Cuban Ox Tail (Rabo Encendido)

The Comfort Food That Don't Fuck Around


When I left Miami after living there for two years, the only thing I really missed, was the cuban influence. Every Tuesday I had ox tail at a local restaurant, and this recipe perfectly replicates it. Get ready to have your house smell like heaven.




¼ cup olive oil

½ tbsp salt

1 cup dry red wine (I like to use a dry cab or pinot noir)

Ox Tail:

3-4 lb ox tail (found at a local or Mexican/Spanish market)

3 tbsp olive oil

2 Russet potatoes cut into 1 inch cubes

3 Green bell pepper diced

2 Red bell pepper diced

2 Carrots chopped

2 large white onion diced

1 tsp salt

8 crushed garlic cloves

1 ½ tsp accent seasoning (found in the spice aisle)

1 tsp nutmeg

½ tsp allspice

2 bay leaves

2 ½ cup beef broth

1 1/2 cup red wine (same wine used for marinade)

2- 8oz cans of tomato sauce

3-4 tbsp tomato paste (start with 3 add 4th if necessary)




Step 1) Place ox tail in large zip top bag and add olive oil, salt, and red wine. Zip up bag and mix around, try to remove as much air from the bag as possible. Marinate over night so the salt and the wine tenderize the meat. Flip the bag a couple times throughout the day if possible, if not don’t worry about, it will still be amazing.

Step 2) In a large stock pot, and I mean LARGE, over medium heat add olive oil, once hot add ox tail and brown all sides of the meat. Remove ox tail, then set aside. Do not drain the oil or delicious bits left in the pot, those little diamonds of flavor are going to make this ox tail freaking delicious.

Step 3) Add bell peppers, carrots, onions, and potatoes to pot and stir until onions become barely soft and translucent. Add remainder of all ingredients and bring to a boil, taste the broth and if it seems to need a little more tomato paste then toss in that extra tbsp. Let boil about one minute. Toss the ox tail back in the pot. Drop that bitch to low and let her simmer for 3-4 hours, so the meat is tender and loose, but not completely sliding off the bone. Don’t worry it’s worth the work  and the wait.

Serve over rice.... and it probably wouldn’t be a terrible idea to also have a side of a delicious crusty bread to dip in the broth. Make sure you also have a bed or couch nearby so when the inevitable food coma hits you, you have a safe place to crash.