"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rabo Encendido / Cuban Ox Tail on Fire! Recipe

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This recipe for Rabo Encendido / Cuban Ox Tail on Fire!, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elys Mattar


2 lean ox tails cut into 3 pieces each
6 Tbs. olive oil
4 chopped onions
8 mashed garlic cloves
2 chopped green peppers
1 chopped red pepper
1/2 cup chopped parsley
3 chopped ripe tomatoes
3 1/2 cups beef broth
1 cup tomato sauce
1 Tbs. tomato paste
1/4 cup vino seco (dry white cooking wine)
3/4 cup lime juice
1 tsp. salt (more or less to taste)
1/4 cup chopped, pimento-stuffed green olives
1 tsp. caper juice (liquid capers are packed in)
1 tsp. green olive juice (liquid olives are packed in)
1/4 teaspoon cumin
2 bay leaves
Tabasco to taste
Pinch sugar

Brown tails (not cook) and chorizo on high heat. Remove from heat. Add olive oil to drippings in pan. Saute onions, peppers and parsley till soft. Add garlic and pinch of sugar and saute 30 seconds. Add tomatoes, tomato sauce, tomato paste, and dry cooking wine. Stir well. Add tails and remaining ingredients except for Tabasco, and stir to a boil. Immediately lower heat. Simmer on low heat 2-3 hours (or till liquid has thickened) with covered lid, or cook 1 hour in pressure cooker. Add Tabasco and serve over a bed of steaming white rice!

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