Rabo Encendido Recipe

Name: Rabo Encendido Recipe
Total time: 820 min
Yield: 1
Cuisine: Caribbean

Recipe By Slurrp

Rabo encendido is a spicy Cuban stew prepared with oxtails minced pepper, garlic cloves, tomato, chicken bouillon cube and seasoning ingredients.

4.7

19 Rating - Rate

Non Vegdiet

13hr 40minstotal

8hr Prep

5hr 40minsCook

ingredients
serve
serve

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Ingredients For Rabo Encendido Recipe

2
2

pound
pound
Oxtails
1
1

Small Onion minced
1
1

Small Onion Sliced
0.5
0.5

Cubanelle Pepper minced
0.5
0.5

Cubanelle Pepper sliced
3
3

Garlic Cloves minced
1
1

tablespoon
tablespoon
Sazón
0.5
0.5

Cilantro minced
1
1

Fresh Lime or Sour Orange
1.5
1.5

teaspoon
teaspoon
Chicken Bouillon Cube
1
1

teaspoon
teaspoon
Adobo
0.25
0.25

teaspoon
teaspoon
Cumin
1
1

teaspoon
teaspoon
Dominican Oregano
0.5
0.5

teaspoon
teaspoon
Black pepper
2
2

teaspoon
teaspoon
Olive Oil
1
1

tablespoon
tablespoon
Tomato Paste
0.25
0.25

teaspoon
teaspoon
Red Pepper Flakes or 1 small Scotch Bonnet Pepper
1
1

Potato Diced
0.5
0.5

Carrot Diced

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Directions : Rabo Encendido Recipe

STEP 1.Season the meat with sazón completo and oregano at least many hours before change of state.

STEP 2.Peel garlic and mince. Chop onion and place it to sauté with oil on medium high heat. Stir often.

STEP 3.Chop onion and place it to sauté with oil on medium high heat. Stir often.

STEP 4.Chop sweet pepper into tiny cubes.

STEP 5.Add a will of sofrito, the cut sweet pepper, and atiny low will of tomato puree to the onions and still sauté.

STEP 6.Add some red change of state wine by running it initially into the empty sofrito and tomato puree cans to induce the remaining liquid out of them...this adds flavor!

STEP 7.Add garlic to the sofrito and sauté.

STEP 8.Add a small amount of soy to your sofrito.

STEP 9.Add slightly of sauce to the sofrito. Simply a touch! cuban food isn't Spicy.

STEP 10.Straightaway before change of state the meat, squeeze a lime onto it and blend it up. Do that excellent before you cook the meat or it'll harden

STEP 11.On an individual basis cowl every bit of meat within the sazón. Check that each in. Meat meets the sauce.

STEP 12.Stovetop while not pressure cooker add red change of state wine to extend the liquid and therefore the sofrito. Simmer the meat on low for approximately two.5 hours stirring often thus it does not keep on with the pot. Once the meat is soft, eat up!

STEP 13.Uncover your steriliser and check for tenderness. If the meat has not softened to your feeling, cook in a further ten minute increments or till it reaches desired softness.

STEP 14.Simmer the meat on the stove on low for many a lot of minutes. This enables the sauce to thicken and therefore the flavors to penetrate the meat well.

Nutrition
value

388

calories per serving

12 g Fat10 g Protein57 g Carbs29 g FiberOther

Current Totals

12 g Fat
10 g Protein
57 g Carbs
29 g Fiber

MacroNutrients

Carbs
57 g
Protein
10 g
Fiber
29 g

Fats

Fat
12 g

Vitamins & Minerals

Calcium
299 mg
Iron
13 mg
Vitamin A
11315 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
231 mcg
Vitamin B12
0 mcg
Vitamin C
153 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
287 mg
Manganese
7 mg
Phosphorus
189 mg
Selenium
16 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.