Name: Rabo Encendido (Cuban Oxtail Stew)
Prep time: 35 min
Cook time: 254 min
Total time: 1009 min
Ingredients: 1.5 cups vino seco (white cooking wine); 0.25 cup olive oil; 1 teaspoon salt; 4 pounds beef oxtails; 2 tablespoons olive oil, divided; 2 potatoes, peeled and quartered; 2 cups diced onion; 1 cup diced carrots; 6 cloves garlic, coarsely chopped; 0.5 teaspoon salt; 0.25 cup green olives, pitted and halved; 3 bay leaves; 2 teaspoons Miami-style sazon seasoning (sazon completa); 0.5 (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®); 0.5 teaspoon allspice; 2 (15 ounce) cans tomato sauce; 3 cups chicken broth

Prep Time:

35 mins

Cook Time:

4 hrs 14 mins

Additional Time:

12 hrs

Total Time:

16 hrs 49 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 ½ cups vino seco (white cooking wine)
¼ cup olive oil
1 teaspoon salt
4 pounds beef oxtails
2 tablespoons olive oil, divided
2 potatoes, peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic, coarsely chopped
½ teaspoon salt
¼ cup green olives, pitted and halved
3 bay leaves
2 teaspoons Miami-style sazon seasoning (sazon completa)
½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
½ teaspoon allspice
2 (15 ounce) cans tomato sauce
3 cups chicken broth

Directions

Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
Drain oxtails, discarding all but 1/2 cup of the marinade.
Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

785	Calories
42g	Fat
23g	Carbs
73g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 785
% Daily Value *
Total Fat 42g	54%
Saturated Fat 14g	72%
Cholesterol 252mg	84%
Sodium 2008mg	87%
Total Carbohydrate 23g	8%
Dietary Fiber 4g	15%
Total Sugars 8g
Protein 73g
Vitamin C 23mg	113%
Calcium 82mg	6%
Iron 11mg	59%
Potassium 1118mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.