Rabo Encendido Recipe
Oxtail seared and braised in spices and vegetables.
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Ingredients
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Meat
Vegetables
Spices and Seasonings
Liquid
Method
Preparation
- 1
Prepare the Oxtail
Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season generously with salt and black pepper.
- 2
Cooking
- 3
Sear the Oxtail
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned oxtail pieces in batches, searing them until browned on all sides. Remove the oxtail from the pot and set aside.
- 4
- 5
Add Tomatoes and Spices
Stir in the chopped tomatoes, cumin, paprika, thyme, and bay leaves. Cook for another 2-3 minutes until the tomatoes start to break down.
- 6
- 7
Add Oxtail and Broth
Return the seared oxtail pieces back to the pot. Pour in the beef broth, ensuring that the oxtail is submerged in liquid. Bring to a boil.
- 8
Braise the Oxtail
Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and check to ensure there is enough liquid, adding more broth if necessary.
Serving
- 9
Serve the Rabo Encendido
Once the oxtail is tender, remove it from heat. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired, alongside rice or crusty bread.
