Rabo encendido (Spicy oxtail stew)

Rabo encendido (Spicy ox-tail stew)

‘Dominicans don’t like spicy food’. I heard that yet again last night from someone who certainly enjoys spicy-hot food, and I agree with her. Unlike our Mexican cousins or our neighbors to the west, Dominicans don’t handle spicy-hot food very well; this is in part a matter of taste, but also due to misconceptions regarding the effects of hot food on our health.

First, let’s address the myths. The most commonly held one is that ‘spicy food causes ulcers’. This is now known to be false. According to the CDC: ‘In the past, spicy food, acid and stress were thought to be major causes of peptic ulcers. We now know that up to nine out of ten ulcers are caused by a bacterial infection with Helicobacter pylori (H. pylori)’. Spicy food may aggravate ulcer pain, but it will not cause stomach problems to a healthy person.

Rabo encendido (Spicy ox-tail stew)

The other widely-held belief is that spicy foods cause hemorrhoids (sorry to bring the H word in here). This is also false. The American College of Gastroenterology cites other causes that have nothing to do with spicy food. They suggest, however, not consuming spicy foods to avoid discomfort when the condition already exists.

But what makes food spicy? The answer is: ‘it depends on the spice’.

The most commonly used hot-spice is peppers; peppers as in the fruit called pepper (yes, it is a fruit, not a vegetable). The source of heat in peppers is capsaicin, a tasteless, odorless compound found in minuscule concentrations in all varieties of wild peppers. What we know as sweet pepper has been actually cultivated to achieve varieties with low or no content of capsaicin.

Rabo encendido (Spicy ox-tail stew)

Capsaicin works by irritating pain receptors in mammals, causing a ‘fake’ burning sensation; this sensation has no relationship with the sense of taste, proven by the fact that we can feel the same burning sensation in other parts of our body as well.

The reason why humans are the only mammals to purposely ingest capsaicin, and even enjoy it, is explained by the fact maybe we are not as smart as we think. Or perhaps is the proven fact that after ingesting capsaicin the body releases endorphins, a morphine-like substance to soothe the burning sensation. And this is the only time I can ever quote John Mellencamp in an article about food. Because the words ‘Hurt so good’ truly describe what hot food is about.

Rabo encendido (Spicy ox-tail stew)

We eat hot peppers because it feels good after we do. The hotter the food, the more endorphins our body releases, but we also ‘condition’ our body to that level of capsaicin, making it possible to progressively tolerate increasing levels. Hot food lovers are the real ‘food junkies’.

Unlike other things that make us feel good but are bad to us, spicy food can actually be beneficial to us. Good news indeed.

Researchers in Britain have concluded that ingesting hot peppers improves our metabolism. Better still, there seems to be evidence that hot peppers improve digestion and may even prevent ulcers. Capsaicin releases sinus congestion, which is what gives us a runny nose when we eat hot food. In other good news, preliminary research shows that it also acts as a blood thinner, which could decrease the chances of having a stroke. What’s more, it makes you sweat, which lowers your body temperature; always a good thing in the tropics.

Rabo encendido (Spicy ox-tail stew)

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 6 servings

Rabo encendido (Spicy ox-tail stew)

Rabo Encendido ("Tail on Fire", translated literally) is a spicy stew usually prepared for special occasions. It's preparation is long and it contains many ingredients but it is definitely worth it.

