Rabo Encendido (Spicy Oxtail Stew) is "Tail on Fire", translated literally, this is a rich, spicy oxtail stew usually prepared for special occasions.
Rabo Encendido (Spicy Oxtail Stew) is one of a few of our spicy dishes. It is a very rich, very flavorful stew that we serve on special occasions.
If you ever have a bunch of people showing up for dinner, and a lot of times in your hands, this is a dish that should be in your arsenal.
Rabo Encendido, though popular in the Dominican Republic, it is also a dish served in Cuba, and it makes an appearance in our list of Dominican dishes with strange names.
Each home has its own version of this dish, some are simpler, some are more complex, this is my prefered combination.
Rabo Encendido Recipe (Spicy Oxtail Stew)
- 4 lbs [1.8 kg] of ox-tail cut in the joints
- 1 teaspoon of oregano
- 1/4 teaspoon of pepper
- Juice of 1 lime
- 2 teaspoons of salt
- 2 tablespoons of oil (soy, corn or peanut)
- 2 large carrot cut into 1-inch thick pieces
- 1 cup of chickpeas , boiled soft
- 1/4 cup of olives , pitted
- 2 large onions , chopped
- 2 large cubanela (cubanelle) peppers, chopped
- 4 sprigs of thyme (optional)
- 1 cup of tomato sauce
- 8 tomatoes , chopped
- 4 garlic cloves , crushed
- 2 celery stalks , chopped
- 1/2 Scotch bonnet pepper , crushed
- 2 sprigs of parsley
- Season the oxtail with oregano, a pinch of pepper, lime juice, and a teaspoon of salt.
- Heat the oil over medium heat in a deep bottom pan.
- Add the oxtail and brown.
- Add enough water to cover the meat and cover with a lid.
- Cook until the meat is very tender, adding water as it becomes necessary (see notes).
- When the meat is very tender add the carrots, chickpeas, olives, onions, cubanela pepper, thyme, tomatoes tomato sauce, celery, garlic, and Scotch bonnet pepper.
- Cook until the vegetables are cooked through.
- Season with salt and pepper to taste.
- Serve hot with a few slices of avocados and white rice.