Rabo Encendido (Cuban Oxtail Stew)

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Oxtail goes by different names in different Latin countries. For example, in Colombia, oxtail is called cola. In the Dominican Republic, it’s also called rabo; in Spain, it’s called rabo de toro. The oxtail stew is known for its bold, hearty flavor and is a staple in Latin cuisine.

Why You’ll Love This Recipe

Fall-apart tender oxtail in a rich tomato sauce
One pot from start to finish
The sauce practically makes itself while it simmers
Feeds six with rice and a side
Even better the next day

What Is Oxtail?

Oxtail (cola or rabo) is a cut of beef taken from a cow’s tail. It’s known for its rich flavor and tender meat when slow-cooked.

You’ll sometimes see rabos sold cut into rounds and sometimes whole, and either works here.

Growing up, oxtail was one of the cheapest things at the butcher counter. It was a humble cut nobody else wanted, which is exactly why our families cooked it so well. These days it’s priced like a luxury cut and I still think it’s worth every penny, but I do notice the difference, big time.

In the Dominican Republic you’ll see it as rabo guisado, and in Cuba it’s rabo encendido. Same cut, same slow braise, different name depending on whose kitchen you’re standing in.

Ingredients and Substitutions

Sazon

Sazon is an incredible spice blend. However, if you don’t have any in the pantry, you can make your mix, perhaps not identical. However, you can get close with cumin, garlic powder, and dried oregano. Sazon also has achiote, if you don’t, that’s ok.

Oxtail

Oxtail can be purchased at a local supermarket, butcher, or directly from a farm that raises pastured cows. Oxtail from the butcher or a local farm is well worth the investment. I occasionally buy from a farm that will ship directly to our doorstep.

Bone Broth or Water

You can make the oxtail stew recipe with a combination of beef broth and water or all water or all beef broth. For example, I cooked the rabo encendido with beef broth and water in this recipe.

The oxtail is incredible for making broths because of its high collagen content and bone marrow, so cooking with water instead of broth works.

Potatoes

I prefer a less starchy potato for this recipe because it holds its texture. Yellow potatoes are starchier than Yukon gold potatoes. Yukon gold potatoes are waxier and perfect for stews and roasts.

If you prefer a starchy potato, similar to a potato used for mashed potatoes, then a yellow or russet potato would be ideal!

Note: See detailed quantities and instructions below.

Instructions

Step 1:

Brown the oxtail on medium heat. Allow the fat the render just slightly before removing it from the pot.

Work in batches if your stockpot is crowded, because oxtail steams instead of browning when the pieces touch.

Step 2

Remove the oxtail, and quickly saute the sofrito (onion mix) with the spices, then return the oxtail to the pot, and add the tomato sauce.

Step 3

Cook the oxtail in the sofrito and sauce before adding the beef stock and water.

Keep it at a gentle simmer rather than a boil. You’ll know the collagen has broken down when the sauce goes glossy and clings to the back of a spoon instead of running off it.

FAQs

Why is my oxtail so tough?

Oxtail, also known as cola or rabo, has a lot of connective tissue and an incredible amount of collagen that takes time to break down. Unlike a cut of steak ideal for grilling, the oxtail will need heat over a long period to cook and break down the connective tissue and collagen.

How do you know when Oxtails are done?

Overcooking oxtail is a difficult feat.
You will know when your oxtail is done when you put a fork through it, and it falls off the bone without effort. If the oxtail is still not tender after cooking for a few hours, you may need to add water or increase the heat. It takes both heat and liquid to break down the collagen.

Where can I buy oxtail?

Oxtail has gotten harder to find and more expensive than it used to be. Check a local butcher first, since they’ll often cut it to order. Latin and Caribbean markets usually carry it, and so do most supermarkets with a good meat counter, though it’s often in the frozen section rather than the case. You can also buy it directly from a farm that raises pastured cows, which is what I do when I’m planning ahead.

Can I freeze rabo encendido?

Yes, and it freezes beautifully. Let it cool completely, then freeze it in an airtight container with plenty of the sauce so the meat doesn’t dry out. I leave the potatoes out when I know I’m freezing a batch, because they go grainy, and I add fresh ones when I reheat. Thaw it in the refrigerator overnight and warm it slowly with a splash of water or broth.

Can I make rabo encendido in a pressure cooker or Instant Pot?

You can, and it cuts the time considerably. Brown the oxtail and sauté the sofrito the same way using the sauté function, then pressure cook on high for about 45 minutes with a natural release. Add the potatoes afterward on sauté so they don’t turn to mush. I still prefer the stovetop version because the long simmer gives the sauce more body, but a pressure cooker gets you there on a weeknight.

Is rabo encendido spicy?

Encendido means lit or on fire in Spanish, so the name suggests more heat than my version actually has. Mine is rich and savory rather than spicy. If you want the heat the name promises, add a whole habanero to the pot along with the broth and pull it out before serving, or stir in your favorite hot sauce at the end. A little goes a long way in a stew that simmers this long.

Storage and Reheating

Storage

Rabo encendido or oxtail stew can be stored in the refrigerator for 2-3 days. If you want to save for the following week, you can freeze it for a week or two.

Stocks or stews with high collagen content coagulate when refrigerated. It’s normal if the liquid is thick after leaving it in the refrigerator overnight.

Reheating

Warm a serving in a pot for a few minutes until thoroughly reheated, and serve with warm rice. If the stew is too thick, add a little water or broth to reheat.

Top Tips

Skim the fat as you cook the oxtail. Oxtail has incredible flavor, and a lot of it comes from fat. While delicious, it can end up too greasy.

Sear the oxtail without additional oil, remove the oxtail after searing, and sauté the sofrito mix (onions, garlic, and pepper).

Initially, this recipe will feel like it requires too much liquid, but the water and broth will help cook the oxtail and break down the collagen and connective tissues without drying and evaporating too quickly.

Add the potatoes to the stew in the last few minutes of cooking the rabo encendido.

Chop the cilantro fresh and add it right before serving.

What Can I Serve With Rabo Encendido (Oxtail Stew)?

Rabo encendido with freshly cooked white basmati rice and maduros is a true delicacy. Oxtail stew also goes well with crunchy tostones with a pinch of salt.

Habichuelas negras on the side make it a full plate, and a spoonful of aji picante on top cuts right through all that richness.

If You Like This You’ll Love These

Here are a few others I’ve made and loved:

Puerto Rican Sancocho for another long, slow one-pot stew.

17 Fall Soups and Stews You Must Try to Stay Cozy for the rest of what I simmer once it turns cold.

How To Make Homemade Beef Birria With Consome for another slow braise worth the whole afternoon.

Sofrito Recipe since it’s the base of the whole pot.

If you make this rabo encendido, leave a comment. I love reading your comments and will try to get back to every single one.

Olga