Authentic Dominican Rabo Encendido Recipe: Slow-Cooked Beef
What is Dominican Rabo Encendido?
Rabo Encendido, a beloved dish from the Dominican Republic, is a flavorful and hearty stew made with tender beef oxtail cooked to perfection. The name “Rabo Encendido” translates to “Flaming Tail” in English, alluding to the fiery blend of spices and flavors that characterize this dish.
This traditional recipe showcases the vibrant fusion of Caribbean and Latin American influences, resulting in a dish that encapsulates the essence of Dominican cuisine. The oxtail, marinated with adobo and sazon seasonings, offers a burst of savory flavors that are further enriched by the aromatic blend of garlic, oregano, and cumin. These spices infuse the meat with depth and complexity, making each bite a truly indulgent experience.
As the dish simmers away, the oxtail becomes incredibly tender, practically falling off the bone. The addition of tomato paste and a splash of red wine adds a touch of acidity and sweetness, balancing out the robust flavors and contributing to the dish’s signature rich and velvety sauce.
Served alongside rice and beans, Rabo Encendido is a complete meal that resonates with comfort and warmth. The dish’s deep, hearty flavors evoke a sense of nostalgia and tradition, making it a staple at family gatherings, celebrations, and special occasions in Dominican culture.
Whether you’re a fan of slow-cooked meats, a lover of Caribbean cuisine, or simply seeking a unique and satisfying dish, Rabo Encendido offers a delightful journey into the heart of Dominican culinary heritage. It’s a testament to the art of blending spices and ingredients to create a symphony of tastes that lingers in your memory long after the last bite.
- Prep Time: Approximately 30 minutes
- Cook Time: 2-3 hours
- Total Time: Approximately 2.5 – 3.5 hours
- Number of Servings: 4-6
Recipe for Dominican Rabo Encendido:
Ingredients:
- 3 lbs beef oxtail, cut into sections
- 1 tbsp adobo
- 1 tbsp sazon
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 2 cups beef broth
- 1/2 cup red wine
- Salt and pepper to taste
Instructions:
- Season the oxtail sections with adobo and sazon. Let the meat marinate in the seasoning for at least 30 minutes.
- In a large Dutch oven or pot, heat the vegetable oil over medium-high heat. Add the oxtail and sear them until they are browned on all sides. Remove the meat from the pot.
- In the same pot, add the chopped onions, green bell pepper, red bell pepper, and minced garlic. Cook for 3-4 minutes, until the vegetables have softened.
- Add the tomato paste, dried oregano, and ground cumin to the pot. Stir to combine the ingredients and cook for another minute.
- Return the oxtail sections to the pot, along with any juices that may have accumulated. Add the bay leaves, beef broth, and red wine to the pot. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2-3 hours, or until the meat is tender and falls off the bone. Stir occasionally and add more beef broth if necessary to keep the meat covered.
- Once the meat is cooked, discard the bay leaves. Season the Rabo Encendido with salt and pepper to taste.
- Serve the Rabo Encendido hot with rice, beans.
Enjoy your delicious Dominican rabo encendido, de lo mio!
Ingredient Variations for Dominican Rabo Encendido
You can certainly make substitutions in the Rabo Encendido recipe based on your preferences or dietary restrictions. Here are some potential ingredient substitutions:
- Beef Oxtail: If oxtail is not available or you prefer a different meat, you can substitute it with beef stew meat or even pork chunks. Keep in mind that the cooking time may vary depending on the meat you choose.
- Adobo Seasoning: If you don’t have adobo seasoning, you can create your own by mixing salt, garlic powder, onion powder, black pepper, oregano, and cumin in the desired proportions.
- Sazon Seasoning: Sazon seasoning often contains MSG and artificial colorings. If you prefer a natural option, omit it or replace it with a combination of paprika, turmeric, and a pinch of saffron for color.
- Tomato Paste: If you’re looking for a tomato-free version, you can omit the tomato paste or replace it with a small amount of tomato sauce or crushed tomatoes.
- Red Wine: If you don’t want to use red wine, you can substitute it with beef broth or even water. This will alter the flavor slightly, but the dish will still be delicious.
- Vegetable Oil: Feel free to use olive oil or any other cooking oil of your choice instead of vegetable oil.
- Bell Peppers: You can use different colors of bell peppers based on your preference or availability. You can also omit them if you’re not a fan.
- Spices: Adjust the quantities of dried oregano, ground cumin, and other spices to suit your taste.
Remember that while substitutions can be made, they might alter the final taste and texture of the dish. It’s always a good idea to experiment in smaller batches before making larger changes to the recipe.
Feeling Inspired by this Dominican Rabo Encendido?
Check out these flights to the Dominican Republic!
- Flights to the Dominican Republic
- Flights to Santo Domingo
- Flights to Punta Cana
- Flights to Santiago
- Flights to Puerto Plata
Comments and Reviews
🌟 Welcome to the Comment and Reviews Section! 🌟
We’re thrilled to hear your thoughts and experiences with our authentic Dominican Rabo Encendido recipe. Did you enjoy the rich Caribbean flavors and tender slow-cooked beef? Share your cooking journey, tips, and any creative twists you added to make this dish your own. Feel free to leave your comments and reviews below – your feedback helps our culinary community thrive! 🍽️👩🍳👨🍳