Hello dear friends and fellow foodies!!
Today, as I had promised, I bring you a true jewel of Dominican traditional cuisine!: Spicy hot oxtail!
For some, although the taste is amazing, the texture might be challenging, as it goes from meaty to a bit gelatinous. But for those willing to take the challenge, Dominican traditional spicy hot oxtail (rabo encendio’) served over white rice to absorb all of its rich flavor will be an experience to remember!
Start by buying your cow tail. I like to buy at the specialized butcher shop, where they’ll cut it for me at the exact wide size I desire. I recommend at least 2 for five people, especially if they’re good eaters!
I serve over white rice, but some boiled plantains or yuca (cassava) will do just fine as well.
- 2 cow tails.
- 1 lb. potatoes.
- 1 lb. carrots.
- 2 red bell peppers.
- 1 packet cilantro
- 1 cubanela pepper
- 2 large onions.
- Garlic paste (Homemade)
- Cayenne pepper.
- Tomato paste.
- Tabasco sauce.
- 1 bouillon cube.
Place the tails (previously cut) in the pressure cooker along with the onion (just cut in half), the peppers, and the cilantro.
Also add the pepper, oregano, cayenne pepper, paprika, bouillon cube and saffron. Use all these at your own taste. I use 2 tbsp. oregano, 1 tbsp. pepper, 3 tbsp. Tomato paste, ½ tbsp. paprika and 1 of saffron.
Allow to soften for at least ½ hour or until very tender.
Once tender, continue cooking with open pot. Add the potatoes and carrots and check the general seasoning, the salt and the spiciness.
Although traditional Dominican food is rarely hot there are a few exceptions, like this recipe and stewed goat, which are usually mildly to moderately hot. The name in Spanish “encendio’” which means something like “lit up” refers to the hotness of the dish.
After you have checked all seasons and it is as spicy and as hot as you desire, allow 10 more minutes and eat while hot!
Nothing like white rice or some boiled plantains or yuca (cassava) to serve it with!
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