Traditional Dominican Style Spicy Oxtail Stew (Rabo Encendio) made with beef oxtail, onions, peppers, garlic, cilantro, carrots, tomato sauce, latin seasonings.
This post is part of a sponsored collaboration with Rumba Meats and #WeAllGrow Latina Network.
About a week ago, I hoped on to Facebook and did a Live video to share how I make this delicious recipe that is one of my mom’s favorite recipes straight from my kitchen.
Although I had a small mishap at the beginning (my video was recording sideways 😂), I was so pleased with the response and how many enjoyed watching me make the recipe.
I promised I would share the full recipe on the blog and here it is!
This spicy oxtail stew is a very popular dish in the Dominican Republic called Rabo Encendio, which literally translates to oxtail on fire.
Dominicans do not tend to eat very spicy food and this is one of the very few spicy dishes enjoyed in the country.
This spicy oxtail stew is made with beef oxtail, onions, peppers, garlic, cilantro, carrots, tomato sauce, latin seasonings.
For this recipe, I used Rumba Meats Oxtail, which I found in the meat case of my local retail grocery store. Rumba offers products that help me share my family’s heritage through food by providing the ingredients to make traditional dishes like this one.
Every time I eat a plate of this stew is like I’m transported back to my beloved island.
What’s awesome about this recipe is that you can make it on the stove top like my mom does or you can make it easier on yourself and just put it all on the slow cooker. To see me prepare this recipe, check out the video below.
For more authentic recipes like this one, check out rumbameats.com.
- 4 lbs Rumba Meats Oxtail
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 - 3 cups water
- 1 teaspoon adobo
- 1 teaspoon sazón
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper
- 4 cloves garlic , minced
- 1 medium red onion , chopped
- 1 bell pepper , sliced
- 1 carrot , cubed
- 1/2 cup tomato sauce
- 1/4 cup olives
In a large pot or caldero, heat oil over medium-high heat. Sprinkle oxtail with salt and pepper. Add meat to the pot and brown on all sides. Add water and bring to a boil. Lower the heat to medium-low and simmer until tender, about 1 and a half hours, checking and adding more water as needed.
When meat is tender, add adobo, sazón, oregano, crushed red pepper, garlic, onion, peppers, carrots, tomato sauce, and olives. Mix to combine.
Let simmer until all vegetables become tender and flavors combine, about 10 to 15 minutes.
Serve warm with white rice and avocado.
To cook on the slow cooker, add all ingredients to a slow cooker after browning the oxtail and cook for 8 hours on low or 4 and a half hours on high.
Did you make this recipe? We’d love to see! Tag @Smart_LilCookie on Instagram and use the hashtag #SmartLittleCookieEats.
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