Slow Cooker Cuban Oxtail Stew Recipe
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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This information is per serving.
Saturated Fat3.8 g
Trans Fat2.2 g
Unsaturated Fat0.3 g
Slow cooker Cuban oxtail stew recipe. Bone-in oxtail with vegetables and spices cooked in a slow cooker and served over the cooked yellow rice. This Cuban stew (Rabo Encendido) is loaded with flavor, with delicious broth mixture, vegetables, and a variety of spices.
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Equipment You Need to Prepare Slow Cooker Cuban Oxtail Stew Recipe
Do you want to cook this oxtail stew faster? So, why do not use an electric instant pot instead?
Instant Pot Cuban Oxtail Stew Recipe (Rabo Encendido)
makes 4 servings
Ingredients: 4 pounds (1.9 kg) bone-in oxtails, 2 tablespoons (30 ml) olive oil, 1 large yellow onion, peeled and diced, 1 red bell pepper, sliced, cored, and diced, 1 green bell pepper, sliced, cored, and diced, 3 cloves garlic, peeled and minced, 2 large carrots, peeled and chunked, freshly squeezed juice of 1 lemon, 1 teaspoon (5 ml) paprika, 1 teaspoon (5 ml) dried oregano, 1 teaspoon (5 ml) ground cumin, salt and freshly ground black pepper, to taste, 1/4 cup (60 ml) dry white wine, 15 oz (450 ml) can tomato sauce, 2 tablespoons (30 ml) tomato paste, 2 medium potatoes, peeled and cubed, 2 cups (500 ml) low-sodium beef broth, baby peas and chopped parsley for garnish (optional)
Instructions: Place the oxtails in a large bowl. Season with spices and olive oil and, using fingers, rub the mixture into the meat. Transfer seasoned meat to the instant pot turned into the sauté mode. Cook, until browned on all sides, then remove cooked meat from the pot and transfer to a large bowl. Set aside and keep warm.
Add vegetables to the cooker and cook, stirring occasionally, until onion is translucent. Pour in the dry white, scraping up any browning bits from the bottom of the instant pot. Add the tomato sauce and tomato paste. Stir well.
Return browned oxtails to the pot. Pour in the beef broth. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 50 minutes.
Using the Natural Release method, bring pressure to normal. Fully unlock and open the lid. Transfer Cuban oxtail stew to large serving bowls. Garnish with baby peas and chopped fresh parsley if desired. Serve hot.
Slow Cooker Cuban Oxtail Stew Recipe
- 3 tablespoon extra-virgin olive oil
- 3-4 pounds (1.5-2 kg) bone-in oxtails
- 2 medium yellow onions, peeled and chopped
- 1 rib celery, chopped
- 2 cloves garlic, peeled and finely chopped
- 2 carrots, peeled and halved horizontally
- 1½ cups (370 g) beef stock
- 3/4 cup (180 ml) dry red wine
- 1/2 cup (125 ml) tomato sauce
- 6 peppercorns
- 1/2 teaspoon dried oregano
- 1 dried red chile pepper (seeded and chopped)
- 2 whole cloves
In a large nonstick skillet, heat the oil over medium-high heat. Once it is hot, add the oxtails and brown on all sides.
Reduce the heat to medium, then add chopped onions and cook, stirring occasionally, for a further 5 minutes. Stir in chopped garlic and cook for 1 minute longer. Sprinkle all-purpose flour over the meat and vegetables. Stir well to combine.
Place carrots on the bottom of the slow cooker. Top with oxtail stew mixture.
Pour the dry red wine into the skillet, scraping up any browning bits from the bottom. Pour deglazes mixture over the oxtail mixture in the cooker. Add the beef broth, then stir in the tomato sauce, peppercorns, oregano, chili pepper, and cloves. Season to taste with salt and black pepper.
Cover the pot and cook in a low-heat setting for 9-10 hours or until oxtails are tender.
Turn off the slow cooker and open the lid. Stir the oxtail stew well before serving. Transfer to serving bowls. Serve hot over the cooked yellow rice.