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.
My dad’s rabo encendido recipe is a dish that I grew up enjoying on special occasions. My dad was a chef in Cuba and his recipe was one he perfected over decades. Once the recipe was passed down to me, I adapted the recipe for the modern kitchen using an Instant Pot. This recipe is the most flavorful Cuban oxtail stew and it’s cooked in a fraction of the time.
Why you'll love this Cuban Oxtail Recipe
- Authentic Cuban comfort food – This traditional Cuban oxtail stew is packed with rich, savory flavors that taste like they've been simmering all day.
- The Instant Pot saves hours – Pressure cooking transforms tough oxtails into fall-off-the-bone tender meat in a fraction of the time compared to the stovetop.
- Rich, flavorful sauce – The combination of tomatoes, red wine, vegetables, and spices creates a thick, delicious sauce that's perfect for spooning over white rice.
- Perfect for special occasions or Sunday dinner – This hearty recipe is impressive enough for holidays and family gatherings while still being easy enough to make at home.
- Even better the next day – Like many stews, the flavors continue to develop overnight, making leftovers just as delicious—if not better—than the day it's made.
Cuban Oxtail Key Recipe Ingredients
For the full list of ingreidents and quantities, scroll down to the recipe card
- Oxtails – Oxtails are the star of this Cuban classic, becoming incredibly tender in the Instant Pot while creating a rich, silky broth from the collagen released during cooking.
- Red Wine – Red wine adds depth and richness to the sauce while helping tenderize the meat and balance the savory flavors.
- Tomato Sauce – Tomato sauce creates the flavorful base of the stew, giving it a rich, slightly tangy flavor that pairs perfectly with the oxtails.
- Bell Peppers and Onions – These vegetables form the aromatic foundation of the dish, adding natural sweetness and classic Cuban flavor as they cook down.
- Green Olives – Green olives add a salty, briny bite that balances the rich sauce and is a signature ingredient in traditional Cuban rabo encendido.
How to make Oxtail Stew (Instant Pot)
- 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.
4. Set your Instant Pot to Meat/Stew for 1 hour and 30 minutes at low pressure. Allow for natural release before opening.
5. Serve with white rice and enjoy!
Cuban Oxtail Recipe Variations and Substittutions
Variations
- Add some heat: If you like spicy food, stir in crushed red pepper flakes or a few dashes of your favorite hot sauce before pressure cooking.
- Make it in a slow cooker: No Instant Pot? Cook the oxtails on low for about 6 hours or overnight until they are fork tender and the sauce has thickened.
- Use a stovetop pressure cooker: A traditional pressure cooker works just as well—just adjust the cooking time according to your model.
- Add more vegetables: Toss in carrots or potatoes during the last part of cooking for an even heartier meal.
- Serve it your way: While it's traditionally served over Cuban white rice, this rich stew is also delicious with mashed potatoes, yuca, or crusty bread.
Substitutions
- Tomato sauce: If you're out of tomato sauce, use 2 tablespoons of tomato paste mixed with a little water to achieve a similar consistency.
- Instant Pot: A stovetop pressure cooker or slow cooker can be used instead. For the slow cooker, cook on low for about 6 hours or overnight until the meat is fall-off-the-bone tender.
- Red wine: Replace the red wine with additional beef broth if you prefer to cook without wine.
- Green olives: Kalamata olives or capers can provide a similar salty, briny flavor if needed.
- Bell peppers: Any color bell pepper works well, though green peppers provide the most traditional Cuban flavor.
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.
Rabo Encendido Storage
Refrigerator: Allow the rabo encendido to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container or freezer bag for up to 3 months. For best results, store the meat and sauce together.
To thaw: Transfer frozen leftovers to the refrigerator and thaw overnight before reheating.
To reheat: Warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of beef broth or water if the sauce has thickened.
The flavors get even better: Like most stews, rabo encendido tastes even more flavorful the next day after the ingredients have had time to meld together.
Oxtail Soup Instant Pot FAQs
While oxtail is traditional, you can substitute with other cuts like beef shank or chuck roast. However, the cooking time might vary.
Yes, you can make oxtail soup in a slow cooker. The cooking time will be longer, but it will result in a tender and flavorful soup.
Absolutely! Experiment with different spices like cumin, coriander, or smoked paprika to add complexity to the soup.
To thicken the soup, you can use a cornstarch slurry or a roux. Alternatively, you can puree a portion of the soup and return it to the pot.
Typically, browning the oxtails in a hot skillet creates a rich, flavorful crust through a process called caramelization. This caramelization adds depth and complexity to the soup. However, with this Instant Pot recipe you do no need to brown the meat prior to cook.
Tough oxtails are often a result of improper cooking. Here are some common reasons:
- Undercooked: Oxtails require a long, slow cooking process to break down the connective tissue and become tender.
- High Heat: Cooking oxtails over high heat can toughen the meat.
- Cut of Meat: The quality and cut of the oxtails can affect their tenderness.
There are a few potential reasons why your oxtails might taste bitter:
1. Overcooking: Oxtails require long, slow cooking to become tender. Overcooking can result in a bitter taste.
2. Bone Marrow: If the bone marrow wasn't properly removed from the oxtails before cooking, it can impart a bitter flavor.
3. Excessive Browning: Over-browning the oxtails can lead to a burnt taste, which can be perceived as bitter.
4. Incorrect Ingredients: Using the wrong ingredients or too much of a particular spice can affect the overall flavor.
5. Oxtail Quality: The quality of the oxtails can impact the taste. Older oxtails may have a stronger, gamier flavor.
To prevent bitterness:
- Cook the oxtails slowly and carefully, monitoring their tenderness.
- Ensure all bone marrow is removed before cooking.
- Brown the oxtails without burning them.
- Taste the soup frequently and adjust seasonings as needed.
- Use fresh ingredients and high-quality oxtails.
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Instant Pot Cuban Rabo Encendido
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.
Vivi says
Everyone raves when I make this dish. I omit the bell pepper 🫑 due to allergies. I use 2/3 bottle of red wine .