Caribbean Spicy Braised Oxtail
Rabo encendío
Inspired by the Cuban Caribbean classic, this hearty oxtail simmers slowly in a tomato-and-pepper sauce. Tití adds its own habanero-driven spark.
Serves: 4 Prep: 15 min Cook: 3–4 hr
Ingredients
- 2 lb oxtail pieces
- 1 tsp Tití, plus more to taste
- 1 medium onion, diced
- 1 red bell pepper, diced
- ¾ cup tomato sauce
- 1 tbsp extra-virgin olive oil (EVOO)
- 2 cups water, plus more as needed
- 1 tbsp white vinegar
- Salt
Instructions
- Pat the oxtail dry and lightly salt it. Heat the EVOO in a heavy pot and brown the pieces on all sides.
- Add the onion and bell pepper; cook for 4 minutes. Stir in the tomato sauce, vinegar, and Tití.
- Add the water and bring to a gentle simmer. Cover and cook over low heat for 3–4 hours, until very tender, adding water as needed.
- Skim the fat. Simmer uncovered for a few minutes to thicken the sauce. Taste and adjust the salt and Tití a pinch at a time.
What makes it different
Oxtail builds a rich sauce from its own liquid as it slowly braises with water, vegetables, tomato, and Tití—no packaged broth or long lineup of dried spices needed. Start with ½ teaspoon Tití for 1 lb of oxtail and adjust after the long simmer.
Serve with white rice or moro and ripe plantains.