Ingredients

  • 4 lbs of ox-tail cut in the joints
  • 2 tablespoons of oil
  • 2 large bell peppers, chopped
  • Juice of 1 lime
  • 2 large carrot cut into 1-inch thick pieces
  • 2 large onions, chopped
  • 8 tomatoes, chopped
  • 1 cup of tomato sauce
  • 4 garlic cloves, crushed
  • 2 celery stalks, chopped
  • 1/4 cup of olives, pitted
  • 1 teaspoon of oregano
  • 2 sprigs of parsley
  • 4 sprigs of thyme (optional)
  • 1/2 Scotch bonnet pepper, crushed
  • 1 cup of chickpeas, boiled soft
  • Salt
  • Pepper

Instructions

  1. Season the oxtail with oregano, a pinch of pepper, lime juice, and a teaspoon of salt.
  2. Heat the oil over medium heat in a deep bottom pan.
  3. Add the oxtail and brown.
  4. Add enough water to cover the meat and cover with a lid.
  5. Cook until the meat is very tender, adding water as it becomes necessary (see notes).
  6. When the meat is very tender add the carrots, chickpeas, olives, onions, peppers, thyme tomato sauce, garlic, and Scotch bonnet pepper.
  7. Cook until the vegetables are cooked through.
  8. Season with salt and pepper to taste.
  9. Serve hot with a few slices of avocados and white rice.

Notes

You can shorten the preparation time by using a pressure cooker. Without the pressure cooker getting the meat tender enough (it has to fall off the bone) may take over an hour. With the pressure cooker it will take about 25 minutes.

If you are unsure how you will like it with the Scotch bonnet pepper (they are very spicy) use your favorite hot sauce instead and add to taste.

http://www.dominicancooking.com/116-rabo-encendido-spicy-oxtail-stew.html

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{ 9 comments… add one }

  • Jennifer Hoffman January 12, 2012, 3:07 PM

    I just made this for my husband and I. It was amazing. It took almost five hours. But so worth it. We are in the Dominican right now, and I haven't found anyone to teach me the cooking yet, so I am using these recipes for now. The spices here taste so much better than in Canada! The only change I made was to add a little flour and water at the end to give it a slight thickening, and I used consomme instead of the beef boullion. It is almost impossible to find beef bouillon in Punta Cana! I went to three grocery stores and two comidas. Still, it tasted wonderful, and it made quite a huge amount. So I have been feeding the guards here, they seemed to like it :) Thanks for a great recipe.

    • Aunt Clara January 12, 2012, 4:09 PM

      I also live in PuntaCana, so, hi neighbor!. I am glad it worked for you.

  • Amanda Valdez July 20, 2012, 10:40 PM

    Hi,

    I was wondering how long you leave it in the pressure cooker for? Thank you!

    -Amanda

  • Ana December 6, 2012, 6:43 PM

    My husband loves oxtail stew, but we always do a simple Jamaican version of it. Tonight, it will be the Dominican style in my new pressure cooker (I won! I’ve never owned a pressure cooker, so this will be a first for me). THANKS Aunt Clara!

    • Aunt Clara December 6, 2012, 8:25 PM

      Enjoy your prize, Ana. And let us know how your stew comes out.

  • kitty September 12, 2013, 10:55 PM

    i like the dominican oxtail recipe

  • Belle November 15, 2013, 10:47 AM

    Hi Aunt Clara,
    I plan on making this for my Thanksgiving meal, but, the last time I made it in a pressure cooker, it burnt, and I ended up crying :’(
    I have not attempted making this again (it’s been over a year), but I have gained the courage to try again, lol. At what temperature should the stove be when it’s in the pressure cooker? Do you turn it down once the pressure builds? I have one of the old fashioned jiggle top.

    Thanks =D

    • Aunt Clara November 15, 2013, 10:58 AM

      Don’t be discouraged. It’s happened to all of us. The problem with pressure cooking is that it gives no clues, and by the time we notice the smell it’s way too late.

      I am planning on writing a small article on pressure cooking soon, in the meantime let me give you a couple of tips.
      When it comes to pressure cooking it’s better to have too much water than too little, I never start mine with less than a quart of water (1 lt).

      Do this: Cover, seal and start over high heat, once the whistling starts, lower heat to medium low. Stop it in 15 mins. Put it in the sink and open the water, it will cool in a minute. Stop the water, carefully remove the valve, open and check food for doneness, back to the stove if necessary.

      Once you are familiar with your stove/pressure cooker team you will be able to eyeball it.