My grandmother made rabo encendido when I was a kid. It was definitely a favorite as the flavor was unlike any other part of the beef and the beef itself would be so tender after cooking under so much pressure for so long.This is the perfect winter dish to serve up with some congris as I did recently (pictured below). Enjoy!
Rabo Encendido
Ingredients
- 8 beef oxtails
- 1 tbsp olive oil
- 1 onion diced
- 1 green bell pepper
- 6 cloves garlic, minced
- 2 carrots, peeled and cut into coins
- 2 potatoes, cubed
- 8 oz. tomato sauce
- 1 oz. tomato paste
- 2 tbsp vino seco
- 1 tsp. cumin
- 1 tsp. oregano
- 1/4 chili powder
- 1 tsp. sazon
- 1/4 c. manzanilla olives
- 4 cups chicken stock
- salt
- pepper
Prepare
- First, season oxtails with salt and pepper.
- Heat an InstantPot by pressing the saute function and cook oxtails 4 minutes per side.
- Remove oxtails and make the sofrito by sautéing the onion, green pepper, and garlic for about five minutes. Add potatoes and carrots.
- Add the tomato paste and cook for one more minute then add the olives and the seasonings and cook for one more minute.
- Place the oxtails back into the pot, pour in chicken stock, and place the lid on your InstantPot and set to meat/stew for 35 minutes.
- When completed, quick release the pressure from your InstantPot.
- Finally, serve oxtails with your rice of choice and enjoy!
