Tender bites of oxtail and a thick, rich, warmly spiced sauce.
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| Rabo encendido is a Cuban dish of oxtails cooked gently in a mixture of wine, tomato paste, and vegetables until the tough meat becomes fork tender and all the connective tissue and fat has melted, creating a rich sauce. It's usually served with a steaming mound of long-grain white rice and tender maduros; the rice is handy for mopping up the delicious sauce, and the fried sweet plantains complement the savory bites of meat. The name translates from Spanish to "tail on fire," which refers to the cut of meat, the warm spice profile, and the chile heat provided by cayenne. There are two components that separate a good rabo encendido from a great one: the tenderness of the oxtail and the velvety texture of the sauce. The just-okay versions out there may have one of these qualities, but not the other. This recipe, adapted by Kiera Wright-Ruiz's aunt Pilar Hernandez's recipe, has it all. | | | |
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