Rabo Encendido

Name: Rabo Encendido
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 4 lbs oxtail, cut into 2-inch pieces; 4 tbsp olive oil; 1 onion, diced; 4 garlic cloves, minced; 1 bell pepper, diced; 1 28oz can diced tomatoes (canned); 1 cup tomato sauce; 2 cups beef broth; 1/2 cup green olives (pitted); 1/4 cup raisins; 4 tbsp sofrito; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

Oxtail stewed with tomatoes, peppers, and olives in a savory gravy, a rich Puerto Rican comfort dish with fall-apart-tender meat and bold, complex flavors.

200 minMediumServes 6480 cal/serving

Puerto RicanDinnerStovetopStandard

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Ingredients

4 lbs oxtail, cut into 2-inch pieces
4 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 bell pepper, diced
1 28oz can diced tomatoes (canned)
1 cup tomato sauce
2 cups beef broth
1/2 cup green olives (pitted)
1/4 cup raisins
4 tbsp sofrito
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Instructions

1

Heat 4 tbsp olive oil in a large heavy pot over medium-high heat. Brown 4 lbs cut into 2-inch pieces oxtail in batches, about 5-7 minutes per side. Set aside.
2

In the same pot, sauté 1 diced onion, 4 minced garlic cloves, and 1 diced bell pepper until softened, about 5 minutes.
3

Stir in 4 tbsp sofrito and 1 tsp dried oregano. Cook for 1 minute until fragrant.
4

Add 1 28oz can diced tomatoes (canned) and 1 cup tomato sauce. Stir well to combine.
5

Return oxtail to the pot. Pour in 2 cups beef broth. Add 1 tsp salt and 1/2 tsp black pepper.
6

Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, stirring occasionally, until meat is fork-tender.
7

Stir in 1/2 cup green olives (pitted) and 1/4 cup raisins. Simmer uncovered for 10 more minutes.
8

Check that meat reaches 190 degrees F internally (should fall off the bone).
9

Serve with rice, beans, or plantains.

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Questions

What is Rabo Encendido?

Oxtail stewed with tomatoes, peppers, and olives in a savory gravy, a rich Puerto Rican comfort dish with fall-apart-tender meat and bold, complex flavors. This reference files it under Puerto Rican dinner: made on the stovetop, rated medium and about 200 minutes start to finish.

What internal temperature should Rabo Encendido reach?

For Rabo Encendido, the target internal temperature is 190 F (about 90 C), given in step 8. A probe thermometer removes the guesswork.

Can I skip the searing in Rabo Encendido?

Step 1 reads: "Brown 4 lbs cut into 2-inch pieces oxtail in batches, about 5-7 minutes per side." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

How many calories are in Rabo Encendido?

One serving (the recipe makes 6) is about 480 calories, with 42 g protein, 16 g carbohydrate and 28 g fat, plus 2 g fiber and 720 mg sodium.

Can I freeze Rabo Encendido?

Yes. Refrigerate what is left of Rabo Encendido within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

Arroz con Gandules side
Sofrito sauce
Tembleque dessert

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