Jul 09 2026
Restaurants›Taino's Kitchen Downtown›Rabo Encendio (oxtail) Recipe

Rabo Encendio (oxtail) Recipe

Inspired by Taino's Kitchen Downtown
Time3h
Serves6

Make Rabo Encendio (oxtail) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Garnish

Method

Preparation

  1. 1

    Prepare the Oxtail

    Rinse the oxtail under cold water and pat dry with paper towels. Trim any excess fat if necessary.

  2. 2

    Chop Vegetables

    Dice the onion, garlic, carrots, celery, and tomatoes into small pieces.

  3. 3

    Seasoning

    In a small bowl, combine salt, black pepper, and paprika.

Cooking

  1. 4

    Brown the Oxtail

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the oxtail pieces and brown on all sides for about 5-7 minutes. Remove from the pot and set aside.

  2. 5

    Sauté Vegetables

    In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

  3. 6

    Add Tomatoes and Seasoning

    Stir in the diced tomatoes and the seasoning mixture. Cook for another 3-4 minutes.

  4. 7

    Combine Ingredients

    Return the browned oxtail to the pot. Pour in the beef broth, add bay leaves, thyme, and red wine if using. Stir well to combine.

  5. 8

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 2.5 to 3 hours, or until the oxtail is tender.

Serving

  1. 9

    Garnish and Serve

    Once the oxtail is tender, remove from heat. Discard the bay leaves. Serve hot, garnished with chopped fresh parsley.

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