectly with plantains or white rice on the side.

This delicious stew is made with oxtail braised in a rich tomato and red wine sauce with carrots and potatoes. Its literal meaning is “Tail on Fire,” but don’t worry! This dish, like the majority of Cuban cuisine, isn’t spicy. We recommend enjoying the succulent and tender meat with a side of white rice, fried plantains or vegetables.

Find oxtail and every ingredient you'll need for this recipe at Sedano's.


  1. Marinate the meat in ¼ cup olive oil, dry cooking wine, and salt overnight.
  2. Once you are ready to prepare the meat, discard the marinade. In a frying pan over medium high heat, brown the meat on both sides in olive oil until the meat is toasted. Reserve.
  3. To the same frying pan, add onion, peppers, carrots and potatoes. Sauté until the onions are translucent for about 4 minutes. Add garlic and salt. Cook for one more minute.
  4. Add the meat, nutmeg, tomato sauce, beef broth, bay leaves, allspice and Sazon Completa.
  5. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender (about 2 hours).
  6. Remove bay leaves, reserve the gravy and serve with white rice on the side.

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