Rabo Encendido (Estofado de Cola de Res con Vegetales Keto)
Spicy Oxtail Stew with Keto Vegetables
Yes, with a tweak: request no potatoes, yucca, carrots, or plantains. About 13g net carbs per serving, on the higher side for Colombian food, so watch the portion.
What it is
A rich and flavorful oxtail stew, slow-cooked until tender in a creole sauce (hogao) made with tomatoes, onions, and spices. Modified to exclude traditional root vegetables and served with low-carb alternatives.
Key ingredients
Oxtail, tomatoes, onions, garlic, bell peppers, cilantro, spices (cumin, achiote), olive oil, beef broth, zucchini, green beans.
How to make it keto
Request no potatoes, yucca, carrots, or plantains. Ensure no sugar is added to the hogao. Serve with steamed or sautéed low-carb vegetables like zucchini and green beans instead of rice or other starches.
Watch out for
Hidden sugars in sauces, thickening agents (flour/cornstarch) in stew, high-carb vegetables if not specified (potatoes, carrots, plantains).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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