Rabo encendido is one of my favorite Cuban comfort foods. A dish that is equally rich in history as it is in flavor. Instead of waiting hours and hours for this amazing dish, I decided to make it in the Instant Pot. Making it in the Instant Pot delivers the same tender fall off the bone consistency in a fraction of the time.

Although this oxtail dish is a staple in Cuban cuisine, oxtail stew is very popular amongst many Caribbean countries. It combines both African and European cuisines like so many other dishes of the region. Originally, this was a dish that was consumed by the lower class since bull tails were much cheaper than other cuts of meat. This dish has roots that go all the way back to the 16th century.

Why you'll love this rabo guisado

So easy to make, this is a set it and forget it type of dish.
Great for meal-prepping.
Great for serving a large crowd.

What is this rabo encendido served with?

This dish is typically served with white rice. It can also be served with congri and fried sweet plantains or tostones as an additional side dish.

Ingredients for this Cuban oxtail stew

Oxtails
Red bell pepper
Green bell pepper
Yellow Onion
Garlic cloves
Tomato sauce
Cooking wine
Red wine
Sazon completa (complete seasoning)
Sazon con azafran (sazon seasoning)
Salt
Pimento stuffed green olives
Golden raisins
Bay leaves

Instructions for this oxtail stew recipe

Begin by trimming as much excess fat from the oxtails as possible.
Sprinkle the complete seasoning and ½ a tablespoon of salt all over the oxtails and give the oxtails a good rub to ensure all sides of the oxtails are covered by the seasoning. Place in an airtight container and allow to marinade in the refrigerator for 6 hours or overnight.
In your Instant Pot place first your onions followed by your oxtails. This ensures that the meat won’t stick to the bottom of the pan. Add all of the remaining ingredients to the pot.

Set your Instant Pot to Meat/Stew for 1 hour and 30 minutes at low pressure. Allow for natural release before opening.
Serve with white rice and enjoy!

Variations/Substitutions for this Cuban rabo encendido recipe

Want to add a little spice to your oxtails? Add some red pepper or hot sauce before cooking.
Don't have tomato sauce? Opt for 2 tablespoons of tomato paste instead.
Don't have an Instant Pot? You can use a pressure cooker or slow cooker instead. For a slow cooker, I recommend cooking cooking low and slow for 6 hours or even overnight to achieve fork tender consistency.

Storage for your rabo encendido

I don't know what it is, but these ox tails are even more flavorful the next day.

Place your left over oxtail stew in an airtight container and keep in the refrigerator for up-to 4 days. If you'd like to freeze your left over oxtails, place in an airtight container and freeze for upto 1 month.