Cuban Style Rabo Encendido (Oxtail Stew) in the Pressure Cooker
Delicious, authentic Cuban style Rabo Encendido that cooks up quickly in the pressure cooker.
Servings Prep Time
8 20minutes
Cook Time Passive Time
45minutes 1hour
Servings Prep Time
8 20minutes
Cook Time Passive Time
45minutes 1hour
  1. Pour the avocado oil into the pressure cooker pot and hit the sauté button.
  2. Combine the salt, pepper, garlic powder, onion powder, cumin, and dried oregano in a large bowl.
  3. Toss the oxtail into the bowl with the spices and mix around until all pieces are coated.
  4. Brown the oxtail in batches, approximately 2 minutes on each side until all sides are golden brown. Remove and set aside in your large bowl.
  5. Add the onion, carrot, and bell pepper to the remaining oil in the pot and stir frequently until the onion starts softening.
  6. Drain tomatoes, reserving the liquid in a measuring cup. Add drained tomatoes to the pressure cooker pot and stir well.
  7. To the tomato juice, add 1 1/2 cups of red wine and 3 teaspoons of soup base.
  8. Pour the tomato juice and wine mixture into the pressure cooker pot. Add the bay leaves, allspice berries, nutmeg, and garlic into the pot as well. Mix well and add salt if needed. (You want to salt it nicely because the tomato absorbs a lot of the saltiness!)
  9. Add the oxtail and any liquid that accumulated in the bowl into the pressure cooker pot.
  10. Set the timer to manual high pressure for 45 minutes. Make sure the vent is set to sealed.
  11. After time is up, turn the pressure cooker off and allow the pressure to release naturally. (I know, it’s hard to wait.)
  12. Before serving, you may want to strain off some of the oil.
Recipe Notes

Traditionally this is served over rice, but it’s also great with spaghetti squash, cauliflower rice, zucchini noodles, or just on its own! The flavor profile is complex enough to impress dinner guests, but is mild enough for kids to enjoy.

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