Rabo Encendido Recipe

Serves: 6 Save

Ingredients (17)

  • 4 pounds oxtails (1.8kg), trimmed, rinsed, and patted dry
  • Kosher salt
  • 3 tablespoons (1 1/2 ounces; 45ml) extra-virgin olive oil, divided
  • 2 medium yellow onions (about 1.5 pounds; 680g), minced
  • 1 green bell pepper (about 8 3/4 ounces; 250g), stemmed, seeded, and minced
  • 1 red bell pepper (about 8 3/4 ounces; 250g), stemmed, seeded, and minced
  • 6 medium cloves garlic, minced
  • One 6-ounce can (about 170g) tomato paste
  • 2 cups (480ml) dry white wine, such as pinot grigio
  • 3 dried bay leaves
  • 1/2 teaspoon (about 8) whole cloves
  • 1 1/2 teaspoons sazón con achiote y culantro
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne
  • Cooked long-grain rice and maduros , for serving

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Serious Eats