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Rabo Encendido Recipe

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
13hr 40m.total
8hr Prep
5hr 40m.Cook
Rabo Encendido
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ingredients serve

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Ingredients for Rabo Encendido Recipe

  • 2 pound Oxtails
  • 1 Small Onion minced
  • 1 Small Onion Sliced
  • 1/2 Cubanelle Pepper minced
  • 1/2 Cubanelle Pepper sliced
  • 3 Garlic Cloves minced
  • 1 tablespoon Sazón
  • 1/2 Cilantro minced
  • 1 Fresh Lime or Sour Orange
  • 1.50 teaspoon Chicken Bouillon Cube
  • 1 teaspoon Adobo
  • 1/4 teaspoon Cumin
  • 1 teaspoon Dominican Oregano
  • 1/2 teaspoon Black pepper
  • 2 teaspoon Olive Oil
  • 1 tablespoon Tomato Paste
  • 1/4 teaspoon Red Pepper Flakes or 1 small Scotch Bonnet Pepper
  • 1 Potato Diced
  • 1/2 Carrot Diced

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

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

MacroNutrients

  • Carbs
    57g
  • Protein
    10g
  • Fiber
    29g

Fats

  • Fat
    12g

Vitamins & Minerals

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