Growing up in South Florida, Cuban food was a big part of my diet. The influence of Cuban culture can be seen all over Miami and The Florida Keys, where I grew up, and I miss being able to go down the street for some cafecito and croquetas. At the cafe near my house, they served a special dish only two days per week. Rabo Encendido, a braised oxtail stew that is melt-in-your-mouth amazing.
I recently came across some oxtail at my grocery store that was on sale, and I also happen to have an abundance of yellow bell peppers right now so I felt like this was the perfect opportunity to make something very special. Being that I have four kids and don’t have several hours to let a dish braise the normal way, I had to convert this dish into a pressure cooker-friendly version. I’m usually more of a “dump everything in and go” kind of pressure cooker-er…but this dish deserves the extra time spent on browning the oxtail and de-glazing the pot.
I hate recipe posts that make you read a novel before getting to the recipe, so let’s get started. Don’t let the ingredient list intimidate you, most of it is probably already in your kitchen. (I literally only needed to buy the oxtail.)