Rabo encendido is a traditional dish originating from the Caribbean and Latin American regions. It is a hearty stew made with oxtail and a variety of flavorful ingredients such as sofrito, spices, and white cooking wine. The name "rabo encendido" means "lit tail" in Spanish, referring to the bold and in your face flavors of the dish. My version of rabo encendido is made in an Instant Pot, I first brown the oxtail on the sauté setting to develop a deep, rich flavor. Then I add in the sofrito, including onions, bell peppers, and garlic, along with tomato puree and a blend of spices and sazon.
Once all the ingredients are in the pot, I cook on high pressure for 90minuites, allowing the flavors to meld and the meat to become fall-off-the-bone tender. Its a "set it and forget it" recipe and god do I loves those! The Instant Pot method cuts down on the cooking time significantly while still achieving the same delicious results as traditional stovetop methods. Serve the rabo encendido with white rice and sweet plantains.
3 lbs Beef oxtails, fat trimmed
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
8 garlic cloves, chopped
16 oz. tomato sauce
2 cups of dry white cooking wine
1 tbsp. Sazon completa
1 1/2 tsp. adobo seasoning
2 tbsp. Olive oil
Trim off any excess fat off the beef oxtails and season them generously on all sides with salt and pepper. Add them to your instant pot.
Add the onions, bell peppers and garlic to your instant pot as well. Stir in the tomato sauce, vino seco, sazon completa, adobo seasoning, salt and pepper to taste and olive oil. Make sure all your meat is submerged in liquid, if not add a little bit more of your cooking wine.
Set your instant pot to “pressure cook” on high for 90 minutes. Once the pressure has released from your instant pot, it is ready. Serve with white rice