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Rabo Encendido: Tasty Beef Oxtail Recipe

Rumba® Beef Oxtails

Tasty Beef Oxtail Recipe


  • Rumba® Beef Oxtails (4 pounds, cut into 2-inch pieces)
  • Flour for dusting (as necessary)
  • Olive oil (as needed)
  • 1/2 cup green bell pepper, seeded and chopped
  • 1/2 cup yellow onion, minced
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 cup red wine
  • 1 qt beef broth
  • 1/2 tsp thyme, dry
  • 1/2 tsp cayenne pepper
  • Salt and pepper (to taste)


  1. Rinse the oxtails and dry thoroughly with paper towels. Season with salt and pepper. Dust with flour.
  2. Heat a small amount of olive oil in a large heavy stewing pot. Brown the oxtails in small batches, adding more oil as necessary between batches. Hold browned pieces on the side.
  3. Drain off any excess oil and add the onions, peppers and garlic. Cook until soft and lightly brown. Add the tomato paste and continue to cook lightly, about 2 more minutes.
  4. Add the red wine and simmer to a syrup-like consistency. Add the beef broth, thyme and cayenne and bring to a boil.
  5. Return the oxtails to the pot and simmer gently until tender, about 4 hours.
  6. When tender, remove oxtails and hold warm on the side. Degrease the cooking liquid and continue to simmer until lightly thickened.
  7. Season to taste with salt, pepper and additional cayenne, if necessary. Return oxtails to the sauce and serve.
  8. Serve with steamed white rice.