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 a delicious broth mixture, vegetables, and a variety of spices.
How to Cook Oxtail Stew in a Slow Cooker
To start, heat some extra-virgin olive oil in a skillet over medium-high heat. Add the oxtails and brown them on all sides to enhance the flavor. Transfer the oxtails to the slow cooker. In the same skillet, sauté chopped onions, celery, and garlic until they become fragrant and slightly softened. Add the sautéed vegetables to the slow cooker.
Next, it’s time to add the spices. Traditional Cuban oxtail stew is known for its rich and aromatic flavors. You can use a combination of spices such as cumin, paprika, oregano, and bay leaves. Sprinkle the spices over the oxtails and vegetables in the slow cooker.
To complete the stew, pour in enough beef broth to cover the oxtails and vegetables. Set the slow cooker to low heat and let it cook for 6-8 hours, or until the oxtails are tender and the flavors have melded together.
Once the stew is ready, serve it over cooked yellow rice for a complete and satisfying meal. The tender oxtails, flavorful broth, and aromatic spices will make this oxtail stew a favorite among your family and friends. Enjoy!
Cuban Oxtail Stew Serving Suggestions
Once you have prepared the delicious Cuban oxtail stew, it’s time to think about how to serve it. This hearty and flavorful dish pairs well with a variety of accompaniments that complement its rich flavors. Here are a few serving suggestions to enhance your dining experience:
1. Serve with Rice: The traditional way to enjoy Cuban oxtail stew is to serve it over a bed of fluffy white rice. The tender oxtails and flavorful broth soak into the rice, creating a mouthwatering combination of textures and tastes.
2. Pair with Plantains: Add a touch of sweetness to your meal by serving the stew with fried plantains. The caramelized flavor of the plantains adds a delightful contrast to the savory oxtail stew.
3. Crusty Bread: Serve the stew with a side of crusty bread to soak up the delicious broth. The bread provides a satisfying crunch and adds an extra element of comfort to the meal.
4. Garnish with Fresh Herbs: Sprinkle some fresh chopped cilantro or parsley on top of the stew before serving. The vibrant green herbs not only add a pop of color but also bring a refreshing taste to the dish.
5. Serve with Avocado Slices: Creamy avocado slices make a great addition to the stew. Their mild flavor and smooth texture complement the richness of the oxtail stew.
How to Store Leftovers
After enjoying a delicious meal of Cuban oxtail stew, you may find yourself with some leftovers. To ensure that you can savor the flavors of this hearty dish for another day, it’s important to store the leftovers properly. Here are some tips on how to store your oxtail stew leftovers:
1. Cool Down: Allow the stew to cool down to room temperature before storing it. This helps prevent the growth of bacteria and ensures that the stew stays fresh for longer.
2. Portion and Package: Divide the leftover stew into individual portions based on your serving needs. This makes it easier to reheat only what you need without wasting any food. Use airtight containers or freezer bags to package the stew, ensuring that they are sealed tightly to prevent freezer burn.
3. Refrigerate or Freeze: If you plan to consume the leftovers within the next few days, store them in the refrigerator. The stew will stay fresh for up to 3-4 days. For longer storage, place the containers in the freezer. The oxtail stew can be frozen for up to 3 months without compromising its taste and quality.
4. Thawing and Reheating: When you’re ready to enjoy the leftovers, thaw them in the refrigerator overnight. Once thawed, reheat the stew on the stovetop or in the microwave until it reaches a safe internal temperature of 165°F (74°C). Stir occasionally to ensure even heating.
By following these storage tips, you can extend the enjoyment of your slow cooker Cuban oxtail stew and have a delicious meal ready to enjoy whenever you desire.
You may also like Pressure Cooker Oxtail Soup Recipe or Pressure Cooker Jamaican Oxtail Stew
Ingredients
- 3 tablespoons 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
Method
Step 1
In a large nonstick skillet, heat the oil over medium-high heat.Once it is hot, add the oxtails and brown on all sides.
Step 2
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.
Step 3
Place carrots on the bottom of the slow cooker.Top with oxtail stew mixture.
Step 4
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.
Step 5
Cover the pot and cook in a low-heat setting for 9-10 hours or until oxtails are tender.
Step 6
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.
