Rabo Encendido (Spicy Dominican Oxtail Stew) is a traditional Dominican (from the Dominican Republic) recipe for a classic stew of oxtail in a red onion, carrot and tomato base flavoured with olives and adobo seasoning. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Spicy Dominican Oxtail Stew (Rabo Encendido).
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Ingredients:
1.75kg Oxtail
1 tsp salt
1/2 tsp ground black pepper
2 tbsp vegetable oil
500-750ml water
1 tsp adobo seasoning
1 tsp dried oregano, crumbles
1/2 tsp crushed chilli flakes
4 garlic cloves, minced
1 medium red onion, chopped
1 red bell pepper, sliced
1 carrot, diced
125ml tomato sauce
40g green olives
Method:
If it hasn't been done so already, joint the oxtail and season with salt and black pepper.
Place a large pot or caldero over medium-high heat. Once hot add the oil and use to brown the oxtail on all sides. Add water and bring to a boil. Reduce the heat to medium-low and simmer until tender (about 90 minutes), checking the liquid level and adding more water as needed.
When the meat is tender, add the adobo, oregano, crushed chilli flakes, garlic, onion, bell peppers, carrots, tomato sauce, and olives. Mix well combine, bring to a simmer and cook until all the vegetables are tender and flavours have a chance to meld (about 10 to 15 minutes).
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