Rabo Encendido - Cuban Oxtail Stew

Step 1

Marinate the oxtails in a mixture of the olive oil, wine, salt, and pepper in the refrigerator for at least 8 hours or overnight.

Step 2

Drain and discard marinade. Heat the vegetable oil in a large, heavy casserole or Dutch oven over medium-high heat. Add the oxtails, and brown on all sides.

Turn the meat carefully, using two spatulas or spoons, since piercing with a fork would let the juices escape. You are not cooking it at this time, just browning it, so the whole process should only take about 5-8 minutes.

Step 3

When browned, remove the meat and set aside. To the same pan, add the garlic, onion, chopped peppers, and carrot, then saute until the onion is translucent and vegetables are tender.

Step 4

Return the oxtails to the casserole. Add the tomato sauce and the broth, bring to a simmer, and reduce heat. Now add the potatoes, almonds, capers, and bay leaves, and continue cooking over low heat for about 2 hours.

The oxtails will be very soft and tender and will break apart with a fork. Add liquid if necessary while cooking; or, if you need to thicken, you can add a bit of cornstarch mixed with water.

Step 5

Taste, and correct seasoning if necessary. Serve immediately over a mound of white rice or yellow (saffron) rice.