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Before you jump to Rabo Encendido (Cuban Style Oxtail Stew) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active contribution. Each and every family must start making changes that are environmentally friendly and they should do this soon. The kitchen is a good place to begin saving energy by going much more green.

You may possibly prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. Possibly the realization that an oven uses 75% more energy will encourage you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. Many individuals incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is especially economical when it’s full before a cycle is started. By cool drying or even air drying the dishes besides heat drying them, you can raise the amount of money you save.

The kitchen on its own gives you many small ways by which energy and money can be saved. It is quite uncomplicated to live green, of course. Largely, all it takes is a little common sense.

We hope you got insight from reading it, now let’s go back to rabo encendido (cuban style oxtail stew) recipe. To make rabo encendido (cuban style oxtail stew) you only need 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Rabo Encendido (Cuban Style Oxtail Stew):

1. You need 3.5-4 pounds oxtail with outer layer of fat trimmed
2. Take 1.5 teaspoons salt
3. Get 2 Tablespoons flour
4. You need oil
5. Prepare 1 medium onion, minced
6. Prepare 1 small red/orange/yellow bell pepper, minced (green will do in a pinch, but it lacks the sweetness of the other kinds)
7. Use 5 large cloves garlic, minced (2 - 3 Tablespoons)
8. Use 1 teaspoon oregano
9. You need 1/2 teaspoon cumin
10. Prepare optional: 1/2 teaspoon allspice
11. Use 1 bay leaf
12. Prepare 3 Tablespoons tomato paste
13. Provide 2 cups liquid (any combination of water, dry wine, or unsalted beef/chicken/vegetable stock)
14. Take 1-2 teaspoons ground black pepper

Instructions to make Rabo Encendido (Cuban Style Oxtail Stew):

1. Season oxtails with 1 teaspoon salt and dust with 2 Tablespoons flour.
2. Add 1 Tablespoon oil to your pot, bring it up to medium heat, and brown the oxtail on 2 sides for about 4 minutes per side. Take oxtail out of pot and set aside for next step.
3. Add 1/2 Tablespoon oil to pot then add onions, bell pepper, and garlic and sweat for 4 to 5 minutes until the onions turn translucent.
4. Add spices (oregano, cumin, all spice, bay leaf) and tomato paste, and stir to incorporate and caramelize tomato paste a bit.
5. Add oxtails back into pot along with liquid, 1/2 teaspoon salt, and black pepper, give it a few gentle stirs, and bring it up to a boil, covered. (This should take 7 to 10 minutes.)
6. Once it comes up to a boil for a minute or so, lower the heat to low and simmer the oxtail for 3 to 3.5 hours, covered, stirring every 30 minutes or so to redistribute and keep the oxtail from sticking or burning. Adjust seasoning before the last 30 minutes of cook time.
7. ALTERNATIVE OVEN INSTRUCTIONS: If you have an oven safe pot, you can put it into a preheated 325F oven for 3 to 3.5 hours, stirring every 30 minutes or so.
8. Enjoy! :)

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