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 time on your hands, this is a dish that should be in your arsenal.
Rabo Encendido, though popular in the Dominican Republic, is also a dish served in Cuba, and it makes an appearance on 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 preferred combination.
Rabo Encendido Recipe (Spicy Oxtail Stew)
- 4 lbs [1.8 kg] of ox-tail cut in the joints
- 1 teaspoon of oregano
- ¼ 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
- ¼ 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
- ½ 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.