Rabo Encendido (Cuban Oxtail)

This rabo encendido is loaded with beef oxtails, potatoes, carrots, and spices. A hearty Cuban classic dish that is comforting and packed with flavor.

Rabo encendido literally means tail on fire. Although this isn’t a spicy dish, it has so much flavor! But you can, of course, adjust the spices to your liking.


– beef oxtails – onion – green bell pepper – carrots – potatoes – sofrito – garlic – tomato sauce – tomato paste – cumin

Trim off any excess fat off the beef oxtails and season them generously on all sides with salt and pepper.

Add oil to a large heavy bottom pot and heat over medium-high heat. Once hot, cook the oxtails for 4 minutes on each side. Don't overcrowd the pan.

Remove the oxtails from the pot and set them aside and reduce the heat to medium-low. Add the onions, sofrito, and peppers and cook until translucent.

Stir in the garlic and cook for 10 seconds. Add the tomato paste and cook for 20 seconds. Stir in the tomato sauce, vino seco, cumin, olives, oregano, chili powder, bay leaf, and sazon.

Tips and Recipe Variations

- Cook the oxtails for no less than 3 hours! - Want to make it spicy? Add diced green chilies and red crushed pepper flakes.



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