Comments on
Rabo Encendido (Cuban Style Oxtail Stew)
Michelle Pestaina @cook_14172311
I tried this recipe a few nights ago and it was really great. I usually make oxtail Jamaican-style, so this is a nice switch in flavors.
x @cook_5886383
Awesome! I'm so glad you enjoyed the recipe, Michelle. I hope you'll share your Jamaican style recipe with us sometime! :)))
Jennifer Hortillano @cook_24734641
I pressure cook it for 30 minutes then let it sit under pressure for another 30.
Olivia De la rosa @cook_25455358
When you say let it sit under pressure, heat completely off right ? Just making sure I need these ASAP. Yum
D45ist @D45ist
Green pepper is traditional. This is not a sweet dish. Allspice is also not traditional. The addition of allspice came later when people from other islands came to Cuba and morphed some of the recipes.
You don’t have to dredge the oxtails in flour. The heat comes from red pepper flakes not black pepper. About half a teaspoon. It’s not a super hot dish.
This dish also has potato chunks.
Traditionally you would put in a few Spanish olives.
You don’t have to dredge the oxtails in flour. The heat comes from red pepper flakes not black pepper. About half a teaspoon. It’s not a super hot dish.
This dish also has potato chunks.
Traditionally you would put in a few Spanish olives.
