Instant Pot Cuban Rabo Encendido

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Instant Pot Cuban Rabo Encendido

Cuban cuisine classic made in the Instant ot

Prep Time17

Cook Time1

rest time6

Total Time7 17

Course: Main Course

Cuisine: cuban

Servings:

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