Rabo Encendido (ox tail stew)
By jorge
Careful with the grease from the oxtails, I've heard it called "poison". Drain it out before serving.
Serve with white rice and plantains
Rate this recipe
4.3/5
(4 Votes)
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Ingredients
- 2 lbs ox tail pieces
- 1 medium onion, chopped
- 1.5 cups red wine
- 1/2 green bell pepper, chopped
- 1 tsp oregano
- 1/4 tsp cumin
- 4 tsp Sofrito (Goya)
- salt, pepper
Details
Servings 3
Preparation
Step 1
Trim as much fat from pieces as possible (easier done when cold).
Add olive oil to a pressure cooker, bring to medium heat.
Add oxtail pieces to brown tops and bottoms
Add all other ingredients, plus water until top of meat submerged
Pressure cook for 35-40 minutes.
Remove lid, let liquid settle, and remove as much grease as possible.
Serve over rice with plantains
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