Delve into the fiery flavors of the Dominican Republic with Rabo Encendido, a traditional dish that ignites the senses. This tantalizing beef stew, infused with a rich blend of Caribbean spices and seasonings, is a culinary masterpiece that embodies the vibrant spirit of Dominican cuisine. Slow-cooked to perfection, tender chunks of beef are bathed in a savory broth, complemented by the warmth of peppers, onions, and aromatic herbs. Each spoonful offers a taste of the island's heritage, inviting you on a culinary journey through the heart of the Caribbean. Experience the irresistible allure of Rabo Encendido, where every bite is a celebration of flavor and tradition.

Here's a recipe for Dominican Republic Rabo Encendido:

Ingredients:

• 3-4 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 bay leaves
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1 cup red wine
• 1 cup diced tomatoes (canned or fresh)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon vinegar
• 1 tablespoon hot sauce (optional, adjust to taste)
• Chopped fresh cilantro, for garnish

Instructions:

1- Pat the oxtail pieces dry with paper towels and season them generously with salt and pepper.

2- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail pieces in batches, ensuring they develop a deep golden crust on all sides. Remove the oxtail from the pot and set aside.

3- In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant, about 5 minutes.

4- Stir in the dried oregano, ground cumin, paprika, dried thyme, black pepper, and bay leaves. Cook for an additional 2 minutes to toast the spices and release their flavors.

5- Add the tomato paste to the pot and cook, stirring constantly, for 1-2 minutes to caramelize it slightly.

6- Return the browned oxtail pieces to the pot. Pour in the beef broth, red wine, and diced tomatoes. Add the Worcestershire sauce, vinegar, and hot sauce (if using). Stir to combine all ingredients thoroughly.

7- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook gently for 3-4 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and add more broth if needed to maintain the desired consistency.

8- Once the oxtail is tender, taste the stew and adjust the seasoning as necessary. If desired, skim off any excess fat from the surface of the stew.

9- Serve the Rabo Encendido hot, garnished with chopped fresh cilantro. Enjoy this spicy and comforting Dominican dish with rice, beans, or crusty bread to soak up the flavorful sauce.

10- Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Simply reheat gently on the stovetop or in the microwave before serving.

Nutritional Values:

Here's a rough estimate of the nutritional values for the main ingredients in the Dominican Republic Rabo Encendido recipe:

Oxtail (per 100g):

• Calories: 250 kcal
• Protein: 20g
• Fat: 18g
• Carbohydrates: 0g
• Fiber: 0g

benefits:

• Rich in protein, essential for muscle repair and growth.
• Contains iron, which helps in the production of red blood cells and prevents anemia.
• Provides zinc, which supports a healthy immune system and wound healing.

Onion (per 100g):

• Calories: 40 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 10g
• Fiber: 1.7g

benefits:

• High in antioxidants like quercetin, which may reduce inflammation and lower the risk of chronic diseases.
• Contains prebiotic fibers that support gut health and digestion.
• Provides vitamins C and B6, which are essential for immune function and metabolism.

Garlic (per 100g):

• Calories: 149 kcal
• Protein: 6.4g
• Fat: 0.5g
• Carbohydrates: 33g
• Fiber: 2.1g

benefits:

• Possesses antimicrobial properties that may help fight infections and boost immune health.
• Contains allicin, a compound with potential cardiovascular benefits, such as lowering blood pressure and cholesterol levels.
• Rich in antioxidants that protect against oxidative damage and may reduce the risk of certain cancers.

Bell Pepper (per 100g):

• Calories: 31 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g

benefits:

• Excellent source of vitamin C, which boosts immune function and supports collagen production for healthy skin.
• Contains vitamin A, essential for vision health and immune function.
• Provides antioxidants like beta-carotene, which may reduce the risk of chronic diseases.

Tomato Paste (per 100g):

• Calories: 82 kcal
• Protein: 4g
• Fat: 0.4g
• Carbohydrates: 18g
• Fiber: 3.9g

benefits:

• High in lycopene, an antioxidant that may reduce the risk of heart disease and certain cancers.
• Contains vitamin K, important for bone health and blood clotting.
• Provides potassium, which helps regulate blood pressure and muscle function.

Beef Broth (per 100g, homemade values):

• Calories: 10 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g

benefits:

• Rich in gelatin and collagen, which support joint health and may reduce joint pain and inflammation.
• Contains amino acids like glycine, which supports gut health and aids in digestion.
• Provides essential minerals like calcium, magnesium, and phosphorus, important for bone health.

Red Wine (per 100g):

• Calories: 85 kcal
• Protein: 0.1g
• Fat: 0g
• Carbohydrates: 2.6g
• Fiber: 0g

benefits:

• Contains resveratrol, an antioxidant that may have heart-protective effects and promote longevity.
• Provides flavonoids that have anti-inflammatory properties and may improve blood flow.
• Moderate consumption may reduce the risk of heart disease and increase "good" HDL cholesterol levels.

Please note that these values are approximate and can vary based on factors such as the specific ingredients used and cooking methods. Additionally, the nutritional values for the entire dish will depend on portion sizes and additional ingredients.