Rabo Encendido Recipe - Foodiz Recipes


  Rabo Encendido Recipe

Rabo encendido is a traditional Spanish dish made with braised oxtail. It is a hearty and flavorful dish that is typically served with a side of mashed potatoes, rice, or vegetables. The oxtail is braised in a mixture of red wine, vegetables, and aromatic herbs until it is tender and falls off the bone. Rabo encendido is a popular dish in Spain and is often served at special occasions or as a Sunday lunch. It is also a popular dish in many Latin American countries, where it is known by various names depending on the region. Despite its popularity, rabo encendido recipe can be a time-consuming dish to prepare, as the oxtail needs to be braised for several hours to achieve the desired level of tenderness. However, the end result is well worth the wait, as the rich and flavorful broth and tender oxtail make for a satisfying and delicious meal. 
Rabo Encendido Recipe by Foodiz Recipes

Here is a recipe for Rabo Encendido:

Ingredients For Rabo encendido:

  •     2 kg oxtail, cut into pieces
  •     250 g chopped onions
  •     250 g chopped carrots
  •     250 g chopped celery
  •     3 cloves garlic, minced
  •     2 tablespoons olive oil
  •     2 cups red wine
  •     2 cups beef broth
  •     2 tablespoons tomato paste
  •     1 bay leaf
  •     salt and pepper, to taste
  •     chopped parsley, for garnish

Get ready to indulge in a hearty and delicious traditional Spanish dish with our recipe for rabo encendido. Oxtail is braised to perfection with red wine, vegetables, and aromatic herbs, resulting in a tender and flavorful meal. Serve this dish with your favorite side, such as mashed potatoes or rice, for a truly satisfying experience. Follow our step-by-step instructions to recreate this classic recipe at home and impress your friends and family with your culinary skills.

5 Easy Steps of  Rabo Encendido Recipe

Instructions For Rabo encendido:

 1. Preheat the oven to 350°F (180°C).
 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the oxtail pieces and brown on all sides, about 10 minutes.
 3. Remove the oxtail from the pot and set aside. In the same pot, add the onions, carrots, celery, and garlic and sauté until the vegetables are softened, about 5 minutes.
 4. Return the oxtail to the pot and add the red wine, beef broth, tomato paste, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 2 hours, or until the oxtail is tender.
 5. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Serve the Rabo Encendido with your choice of side dishes, such as mashed potatoes, rice, or vegetables. Enjoy!

I hope you enjoy this recipe! Let me know in the comment box how you liked this Rabo Encendido Recipe.

FAQ - People Also Ask - Rabo Encendido Recipe


 1. What is Rabo Encendido made of?

Ans: Rabo encendido is made with oxtail, onions, carrots, celery, garlic, olive oil, red wine, beef broth, tomato paste, and bay leaf.

2. Do you have to brown oxtails before cooking?

Ans: It is not necessary to brown the oxtail before cooking, but doing so can add flavor and color to the dish.

3. How long should oxtail be cooked?

Ans: Oxtail should be cooked until it is tender and falls off the bone, which typically takes 2-3 hours.

4. Do you need to blanch oxtails before cooking?

Ans: It is not necessary to blanch the oxtail before cooking.

5. Why oxtail is healthy?

Ans: Oxtail is considered healthy due to its high collagen content, which is believed to be beneficial for skin, hair, and nail health. Oxtail is also a good source of protein, iron, and other essential nutrients. However, it is also high in fat and should be consumed in moderation as part of a balanced diet.