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    Home » Main Dishes » Instant Pot Cuban Rabo Encendido

    Published: Apr 28, 2023 by Cari · This post may contain affiliate links. · Leave a Comment

    Instant Pot Cuban Rabo Encendido

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    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.

    Check out these other recipes

    • Cuban Media Noche Sandwich
    • Spicy Rigatoni Recipe
    • Cajun Alfredo Pasta Recipe
    • Meaty Marinara Pasta Recipe
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    Instant Pot Cuban Rabo Encendido

    Cuban cuisine classic made in the Instant ot
    Prep Time17 minutes mins
    Cook Time1 hour hr
    rest time6 hours hrs
    Total Time7 hours hrs 17 minutes mins
    Course: Main Course
    Cuisine: cuban
    Servings: 6
    Calories: 1219kcal
    Author: Cari

    Ingredients

    • 6 lbs oxtails
    • 1 red bell pepper
    • 1 green bell pepper
    • 1 onion
    • 5 garlic cloves
    • 8 oz tomato sauce
    • 4 oz of cooking wine
    • one bottle of red wine i used
    • 2 tablespoon of sazon completa
    • 1 packet of sazon con azafran
    • 1 tablespoon of salt
    • 1 cup of pimento stuffed olives
    • ½ cup of golden raisins
    • 2 bay leaves

    Instructions

    • 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.
    • 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 in the remaining ingredients to the pot.
    • Set your Instant Pot to Meat/Stew for 1 hour and 20 minutes at low pressure. Allow for natural release before opening.
    • Serve with white rice and enjoy!

    Notes

    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.

    Nutrition

    Calories: 1219kcal | Carbohydrates: 17g | Protein: 142g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 31g | Cholesterol: 499mg | Sodium: 2817mg | Potassium: 326mg | Fiber: 3g | Sugar: 11g | Vitamin A: 949IU | Vitamin C: 47mg | Calcium: 127mg | Iron: 19mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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