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Actually "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban cooks. Here it is, con buen provecho! Recipe Courtesy of Sonia Martinez
- 4 lbs oxtails, cut in chunks
- 1⁄4 cup olive oil
- 2 medium onions, chopped
- 2 green peppers, chopped
- 4 garlic cloves, mashed with
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup parsley, chopped
- 2 bay leaves
- 1⁄4 teaspoon black pepper
- 1 tablespoon hershey cocoa powder (for a slight mole taste)
- 1 (12 ounce) can tomato sauce
- 1 cup red wine
- 2 1⁄2 cups beef broth
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- flour, for dredging meat
- Dredge the meat with flour.
- In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
- Remove meat.
- Sauté the onions and green pepper in the same pan.
- When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
- Add the tomato sauce, wine, beef broth and all spices.
- Return meat to pot.
- Add the potatoes, carrots and celery.
- Bring to a boil and cover.
- Simmer for two hours or until meat is tender on low heat, stirring occasionally.
- Adjust seasonings, if necessary.
- Add additional beef broth if needed.
- Remove bay leaves, and serve hot.