Discover the Delights of Oxtail Stew - Rabo Encendido with BarbaroMojo Hot Sauce
Jackie VShare
Welcome to the world of Rabo Encendido, the captivating Cuban oxtail stew that has captured the hearts and palates of food enthusiasts around the globe. As the proud purveyors of BarbaroMojo, the finest Cuban-inspired hot sauce, we invite you to embark on a culinary journey that will transport you to the vibrant streets of Havana.
Oxtail stew, or Rabo Encendido, is a beloved dish that has been a staple in Cuban cuisine for generations. This hearty and flavorful creation is a testament to the rich cultural heritage and culinary ingenuity of the Cuban people. Slow-simmered to perfection, the tender oxtail meat melts in your mouth, infused with a symphony of spices and the bold, tantalizing essence of BarbaroMojo hot sauce.
The Roots of Rabo Encendido
The origins of Rabo Encendido can be traced back to the colonial era, when Spanish settlers brought their culinary traditions to the Caribbean island. Over time, the dish evolved, incorporating the unique flavors and techniques of the Cuban people, who seamlessly blended African, Spanish, and indigenous influences to create a truly remarkable dish.
In the heart of Cuban homes, Rabo Encendido is a cherished family recipe, passed down through generations with meticulous care. The preparation process is a labor of love, involving the slow, gentle simmering of the oxtail until it reaches a state of sublime tenderness. This patient approach allows the flavors to meld and the connective tissues to break down, resulting in a rich, velvety stew that warms the soul.
The Key Ingredients
At the core of Rabo Encendido lies the humble yet mighty oxtail. This underappreciated cut of beef is prized for its deep, beefy flavor and gelatinous texture, which lends itself perfectly to slow-cooking methods. Alongside the oxtail, a carefully curated blend of spices and herbs, including cumin, oregano, and bay leaves, infuses the dish with the quintessential taste of Cuban cuisine.
But the true star of the show is the BarbaroMojo hot sauce. Crafted with a unique blend of fresh peppers and traditional Cuban spices, our hot sauce adds a vibrant and fiery kick to the stew, elevating the flavors to new heights. The perfect balance of heat and acidity cuts through the richness of the oxtail, creating a harmonious and unforgettable dining experience.
The Art of Preparation
Mastering the art of Rabo Encendido is a culinary journey in itself. The process begins with the careful preparation of the oxtail, which must be meticulously cleaned and trimmed to remove any impurities. The meat is then seared to lock in the flavors and create a caramelized crust, before being gently simmered in a flavorful broth until it reaches a state of tender perfection.
As the stew simmers, the aromas of the simmering spices and herbs fill the air, tantalizing the senses and whetting the appetite. The addition of BarbaroMojo hot sauce at the right moment infuses the dish with a bold and vibrant kick, perfectly complementing the richness of the oxtail.
The Health Benefits
While Rabo Encendido may be a decadent and indulgent dish, it also offers a range of health benefits that make it a truly nourishing and satisfying meal. Oxtail is a rich source of collagen, which is essential for maintaining healthy skin, joints, and connective tissues. Additionally, the slow-cooking process helps to break down the tough connective tissues, making the nutrients more bioavailable and easier to digest.
The spices and herbs used in the dish, such as cumin and oregano, are also packed with antioxidants and anti-inflammatory properties, making Rabo Encendido a truly wholesome and restorative dish.
Serving Suggestions and Pairings
Traditionally, Rabo Encendido is served with a side of white rice, black beans, and plantains, creating a harmonious balance of flavors and textures. The stew's rich and savory nature also pairs beautifully with a bold, full-bodied red wine, such as a Tempranillo or a Malbec, which can help to cut through the richness and provide a refreshing contrast.
BarbaroMojo's Twist on Rabo Encendido
At BarbaroMojo, we've put our own unique spin on the classic Rabo Encendido, incorporating our signature hot sauce to elevate the dish to new heights. By adding a generous dose of BarbaroMojo to the stew, we've created a version that is bursting with flavor, with a perfect balance of heat and acidity that complements the tender oxtail meat.
Our version of Rabo Encendido also features a few additional ingredients, such as a splash of red wine and a touch of tomato paste, which help to deepen the complexity of the dish and create a truly memorable culinary experience.
Recipe
Prep Time: 15 minutes
Cook Time: 3 hours (Dutch oven) or 1 hour (pressure cooker)
- 3-3.5 lbs oxtails
- 1 stick of butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 tablespoons Kirby's Sofrito Criollo concentrated seasoning
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- Salt and pepper to taste
- Red wine (enough to cover meat 3/4 of the way)
- Barbaro Mojo's El Havanero Hot Sauce (to taste)
- Prepare the Ox Tails:
- Heat a large pan over medium-high heat and melt the stick of butter. Brown the ox tails on all sides, working in batches if necessary.
- Once browned, transfer the ox tails and any leftover butter to a plate and set aside.
- Sauté Vegetables:
- Clean the pan and add olive oil. Over medium heat, sauté the onion, bell pepper, and celery until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Season and Combine:
- Stir in Kirby's Sofrito Criollo, cumin, and oregano. Mix well.
- Add half of the browned oxtails to the pan, stir to coat, then add the remaining oxtails. Stir everything together.
- Season generously with salt and pepper. Drizzle with El Havanero Hot Sauce to taste.
- Add Wine:
- Pour in red wine until the meat is covered about 3/4 of the way up.
- Cook:
- Dutch Oven Method: Preheat the oven to 350°F (convection/roasting). Transfer everything to a Dutch oven, cover, and bake for 3 hours. Check for tenderness, then simmer uncovered on the stove for 15 minutes before serving.
- Pressure Cooker Method: Transfer everything to a pressure cooker, and cook on high pressure for 45 minutes. Release the steam, then simmer uncovered on the stove for 15 minutes before serving.
- Serving Suggestion:
- Serve the tender oxtails over rice and top off with Barbaro Mojo's El Havanero Cuban hot sauce. Make sure to add in some crusty bread to soak up the rich, flavorful sauce. Enjoy!
Conclusion
Rabo Encendido, the captivating Cuban oxtail stew, is a culinary treasure that deserves to be celebrated and shared with the world. With its rich history, bold flavors, and nourishing properties, this dish is a true testament to the ingenuity and passion of the Cuban people.
At BarbaroMojo, we are proud to offer our own unique interpretation of this beloved classic, infusing it with the bold and vibrant essence of our signature hot sauce. We invite you to embark on a journey of flavor and discover the delights of Rabo Encendido, a dish that will transport you to the heart of Cuba with every bite.