Rabo encendido

Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised dish. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking.

Versions of oxtail soup are popular traditional dishes in South America, West Africa, China, Spain, Korea and Indonesia. Rabo encendido  is a stew made from oxtail  in Cuban cuisine. It  is one of the most favored of trending meals in the world, and one of the most-consumed dishes in Cuba. It is appreciated by millions every day.