Rabo Encendido

Tail on Fire

Preparation info
  • Serves


    • Difficulty


Appears in

By Christine McFadden

Published 2008

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This is loosely based on a Cuban spicy stew usually served on special occasions. Meaty chunks of oxtail are dredged with a piquant seasoning of flour, black pepper, dry mustard, thyme, allspice and paprika, then stewed at a leisurely pace until the meat is falling off the bone. Creamy cannellini beans, though not authentic, mellow the fiery juices.