Rabo Encendido(Cuban Oxtail Stew)

1Steve's Note:

Cuban style Oxtail Stew. Recipe courtesy Chef Alex Garcia Food Network

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 5 lbs oxtails , cut in 2 inch thick rounds
• 1 cup flour
• ½ cup cajun seasoning
• 3 tablespoons olive oil
• 1 cup port wine
• 1 large Spanish onion , diced
• 1 large carrot
• 3 stalks celery , diced
• 3 italian frying bell peppers , cut into large pieces
• 1 cup red wine
• 1 (10 ounce) can whole tomatoes
• ½ can chipotle chile in adobo
• 1 cup sherry wine
• 3 bay leaves
• 1 bunch thyme , chopped
• salt
• pepper

Directions:

1. Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan.
2. Then degrease the pan and deglaze with port and reserve for later use.
3. In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine.
4. Add the oxtails to the vegetables.
5. Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours.
6. Season to taste with salt and pepper and serve.

Reviews

[Chef #670710]

Some ingredients not usually found in a Cuban kitchen. I love chipotle, but not in my Rabo encendio,celery?, cajun seasoning?

[Le]

Very tasty. Excellent serve with rice and corn bread.